Parsnip & Butterscotch Pud Recipe

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

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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.

RebeccaJayne

Rating

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!