Sticky Toffee Parsnip Pudding Recipe

Preheat the oven to 180°C (350°F). Grease a baking dish.

In a large bowl, cream together the butter and sugar until light and fluffy.

Beat in the eggs one at a time, then stir in the grated parsnips and vanilla extract.

Gradually add the flour and milk, alternating between the two, until well combined.

Stir in the chopped dates.

Pour half of the batter into the prepared baking dish and spread evenly.

Drizzle half of the sticky toffee sauce over the batter.

Pour the remaining batter over the sauce and spread evenly.

Drizzle the remaining sticky toffee sauce over the top.

Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean.

Serve warm with additional sticky toffee sauce, if desired.