The parsnip makes the pudding extra light and soft – much like a carrot cake. Its earthy sweetness works wonderfully with the glossy caramel sauce
Prep:30 mins
Serves 8 – 10
125g unsalted butter, softened at room temperature150g pitted good-quality dates, roughly chopped½ tsp bicarbonate of soda200g dark muscovado sugar3 large eggs, beaten200g self-raising flour2 tbsp treacle½ tsp ground ginger2 stem ginger balls, chopped, plus 2 tbsp of the syrup300g parsnip, peeled and coarsely grated
STEP 1Heat oven to 170C/150C fan/gas 3 1/2 and butter and line the base of a 23cm square cake tin. In a bowl, cover the dates and bicarb with boiling water and leave to sit for 10 mins to soften, then drain and blitz to a rough paste in a food processor.STEP 2Using an electric hand whisk or tabletop mixer, cream the butter with the sugar until golden and fluffy, then gradually beat in the eggs. Add the date paste, flour, treacle, ginger, stem ginger, syrup, parsnips and a pinch of salt. Mix to combine, and pour into the tin. Bake for 30 mins until a skewer inserted into the centre comes out with only a few crumbs attached.STEP 3Meanwhile, make the toffee sauce. Put the butter, sugar and cream in a saucepan with 1 tsp flaky sea salt over a gentle heat. Cook, stirring, until the sugar has dissolved, the butter has melted and the sauce has thickened and is toffee coloured. Remove the cake from the tin and slice. Serve with the sauce and vanilla ice cream.
