Parsnip Sticky toffee pudding
Parsnip Sticky Toffee Pudding! Moist, decadent sponge cake made with sweet dates and spicy parsnips, covered in a rich maple toffee sauce. This traditional British dessert gets a seasonal twist with the addition of parsnips for a hint of spice that deliciously balances the caramelly dates.
Sticky Toffee Pudding in Winter
I wasn’t ready to let go of all of the December desserts quite yet. I was inspired by the sticky toffee pudding I had for my birthday. It was so yummy that I had to share. It’s shockingly simple to make and so decadently delicious. This isn’t your traditional sticky toffee pudding; think of it as what a carrot cake wishes it was. That hint of bright licorice spice from the parsnips cuts through the sugary, rich dates, making this winter dessert an addicting treat.
Explore Parsnips’ Versatility in winter desserts.
I was inspired to try this combo of parsnips and dates from a recipe from Six Seasons by Joshua Mcfadden, a parsnip date and hazelnut loaf cake with Meyer lemon glaze. Although it's not the same dessert, the combination of parsnips and dates works perfectly with a sticky toffee puddings flavor and actually makes so much sense together. Think bright, spicy parsnips with sweet caramelly dates; they were meant for each other. The moisture in the grated parsnips creates that moist, soft, pudding-like texture, similar to how carrots in a carrot cake keep the cake moist and soft. This parsnip recipe highlights an otherwise ignored winter vegetable and gives it a purpose in a new, satisfying way.
What do I do with Parsnips?
Maybe you've thought, what the heck do I do with parsnips? In winter cooking, especially baking, I tend to rely on the same recipes, but seasonal winter cooking doesn't have to be all cabbage and onions. I think parsnips are a underrated ingredient in winter cooking. Parsnips have a lovely licorice-like spiciness that adds so much depth to what otherwise can be easily balanced winter flavors. Have you thought to use them in dessert, not just roasted with a ton of other root veggies? The great thing about parsnips is that the colder it gets, the sweet they are. The cold triggers the starches to turn to sugar, just like carrots. So look for parsnips at your local farmers market in the fall and winter, or grow them yourself and enjoy a winter dessert that will keep you satisfied until summer.
DESSERT
Parsnip Sticky Toffee Pudding
Total Time: 35 minutes Yield: 4 ramekins
EQUIPMENT
(4) 6 oz Ramekins
Stand Mixer
Medium saucepan
INGREDIENTS
Pudding
4 large medjool dates or 6 small, pits removed, roughly chopped
1 cup whole milk
7 tablespoons unsalted butter at room temperature
¼ cup coconut sugar
3 tablespoons unsulfured molasses
2 eggs
1 teaspoon vanilla extract
1 ¼ cup einkorn flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 medium-sized parsnips, 1 cup grated
Maple Toffee Sauce
½ cup heavy cream
⅓ cup maple syrup
2 tablespoons unsalted butter
1 teaspoon vanilla extract
Pinch of salt
INSTRUCTIONS
Preheat the oven to 350 degrees.
In a medium saucepan, add chopped dates and milk. Over low heat, slowly warm until the dates are softened and have broken down a bit, 3-4 minutes. Stir frequently to prevent milk from curdling and avoid a simmer. Once softened, set aside to cool.
In the bowl of a stand mixer with the paddle attachment, cream the softened butter and coconut sugar together until smooth. Beat the molasses and eggs one at a time, then the vanilla extract. Mix thoroughly and scrape down the sides with a spatula until well incorporated.
Add the flour, baking soda, baking powder, and grated parsnips, and mix on low speed until smooth.
Next, mix in the cooled date and milk mixture. Use a spatula to scrape down the sides and mix until no lumps are left and the batter is smooth and thoroughly combined.
Butter the ramekins and place on a sheet pan. Evenly divide the batter between the four ramekins and bake for 30-35 minutes until the tops are deep golden brown, the pudding is firm to the touch, and a knife inserted into the center comes out reasonably clean. It's okay if the puddings are slightly underbaked; we want that nice, super soft, moist pudding texture.
While puddings are baking, make the toffee sauce. Heat heavy cream, maple syrup, and butter in a medium saucepan over medium-low heat. Whisk until smooth, and the sauce begins to bubble and slowly simmer. Whisk occasionally to prevent burning for about 3-4 minutes until bubbly and thickened. Immediately take off the heat and mix in the vanilla.
Use a fork to poke holes in the tops of the puddings, then spoon a few tablespoons of the warm sauce over the puddings and allow to soak in.
To serve, either eat out of the ramekin or invert pudding onto a plate and pour over more sauce. Serve with vanilla ice cream or a drizzle of heavy cream if desired and enjoy!
