Piccolo Parsnip and Ginger Toffee Pudding

post_parsnipstickypudding

Serves 4-6 people

Timings

Preparation time Not specified

Cooking time 15 - 25 minutes

Ingredients

50g granulated sugar
1½ tbsp water
100g plain flour
1tsp baking powder
½ tsp ground ginger
3 whole stem ginger, chopped into small pieces
100g Piccolo parsnip, washed, trimmed and grated
150g unsalted butter, softened
100g icing sugar
2 eggs
25g butter
A little caster sugar

For the Caramel Sauce:
100g granulated sugar
½ tbsp water
100ml double cream

Method:

Preheat the oven to 180°C/350°F/Gas 4

Put the granulated sugar and water in a saucepan and heat gently stirring occasionally until the sugar has melted. Turn up the heat and cook without stirring until it forms a golden caramel. Remove from the heat and leave to cool.

Mix together the flour, baking powder, ground ginger, ginger and grated Piccolo parsnip, set aside.  In a separate bowl, beat the butter and icing sugar together until fluffy, and then beat in the eggs one at a time.  Mix in the cooled caramel and then fold in the flour and Piccolo parsnip mixture.

Butter 4-6 dariole moulds or small ramekins and sprinkle them with a little caster sugar to coat the sides evenly.  Fill them about a half full with the pudding mixture, then bake in the oven for 15- 20 minutes, until well risen and golden brown.

Meanwhile make the caramel sauce. Put the sugar and water in a small heavy based pan and place over a low heat, stirring occasionally, until the sugar has melted.  Raise the heat and cook without stirring until it turns into a golden brown caramel. Remove from the heat, stir in the double cream and set aside.

Leave the puddings to cool slightly in their moulds for 5 minutes then turn them out on to plates and top with the caramel sauce.

Tip: Make a sugar syrup; cut some Piccolo parsnips thinly on a mandoline lengthways. Place the pieces in the sugar syrup and boil until the parsnip pieces are slightly translucent and sticky and use to decorate the top of the puddings.

 

Nutritional Information: Per serving (based on serves 4)

892kcal, 7.3g protein, 53.2g fat, 32.9g saturates, 101.7g carbs, 80.1g sugar, 2.1g fibre, 0.4g salt