Parsnip puddings

1.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.

2.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.

3.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).

4.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).

5.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.