This decadent pudding uses parsnips for a twist of the traditional sticky toffee. Parsnips make this pudding extra light and its earthy sweetness pairs wonderfully with the glossy caramel sauce. You will find British parsnips in our Greengrocers.

Ready in: 60 minutes

Serves: 8-10

Ingredients

125g unsalted butter, softened
150g pitted dates, roughly chopped
½ tsp bicarbonate of soda
200g dark muscovado sugar
3 large eggs, beaten
200g self-raising flour
2 tbsp treacle
½ tsp ground ginger
2 stem ginger balls, chopped, plus 2 tbsp of the syrup
300g parsnip, peeled and coarsely grated

For the sauce
200g unsalted butter
200g dark muscovado sugar
300ml pot double cream
Ice cream, to serve

Method

1. Heat the oven to 170C, then grease and line a 23cm square cake tin. Next, tip the dates and bicarbonate of soda into a bowl and cover with boiling water. Leave to one side for 10 minutes to allow the dates to soften then drain and blitz to a rough paste in a food processor.

2. Cream the butter with the sugar with an electric whisk. Once fluffy and golden, gradually beat in the eggs.

3. Next, add all of the remaining cake ingredients to the mixing bowl including the date paste made earlier and mix well. Pour into the tin and bake in the oven for around 30 minutes or until a skewer comes out clean.

4. In the meantime, make the toffee sauce. Put the butter, sugar, cream and 1 tsp flaky sea salt in a saucepan and heat gently. Stir continuously until the sugar has dissolved, butter has melted and the sauce has thickened. Remove the cake from the tin and slice. Serve with the toffee sauce and ice cream, if you wish.