Parsnip and maple syrup loaf
120mls of maple syrup 220g of demerara sugar 175g of soft butter 250g of self-raising flour 2 tsp of baking powder 1 tsp of ground caraway seeds — optional 2 tsp of ground nutmeg 3 large eggs, lightly beaten 1 apple, peeled and grated 250g of parsnips, peeled and grated the juice of 1 orange and the zest of 1 the zest of a lemon
Preheat the oven to 180 degrees and line a 2 lb loaf tin with parchment.
Place the maple syrup, sugar and butter into a heavy saucepan and melt over a low heat until combined. Set aside to cool.
Sieve the flour, baking powder, caraway (if using) and nutmeg together and set aside.
Stir the eggs into the butter mixture then stir in the flour mixture.
Add the grated apple, grated parsnip as well as the juice and zest. Scoop the mixture into the loaf tin, flatten it and bake for 40 minutes or until a skewer comes out clean. Allow to cool before removing from tin.