Sticky Toffee Pudding with Miso Caramel and Clotted Cream
James's crash course in classic puddings continues with indulgent Sticky Toffee Pudding! James has added a twist with a miso caramel sauce!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Blender
- Oven
- Square cake tin
- Baking parchment
- Mixing bowl
- Wooden spoon
- Whisk
- Measuring spoon
- Measuring cup
- Saucepan
- Spoon
- Chef's knife
- Kitchen scale
- Cutting board
- Serving platter
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
- 200ml double cream
- 100g butter
- 100g muscavado sugar
- 3 tbs black treacle
- 2 tbs golden syrup
- 2 tbs miso
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