Tuck into this light and bouncy sponge smothered in sticky miso caramel.
Prep time: 20 min
Cook time: 40
Sometimes, you can't beat the classics and this Sticky Toffee Pudding topped with Miso Caramel is no exception. With a soft bouncy sponge and a sweet sticky sauce, it truly is the perfect pud.
What you’ll need
- A mixing bowl: MasterCetlass Smart Space Mixing Bowl Set
- A mixing spoon: KitchenCraft Beech Wood 30cm Spoon
- 225g Whole Medjool dates with stones removed
- 175ml Boiling water
- 1 tsp Vanilla extract
- 170g Self-raising flour, plus extra for greasing
- 1 tsp Bicarbonate of soda
- 2 Large free-range eggs
- 85g Butter
- 140g Demerara sugar
- 2 tbsp Black treacle
- 100ml Milk
For the toffee sauce
- 175g Demerara sugar
- 50g Salted butter
- 225ml double cream
- 2 tsp Red miso paste
Chop the medjool dates into small pieces and put them in a bowl, then pour over 175ml boiling water.
Leave for about 30 mins until cool and well-soaked, then mash with a fork and stir in the vanilla.
While the dates are soaking, it’s time to make the pudding batter.
Beat the softened butter and the sugar together in a large bowl for a few mins until light and creamy.
Add the eggs, one at a time, beating well between additions.
Stir in the black treacle then, using a large spoon, gently fold in half of the flour and bicarbonate of soda, then half of the 100ml milk.
Repeat with the other half of the flour, bicarb and milk
Stir the soaked dates into the pudding batter, including any of the liquid.
Spoon the mixture into a large ovenproof dish and bake for 25-35 mins, until risen and firm.
While the pudding is baking put all the caramel sauce ingredients apart from the miso into a medium-sized saucepan and bring to a boil.
Turn the heat down and simmer for 4-5 minutes until reduced and golden caramel colour.
Add the miso paste 1 teaspoon at a time and taste the sauce before you add the second spoon as you might like it with less miso, so make it your own!