Vegan Parsnip and Ginger Pudding with Salted Caramel Sauce
12TH DECEMBER 2019
Vegan Parsnip and Ginger Pudding with Salted Caramel Sauce
Serves: 12
Prep time: 20 mins
Cook time: 45 mins
Ingredients
300g spelt flour
3 tsp baking powder
1 tsp bicarbonate of soda
2 tsp ground cinnamon
2 tsp ground ginger
½ tsp ground nutmeg
1 tsp vanilla bean extract
1 tsp salt
200ml almond milk
125g apple puree
200g maple syrup
125g flavourless oil
1 banana, mashed
2-3 large grated parsnips, approx. 500g
Salted Caramel Sauce
200g medjool dates
200ml water
300ml coconut milk, full fat
2 tbsp maple syrup
½ tsp pink Himalayan salt
1 tsp vanilla bean paste
Method
- Preheat the oven to 180C/160C fan/gas 4 and line a small roasting tin, approx. 25cm x 18cm with greaseproof paper.
- Whisk all of the dry ingredients together in one bowl, and all of the wet ingredients in a large jug or separate bowl.
- Mix the wet ingredients into the dry ingredients and fold in the banana and grated parsnip until just combined. Pour the mix into the lined roasting tin.
- Bake for 45 mins, until a skewer comes out clean.
- Meanwhile, make the salted date caramel sauce. Soak the dates in boiled water for 10 mins, then scoop out the dates and place into a food processor or blender with coconut milk, salt, maple syrup and vanilla paste and blitz until smooth. Set aside.
- Serve the cake warm with a drizzle of salted date caramel sauce, and a spoon of coconut yoghurt for ultimate indulgence.