Whisky sticky parsnip pudding

Maria Elia takes advantage of the intense sweetness of parsnips to create this delicious, if unusual, dessert
By Maria Elia
Whisky sticky parsnip pudding
  • Rating:
  • Serves: 6
  • Cook Time: 40 minutes
  • Prep Time: 20 minutes plus 10-15 minutes soaking
  • Effort: easy


For the parsnip pudding

  • 150 g dates, chopped
  • 1 tsp bicarbonate of soda
  • 250 ml boiling water
  • 75 ml warm whisky
  • 60 g light muscovado sugar
  • 60 g unsalted butter
  • 2 eggs
  • 150 g self-raising flour
  • 125 g grated raw parsnips
  • vanilla ice cream, to serve

For the whisky toffee sauce

  • 150 g unsalted butter
  • 300 g light muscovado sugar
  • 150 ml double cream
  • 50 ml whisky

For the parsnip crisps

  • 1 parsnip, topped and tailed, peeled
  • 50 g icing sugar
  • pinch ground cinnamon
  • vegetable oil, for frying


1. Preheat the oven to 180C/160C fan/gas 4.

2. For the parsnip pudding: mix the dates, bicarbonate of soda, water and whisky together in a bowl and set aside to soak for 10-15 minutes.

3. Meanwhile, cream the butter and sugar together in a bowl until light and fluffy. Gradually mix in the eggs, mixing well between additions until smooth. Fold in the flour, followed by the date and whisky mixture, then the grated parsnips.

4. Spoon the mixture into a six-hole silicon muffin tray and bake for 25 minutes, or until golden-brown and cooked through (a skewer inserted into the centre should come out clean).

5. For the whisky toffee sauce: melt the butter in a heavy-based pan over a medium heat, then stir in the sugar until dissolved. Stir in the cream and whisky, then simmer for 4-5 minutes, or until thickened. Keep warm until ready to serve.

6. For the parsnip crisps: make shavings of parsnip using a vegetable peeler, avoiding the woody core. Half-fill a deep, heavy-based pan with vegetable oil and heat until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds. Fry the parsnip shavings, in batches, for 1-2 minutes or until golden-brown and crisp. Drain on kitchen paper and dust with icing sugar and a little ground cinnamon.

7. To serve, place the parsnip puddings on plates and spoon over the warm whisky toffee sauce and sprinkle over the parsnip crisps. Serve with a scoop of vanilla ice cream on the side.

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