Sticky Toffee Pudding with Miso Caramel


Sticky Toffee Pudding with Miso Caramel
Serves 6


225g Whole Medjool dates with stones removed 

175ml Boiling water

1 tsp Vanilla extract

170g Self-raising flour, plus extra for greasing

1 tsp Bicarbonate of soda

2 Large free-range eggs

85g Butter

140g Demerara sugar

2 tbsp Black treacle

100ml Milk

For the toffee sauce:

175g Demerara sugar

50g Salted butter

225ml Double cream

2 tsp Red miso paste

Here’s How

Chop the medjool dates into small pieces and put them in a bowl, then pour over 175ml boiling water.

Leave for about 30 mins until cool and well-soaked, then mash with a fork and stir in the vanilla.

While the dates are soaking, it’s time to make the pudding batter.

Beat the softened butter and the sugar together in a large bowl for a few mins until light and creamy.

Add the eggs, one at a time, beating well between additions.

Stir in the black treacle then, using a large spoon, gently fold in half of the flour and bicarbonate of soda, then half of the 100ml milk.

Repeat with the other half of the flour, bicarb and milk 


Stir the soaked dates into the pudding batter, including any of the liquid.


Spoon the mixture into a large ovenproof dish and bake for 25-35  mins, until risen and firm.

While the pudding is baking put all the caramel sauce ingredients apart from the miso into a medium-sized saucepan and bring to a boil. 

Turn the heat down and simmer for 4-5 minutes until reduced and golden caramel colour. 

Add the miso paste 1 teaspoon at a time and taste the sauce before you add the second spoon as you might like it with less miso, so make it your own!