Ever so lovely when still slightly warm, this gooey dessert will make you feel all warm and tingly inside - without all the calories!
Serves 9
Preparation time: 20 minutes
Cooking time: 1 hour
Per serving:
352 calories
1. Preheat the oven to 180C conventional setting.
2. Line a 24 cm (check this) square tin with baking parchment on the base and lightly oil the sides.
3. Place the stoned dates in a bowl and pour over the boiling water, before wrapping in cling film and setting aside.
4. Place both varieties of nuts into a food processor and blitz until they resemble a powder.
5. Add the grated parsnip, carrot, buckwheat flour, vanilla, honey, eggs, treacle and salt into the food processor and whiz up until well blended.
6. Finally add the bicarbonate of soda and baking powder and whiz up again.
7. Empty the mixture into the prepared tin and place in the middle of a hot oven for one hour. You may need to place a piece of foil over the cake 45 minutes into the cooking time to prevent it from catching, if it is colouring too much on the top.
8. While you're waiting you can make the sauce, to do this just place all the ingredients into a small milk pan and bring to the boil.
9. Whisk the sauce thoroughly and boil hard for 3 minutes until syrupy and glossy. Then set aside.
10. Serve the sticky toffee pudding with the sauce- it is lovely when still slightly warm…
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