Parsnip & Butterscotch Pud Recipe | Abel & Cole

Parsnip & Butterscotch Pud

Cooking time
Serves6-8 people
Vegetarians Gluten-free diets
Parsnip & Butterscotch Pud

A stunning lighter and faster alternative Christmas pud with an organic veggie twist. But of course, this pud is not just for Christmas. It makes a fabulous finish to any wonderful winter roast. The addition of buckwheat flour means it’s also gluten free.

2 ratings
layout 2 comments


  • 100g softened unsalted butter, plus extra to butter the pudding basin
  • 100g sprouted buckwheat flour, plus extra for dusting
  • 200ml strongly brewed black tea or earl grey
  • 1 tbsp vanilla extract or seeds from ½ vanilla pod
  • 1 tbsp freshly grated ginger
  • 2 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp mixed spice
  • 200g Medjool dates, pitted
  • ½ tsp bicarbonate of soda
  • 1 tsp baking powder
  • 125g ground almonds
  • 150g parsnips, peeled and coarsly grated
  • 75g crystallised ginger, finely chopped
  • 100g walnut halves, toasted and finely chopped
  • 125g Demerara sugar
  • 2 tbsp black treacle
  • 1 large egg
  • For the butterscotch sauce:
  • 150ml double cream
  • 100g unsalted butter, at room temperature
  • A pinch of sea salt
  • 1 tsp black treacle or honey

Prep: 20 mins | Cook: 50 mins

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1. Preheat your oven to 180°C/Fan 160°C/Gas 4. Lightly butter a 1.7 ltr pudding basin. Dust with just enough buckwheat flour to lightly coat. Tip out any excess flour. Set aside.
2. In a pan, mix the tea, vanilla, ginger, cinnamon, cloves, mixed spice, dates and bicarbonate of soda. Gently simmer over a low heat till the dates are soft. Take the pan off the heat. Mush the dates with a spoon or fork to further break them up into a rustic date purée. Set aside.
3. Toss the baking powder, buckwheat flour, ground almonds, grated parsnip, chopped crystallised ginger and walnuts together in a large mixing bowl.
4. In a separate bowl, beat 125g Demerara sugar, 2 tbsp treacle and the softened 100g butter together till light and fluffy. Beat in the egg.
5. Spoon the butter mix into the buckwheat flour mix. Add the date and tea purée. Gently fold everything together till evenly mixed.
6. Spoon the pudding into the pudding basin. Smooth with the back of a spoon. Pop in the centre of the oven. Bake for 50 mins or till a knife inserted in the centre comes out clean.
7. For the butterscotch sauce, pop the cream, butter, sea salt and treacle into a pan. Gently warm over a low heat, whisking the whole time, till all the treacle has dissolved. Leave to cool a little, to allow it to thicken. If the butterscotch splits, give it a good whisk to bring it back together.
8. Spoon the butterscotch over the warm pud and serve.
9. Get Ahead The pud can be made the day before you want to serve it. Just pop in the oven to warm through before serving. It can also be frozen. DEfrost overnight before warming through.
10. Individual Puds For individual puds, use a 12-hole muffin tin, oiled and buttered as you would the pudding bowl. Bake for 15 mins or till cooked through.
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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!