A rich brandy flavoured dessert from the late 1920’s
3 medium sized young parsnips
3oz/85gm white sugar
1oz/28gm butter plus extra for greasing the pie dish
1 teaspoon cinnamon
1/2 cup breadcrumbs (or thereabouts)
60-80ml/2-2/34oz brandy or 1 1/2-2 teaspoons of brandy essence
whipped cream to serve
Preheat your oven to 180 degrees C or 355 degrees F
Peel and slice your parsnips and boil or steam until soft.
Remove any pieces that are still hard.
Blend until they’re a smooth paste.
Put them into a mixing bowl, add the sugar and cinnamon and mix.
Mix in the butter.
Beat the eggs lightly and mix them in.
Stir in the brandy.
Grease your pie dish with butter.
Pour in the bread crumbs and move the dish around so it sticks to all of the butter and tip the excess out
Pour the pudding batter into the pie dish
Bake for 30 – 45 minutes or until it’s set.
Serve with a dollop of cream.