For a deliciously moist sticky indulgent loaf (which is also good for you!), mash your leftover parsnips thoroughly and follow the instructions below
Serves 8 people
Method
- Beat eggs, oil, apple juice, sugar, chopped nuts, prunes and parsnip puree together in one bowl and combine the other ingredients in a separate bowl.
- Preheat oven to 180C.
- Add wet ingredients to dry and mix until just blended.
- Pour batter into greased loaf pan and cook for 60-70 minutes until a knife inserted into the loaf comes out clean.
- Allow to cool completely in the loaf pan before turning out.
- The result is similar to a fruity tea bread, spread with butter if desired
Ingredients
- 2 eggs
- 120 mL oil
- 188 grams sugar
- 227 grams parsnip puree
- 120 mL apple juice
- 250 grams plain flour
- 1 teaspoon(s) salt
- 1 teaspoon(s) baking soda
- 1 teaspoon(s) baking powder
- 0.5 teaspoon(s) each cloves, cinnamon, ginger, nutmeg
- 170 grams chopped prunes (1 cup)
- 30 grams chopped walnuts (1/4 cup)
Thank you to Johnny Others for kindly donating this recipe which was also published in the Brighton & Hove Food Festival magazine.
