Here is a play on sticky date pudding turned wholesome and full of delicious autumnal things. Made with olive oil, new season pears, parsnip and, of course, caramel-ly medjool dates. Best served warm with running cream or ice-cream. It’s suitable to make ahead or freeze too. Wrap in baking paper and store in an airtight container. Reheat in a microwave or in a 140°C oven. Mmm, Mmm.

serves 8-12

150g parsnip, coarsely grated (about 1 cup grated parsnip)

130g (5 dates) fresh medjool dates, pitted and roughly chopped

1 teaspoon bicarbonate of soda

60ml (¼ cup) extra virgin olive oil, plus extra

150g ( cup) brown sugar

1 teaspoon vanilla extract

2 eggs

200g (1⅓ cups) Tuerong Farm Ford 1916 flour (or Spelt or Spring White flour)

1½ teaspoons baking powder

2 teaspoon ground ginger

½ teaspoon mixed spice

2 Beurre Bosc pears

Preheat oven to 180°C (360°F). Grease a 20 cm square cake tin, or 22cm spring form round tin with extra oil and line the base with baking paper.

Place the parsnip, dates and bi-carbonate in a bowl. Pour over 250ml (1 cup) of boiling water.  Leave to soak for soak for 20 minutes.

Meanwhile, using electric beaters mix the oil, sugar and vanilla extract until pale and creamy. Add the eggs one at a time beating well after each addition. Sift the flour, baking powder and spices over the oil mixture, then, fold in to combine well. Fold in the date mixture to combine.

Cut the pears in half lengthways, then cut each half into four wedges, removing the core.

Pour the batter into prepared cake tin.  Arrange the pear wedges across the surface. Bake for 45 minutes or until a skewer comes out clean when inserted.  Leave for 10 minutes, before turning out.

Cut the warm cake into squares or wedges. Serve with cream or a scoop of ice cream.

Recipe by Fiona Hammond, April 2023