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