Sticky Toffee Pudding With Miso Caramel Sauce Recipe

Gaz says: “A classic dessert that has stood the test of time. I like to use rich miso to slightly salt the caramel sauce.”

Serves:

Cooks in:

90 minutes

Ingredients

½ ripe banana
240ml (1 cup) non-dairy milk
100g (scant ½ cup) plant butter, plus extra for greasing
220g (⅔ cup) maple syrup
100g (⅔ cup) brown sugar
225g (1½ cups) self-raising flour, plus extra for dusting
1 tsp bicarbonate of soda (baking soda)
1 tbsp mixed spice
10 dates, finely chopped and soaked in 125ml (½ cup) boiling water
Ice cream, to serve
Chopped pistachio nuts, to serve (optional)

For the miso caramel sauce

200g (1 cup) coconut sugar
4 tbsp maple syrup
120ml (½ cup) non-dairy milk
115g (½ cup) plant butter
1 tsp vanilla bean paste
2 tsp miso paste

Method

1. Preheat your oven to 180°C (350°F). Grease and flour 6 mini pudding tins (each about 200ml/. cup) and place them into a deep baking dish or tray.

2. In a mixing bowl, mash together the banana and milk until there’s hardly any lumps. In another large bowl, beat together the plant butter, maple syrup and brown sugar until the sugar has dissolved.

3. Sift in the flour, bicarbonate of soda and mixed spice, then fold until fully incorporated. Drain the dates and stir them into the batter, along with the banana and milk mixture. Spoon the mixture into your pudding tins, leaving around a 1.5cm (½ in) gap for the puddings to rise.

4. Pour boiling water into the baking dish, to come three-quarters of the way up the pudding tins and cover the tray with foil. Place the puddings in the oven to bake for 45 minutes.

5. Meanwhile, make the miso caramel sauce. Add the coconut sugar and maple syrup to a heavy-based saucepan. Place the pan over a medium heat and allow the sugar to melt to an amber-coloured caramel.

6. Once melted, take the saucepan off the heat and carefully whisk in the milk and plant butter. Once incorporated and saucy, place the sauce back over a low heat and add the vanilla and miso.

7. After 45 minutes of baking, test the puddings are cooked by inserting a skewer into the middle of them – if the skewer comes out clean, they are ready. Let the puddings sit for about 5 minutes before turning them out of the tins. Serve the puddings with the caramel sauce, ice cream and a sprinkling of pistachios, if you like.

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