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  • Baking Heaven

    PUDDING HEAVEN

    Nov 04, 2021 5 minutes
    Baked to perfection!

    Miso sticky toffee pudding

    SERVES 6-8

    250g (9oz) soft butter, plus extra for greasing
    350g (12oz) soft brown sugar
    2 large free-range eggs
    2 tbsp black treacle
    200g (7oz) self-raising flour
    2 pinches of salt
    200g (7oz) pitted dates
    1 tsp bicarbonate of soda
    2-3 tbsp white miso
    300ml (10½fl oz) double cream ice cream, to serve

    1 Preheat the oven to 180°C/Gas Mark 4 and use a little butter to grease a 900g (2lb) loaf tin. Line the base with baking paper.

    2 Blitz 75g (2¾oz) butter and 175g (6oz) brown sugar together in a food processor. Add the eggs, treacle and flour along with a pinch of salt. Blitz again to form a thick cake batter, then scrape into a large bowl.

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