Parsnip Sticky Date Pudding

_INGREDIENTS:

• 300g parsnips, grated 
• 130g butter, softened
• 200g soft brown sugar 
• 150g pitted dates, chopped 
• ½ tsp baking soda 
• 3 eggs, beaten
• 200g self-raising flour
• 4 Tbsp golden syrup
• 1/2 tsp ground ginger

_{CARAMEL SAUCE:}

• 100g butter 
• 100g soft brown sugar 
• 150ml cream

Vanilla icecream to serve, if desired!

_{INSTRUCTIONS:}

1. Preheat the oven to 170°C. Line a medium sized oven dish with baking paper. 
2. Chop the dates into small pieces, then place in a bowl and cover with boiling water. Add the bicarbonate of soda and stir. Set aside for 10 minutes to soften. 
3. After 10 minutes drain the water from the dates. Place the drained dates into a blender and blitz until a rough paste forms. Set aside. 
4. Grate the parsnips. 
5. In a large bowl, use a whisk or electric beater to beat the sugar and butter together until fluffy and light golden in color. Pour in the 3 beaten eggs and date paste and continue to beat together. 
6. Add in the golden syrup, ground ginger and grated parsnip. Use a mixing spoon to combine. Add the flour and fold through the mixture. 
7. Transfer the mixture into the prepared dish and bake for 30-35 minutes.  
8. Remove the sticky date pudding from the oven and serve with warm caramel sauce (recipe below!) and vanilla ice cream.

To make the caramel sauce:

1. Place the butter, sugar and cream into a deep pot. Heat and stir until the sugar has dissolved and the butter has melted.
2. Bring the sauce to the boil and cook for 1-2 minutes until the sauce has thickened. Remove from the heat.