Sticky Miso Toffee Pudding
How have I lived 30 years and never tried sticky toffee pudding until now?! I guess I always thought there needed to be a special occasion, but be damned holidays and birthdays! It’s quite easy to make, but you should eat it straight from the oven or re-heat it when you’re ready. See hot it’s made here.
Makes 1 8”x8” Cake
Serves 9-12 people
Ingredients
For the Cake:
1 cup of dates, pitted and chopped
1 cup of boiling water
1 black tea bag
¾ cup plus 2 tablespoons flour
⅓ cup demerara sugar
⅓ cup dark brown sugar
3 tablespoons unsalted butter
1 teaspoon baking powder
1 teaspoon baking soda
2 eggs
1 teaspoon vanilla extract
¼ teaspoon kosher salt
For the Sauce:
5 tablespoons unsalted butter
1 cup of heavy cream
6 tablespoons dark brown sugar
2 teaspoons light brown miso paste
For Assembly:
Vanilla ice cream
Make it!
Pre-heat oven to 350F. Grease an 8”x8” baking dish.
Place the dates into a heat-proof glass pitcher with a black tea bag. Pour 1 cup of boiling water over to cover and let sit for at least 5 minutes to soften (preferably 20 minutes).
Add the flour, demerara sugar, dark brown sugar, 3 tbsp. butter, baking powder, baking soda, eggs, vanilla extract, and salt to a food processor. Pulse until combined and add the dates with half of the watery mixture. Pulse several times until smooth with small specks of dates visible.
Pour the mixture into your greased baking dish and bake on the center rack for 30 to 35 minutes, or until firm to touch.
While the cake bakes, make your miso sauce! In a sauce pot over medium heat, add the 5 tbsp. butter. Once melted, slowly stream in the cream while whisking, alternating between cream and dark brown sugar. Whisk constantly until beginning to bubble. Add the miso paste and whisk until smooth and bubbling. Remove from heat.
Remove the cake from the oven and using a toothpick, poke holes all over the cake. Move a rack to the second from the top position in the oven and turn on the broiler. Pour half of the miso sauce all over the cake and broil for 1-2 minutes, until bubbling. Keep a very close eye! Remove and let cool for 5 minutes.
Assemble! Slice the cake into squares and divide onto plates. Add a scoop of vanilla ice cream on top and drizzle with more miso sauce. Enjoy!
