Recipe book author and TV chef James Martin offers a twist on an English baking classic with a sticky toffee pudding with miso caramel and clotted cream. London (PA Media/dpa) – “There are loads of variations of sticky toffee pudding, and I love to put my own spin on it,” says British TV chef James Martin. “Miso is a brilliant savoury ingredient and when added to caramel it’s amazing, but it has to be high-quality miso!” Sticky toffee pudding with miso caramel sauce and clotted cream Ingredients: (Serves 6) 290ml boiling water 200g stoned dates 50g butter, softened, plus extra for greasing 175g Demerara sugar 1 tbsp golden syrup 2 eggs, beaten 2 tbsps black treacle 200g sifted plain flour 1 tsp vanilla bean paste 1 tsp bicarbonate of soda For the miso caramel sauce: 200ml double cream 100g butter 100g dark muscovado sugar 3 tbsps black treacle 2 tbsps golden syrup 2 tbsps white miso paste To serve: clotted cream Method: 1. Preheat the oven to 180C/160ºC fan. Grease a 20 centimetre square, five centimetre-deep cake tin and line it with baking parchment. 2. Pour the boiling water over the dates in a bowl and leave to sit for five minutes, then blitz until smooth and pour back into the bowl. 3. In a separate bowl, beat together the butter and sugar until pale, then fold in the syrup, eggs, treacle, flour and vanilla until smooth and combined. 4. Stir the bicarbonate of soda into the blitzed dates, then mix into the pudding batter. Pour into the prepared tin and bake for 35 to 40 minutes until springy to the touch. Leave to cool slightly in the tin, then turn out onto a plate to serve. 5. Meanwhile, to make the toffee sauce, put all the ingredients into a pan and bring gently to the boil, stirring until blended, then take off the heat. 6. To serve, cut squares of the pudding, spoon over the toffee sauce and top each portion with a dollop of clotted cream. The following information is not intended for publication pa dpa coh
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