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Sticky toffee pudding



What's better than Sticky Toffee Pudding? Sticky Toffee Pudding with a wee bit of salt. What's better than that? Sticky Toffee Pudding with a wee bit of miso. What's better than that? Eating it on the beach by your pleasure shack providing you with all of the hedonistic joys of the universe.


I can give you one of those things.


It's the miso one. Definitely the miso one.


What you need:


(For four servings)


Pudding


- Pitted Dates 175g


- Water 300mL


- Bicarbonate of Soda 1tsp


- Butter 50g


- Caster Sugar 175g


- Eggs 2


- Self Raising Flour 175g


Sauce


- Light Brown Sugar 100g


- Butter 100g


- Double Cream 200g


- White Miso 15g


- Lemon juice of 1/2


What you do:


Pudding


Preheat oven to 180-200°C


Combine dates and water in a pot and simmer for 10 minutes.


Stir in bicarbonate of soda.


Remove from heat and allow mixture to cool.


Cream the butter and sugar together in a bowl.


Slowly whisk in eggs one by one.


Add cooled dates and soaking liquid.


Fold in flour.


Pour mixture into greased baking tin.


Bake for 35 minutes.*


Sauce


Combine sauce ingredients in a pot.


Bring to the boil.


Reduce heat.


Simmer until mixture has thinckend and darkened to a caramel. (~5-10 minutes).**


Serve


Remove pudding from tin.


Slice and plate.


Cover liberally with warm sauce.


Optionally drizzle with a little extra cream.


* Your milage may vary, adapt to your oven and use the good old poke with a cake tester method.


** Again, your milage may vary, just keep stirring and tasting until it is delicious.


Recipe credit to @ellen_255 for the recipe.

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