Sticky Toffee Bean & Parsnip Pudding

Method

1. Preheat the oven to 180°C (350°F). Grease a rectangular baking tin, baking dish, or six ramekins with melted butter. If using a tin, line it with non-stick baking paper.
2. Put the chopped dates in a bowl, pour over the boiling water, and stir in the baking soda. Let sit for 10 minutes to soften the dates.
3. Transfer the dates and their soaking liquid to a blender or food processor along with the cooked beans, grated parsnip, treacle, vanilla, cinnamon, ginger, and salt. Blend until smooth.
4. Add the brown sugar, melted butter, and eggs, and pulse to combine. Add the self-raising flour and baking powder and blend until smooth.
5. Pour the batter into the tin or baking dish, or divide it among the ramekins. Bake in the preheated oven for 30–40 minutes if using a baking tin/dish, or 18–20 minutes if using ramekins, until cooked through and golden.
6. Meanwhile, make the toffee sauce: put the brown sugar, butter, and cream in a saucepan over medium heat. Simmer for 3–5 minutes, stirring constantly until thickened, then stir in a pinch of flaky sea salt.
7. To serve, cut the pudding into slices and spoon into bowls, or serve straight from the ramekins. Add one or two scoops of vanilla ice cream, then pour over a pool of warm sauce.