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Sticky Parsnip Date Pudding

Sticky date pudding might be a winter classic, but this version is perfect for cooler summer evenings or when you're craving a cozy dessert any time of year. The addition of parsnip adds a subtle earthiness and depth, while hints of ginger keep things warm and comforting. Serve it with a drizzle of salted caramel, a dollop of cream, and a scoop of ice cream for the ultimate indulgence.
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Ingredients
  

  • 250 ml Ginger ale boiling
  • 450 g Flour
  • 400 g Gwillimdale Parsnips peeled and sliced
  • 370 g Brown Sugar
  • 300 g pitted dates chopped
  • 250 g Butter melted
  • 2 tbsp Fresh ginger grated
  • 2 tsp Ground ginger
  • 2 tsp Baking Soda
  • 2 tsp Vanilla extract
  • 4 Eggs
  • 1/4 tsp Salt

Salted Caramel Sauce

  • 300 ml Thickened whipping cream
  • 185 g Brown sugar
  • 50 g Butter
  • 1 tsp Vanilla extract
  • 1/2 tsp Salt

Instructions
 

  • Preheat the oven to 180C (fan). Grease and line the base and sides of a 12-cup (3 litre) cake tin or high-sided baking dish. Pop the dates and grated parsnip into a mixing bowl, along with the grated, and ground ginger and the baking soda. Pour the boiling ginger ale over. Leave for 20 minutes to soften and cool.
  • In a large mixing bowl, introduce the melted butter, sugar and vanilla to each other using a wooden spoon. Add the eggs, one at a time, mixing well after each addition. Mix in the parsnip and ginger mixture, then fold in the flour and salt until just combined.
  • Spoon the mixture into the cake tin. Arrange the parsnip slices over the top of the pudding with some artistic flair. Bake for about 1 hour, or until a skewer inserted into the centre of the pudding comes out clean. (If the top looks like it’s colouring up too quickly, cover with foil for the last 15 minutes or so.) Leave to cool in the cake tin on a wire rack.
  • Combine all the sauce ingredients in a saucepan over medium heat. Cook, stirring often, until it comes to the boil. Reduce heat and simmer for a few minutes until it thickens and turns from blonde to bronde. Spoon the warm pudding into serving bowls, then pour a generous ladleful of warm sauce over the top.