Parsnip puddings

AT A GLANCE

  • Serves 10 people

"I know what you're thinking - parsnip puddings?" says Moran. "I understand completely; however, much like carrots in a cake or pumpkin in a pie, parsnips have surprisingly sweet flesh and even more so after the first winter frost. As a bonus, the starch in parsnips gives these wintery puds a unique unctuousness all their own."

  • 800 gm parsnips (about 4), trimmed, peeled, cored and cut into large even chunks
  • 250 gm unsalted softened butter, plus extra for greasing moulds
  • 50 ml treacle
  • 400 gm candied ginger, 100gm coarsely chopped and remainder cut into 30 thin slices
  • 250 gm brown sugar
  • 70 gm (½ cup) currants steeped in 60ml brandy
  • 140 gm (2 cups) coarse, dry breadcrumbs
  • ½ tsp finely grated nutmeg
  • ½ tsp each finely ground cinnamon and finely ground cloves
  • ½ tsp baking powder
  • 2 large eggs, lightly whisked
  • 125 ml (½ cup) buttermilk
  •  
  • Pouring custard
  • 600 ml pouring cream
  • 600 ml milk
  • 1 vanilla bean, split, seeds scraped
  • 12 egg yolks
  • 165 gm (¾ cup) caster sugar
01   Steam parsnips over a saucepan of simmering water until tender when tested with a skewer (15-20 minutes). Cool to room temperature (30-45 minutes), then coarsely grate. Set aside.
02   Butter ten 125ml metal dariole moulds with extra butter, then place a teaspoonful of treacle in each and arrange 3 slices of candied ginger in the base of each and set aside.
03   Beat butter and sugar in an electric mixer until pale and fluffy (4-5 minutes). Meanwhile, combine ginger, currants, breadcrumbs, spices, baking powder and ½ tsp salt. Gradually beat eggs into butter mixure, then add buttermilk and combine well. Gently fold in parsnip and ginger and spice mixture with a large spatula. Divide mixture among dariole moulds, filling to 1cm below rims, smooth tops, cover with foil, tie with string and steam in a steamer over simmering water until cooked through when tested with a skewer (30-40 minutes).
04   For pouring custard, bring cream, milk and vanilla to the boil in a saucepan over high heat. Whisk yolks and sugar in a bowl, then, while whisking, add milk mixture and whisk to combine. Return to pan, reduce heat to low and stir continuously with a wooden spoon, in a figure-of-eight pattern to avoid catching, until thick enough to coat spoon and just starting to coagulate at the bottom when you tilt the pot (3-4 minutes). Swiftly pour custard through a fine strainer into a bowl placed over ice, stirring for a few seconds to cool slightly. If not using straight away, gently reheat custard in a stainless steel saucepan over low heat, whisking continuously until warm (avoid boiling).
05   To serve, carefully remove puddings from steamer, run a small knife around the inside of each mould, then invert on plates and serve drizzled with custard.

Topics:

DESSERT, WINTER, GINGER, VANILLA, CURRANTS, NUTMEG, PARSNIPS, TREACLE, CINNAMON, CHEFS' RECIPES, CLOVES, MODERN AUSTRALIAN, DRINK SUGGESTION, BUTTERMILK, EGGS

Recipe:

SEAN MORAN, TOMAH GARDENS

Photography:

BEN DEARNLEY

Styling:

LISA FEATHERBY

Drinking Suggestion:

2013 SPRING VALE “LOUISA” STICKY GEWÜRZTRAMINER. , suggested by MATT HARDY

FEATURED IN

Jun 2014

Jun 2014

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