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A traditional pud but with a veggie twist? Try this baked parsnip pudding soaked in an indulgent butterscotch sauce. It's a light sponge pudding made with gluten-free buckwheat flour and flavoured with sweet spices, fiery ginger and the surprise ingredient - parsnip. Baked till fluffy, it's delicious served with warm butterscotch and double cream. Tuck into it after a heraty winter roast or try it as an alternative to Christmas pudding.
Prep: 20 mins | Cook: 50 mins
I made this for Christmas and opted to steam it rather than bake it because I wanted to use my pudding steamer. I increased the cooking time. It worked well. I found this a really tasty pudding. I'd recommend finely chopping the ginger for a more even texture but otherwise it worked well. I'd probably put more sugar in the sauce too, because it's very butter/cream heavy.
Excellent! Really delicious alternative to Christmas pudding, which would actually work at any time of the year in place of puddings such as sticky toffee etc... Lovely and light! I made them for Christmas Day as individual muffins, then froze half the uncooked dough, which I've just now cooked as two smaller puddings. Will be adding the recipe to my favourites - thank you!