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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)


- Pitted Dates 175g

- Water 300mL

- Bicarbonate of Soda 1tsp

- Butter 50g

- Caster Sugar 175g

- Eggs 2

- Self Raising Flour 175g


- Light Brown Sugar 100g

- Butter 100g

- Double Cream 200g

- White Miso 10-15g (Depending on how salty you like it - add slowly)

- Lemon juice of 1/2

What you do:


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.*


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).**


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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