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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 comments
Ingredients
- 100g unsalted butter
- 100g 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, roughly chopped
- 100g walnuts, toasted and roughly chopped
- 125g Demerara sugar
- 2 tbsp black treacle
- 1 large egg
- For the butterscotch:
- 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
Method
1. Heat your oven to 180°C/Fan 160°C/Gas 4. Lightly butter your pudding bowl. Dust with just enough flour to lightly coat. Tip out any excess flour.
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 softened. Mush the dates with a spoon or fork to further break them up into a rustic date purée.
3. Toss the baking powder, buckwheat flour, ground almonds, parsnip, crystallised ginger and walnuts together in a large bowl.
4. In a separate bowl, whisk the Demerara sugar, treacle and butter together till light and fluffy. Whip the egg into the mix.
5. Spoon the butter and date mixes into the flour. Gently fold everything together till evenly mixed.
6. Spoon the pudding into the pudding bowl. 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, whip the sugar, treacle or honey, cream and butter together till thick and creamy. Spoon into a pan. Add the salt. Gently warm over a low heat, whisking the whole time, till all the sugar 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.
9. Tip: the pud can be made in advance. Just pop in the oven to warm through before serving. It can also be frozen.
10. NOTE: for individual puds, use a 12-hole muffin tin, oiled and buttered as you would the pudding bowl. Bake 15 mins or till cooked through.
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(4.5p each)
Spend £30 & save £5 using SAVE5 at checkoutAvailable from 30th September -
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(£3.08 per 100g)
Spend £30 & save £5 using SAVE5 at checkout
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(£1.40 per 100g)
Spend £30 & save £5 using SAVE5 at checkout
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(£2.60 per 100g)
Spend £30 & save £5 using SAVE5 at checkout
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jennycooks
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.
RebeccaJayne
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!