This can be a heavenly pud, very a lot within the prime consolation zone of a traditional sticky toffee pudding: scorching, fluffy and candy (however not sickly). The grated parsnip brings a lovely carrot cake texture (certainly you should use carrots) and the creamy date sauce is a revelation.
Serves 8
Elements
2-3 pretty ripe pears or consuming apples (about 250g ready weight)
125g butter, softened, plus a knob for the fruit
75g tender darkish brown or darkish muscovado sugar
125g superb plain wholemeal flour
125g rye flour (or use one other 125g superb plain wholemeal)
2 tsp baking powder
½ tsp bicarbonate of soda
A pinch of salt
3 medium eggs
50ml heat milk
1 medium parsnip or carrot, scrubbed or peeled and grated
150g raisins or
