Sticky Toffee Pudding with Miso Caramel and Clotted Cream
James's crash course in classic puddings continues with an indulgent Sticky Toffee Pudding! James has added a little twist with a miso caramel sauce! Serve with clotted cream!
Ingredients
- 50g butter
- 175g Demerara sugar
- 1 tbs golden syrup
- 2 eggs
- 2 tbs black treacle
- 200g plain flour
- 200f pitted dates
- 290ml boiling water
- 1 tsp bicarb of soda
- 1 tsp vanilla bean paste
Sauce
- 200ml double cream
- 100g butter
- 100g muscavado sugar
- 3 tbs black treacle
- 2 tbs golden syrup
- 2 tbs miso
Method
Pre heat the oven to 180c.
Grease and line a square 20cm x20cm tin
Pour the boiling water over the dates, leave to sit for 5 minutes then blitz until smooth pour into a bowl. Beat together the butter and sugar until pale fold I the syrup eggs treacle flour and vanilla. Stir the bicarb into the dates then mix into the batter. Pour into the tin and bake for 35 to 40 minutes. To make the sauce put all the ingredients into a pan bring to the boil then take off the heat.
To serve cut a square of cake spoon over the sauce and top with a dollop of clotted cream.
Ingredients
- 50g butter
- 175g Demerara sugar
- 1 tbs golden syrup
- 2 eggs
- 2 tbs black treacle
- 200g plain flour
- 200f pitted dates
- 290ml boiling water
- 1 tsp bicarb of soda
- 1 tsp vanilla bean paste
Sauce
- 200ml double cream
- 100g butter
- 100g muscavado sugar
- 3 tbs black treacle
- 2 tbs golden syrup
- 2 tbs miso
Method
Pre heat the oven to 180c.
Grease and line a square 20cm x20cm tin
Pour the boiling water over the dates, leave to sit for 5 minutes then blitz until smooth pour into a bowl. Beat together the butter and sugar until pale fold I the syrup eggs treacle flour and vanilla. Stir the bicarb into the dates then mix into the batter. Pour into the tin and bake for 35 to 40 minutes. To make the sauce put all the ingredients into a pan bring to the boil then take off the heat.
To serve cut a square of cake spoon over the sauce and top with a dollop of clotted cream.
