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Preheat the oven to 190oC, gas mark 5. In a large bowl, use an electric hand mixer to cream the butter, 125g sugar and 1 tsp miso until fluffy (about 5 minutes). Beat in the eggs, one at a time, until combined. Sift over the flour, baking powder and salt, then fold in using a large metal spoon until combined. Stir in the milk.
Bring a kettle to the boil. Pour the batter into a 2.5-litre ovenproof dish (about 25cm diameter x 6cm deep) and smooth the surface with the back of a spoon. Lay the apple wedges on top in concentric circles. Mix the remaining 140g brown sugar with 1 tbsp miso and 300ml just-boiled water, stirring until the sugar and miso have dissolved, then carefully pour over the pudding.
Put on a tray (in case of spillage) and bake for 45-50 minutes until firm but springy. Leave to stand for 10 minutes, then scatter over the nuts and serve with ice cream or double cream, if liked.
Typical values per Per serving (for 6, including ice cream) when made using specific products in recipe
Energy | 2,694kJ/ 642kcals |
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Fat | 26g |
Saturated Fat | 14g |
Carbohydrates | 92g |
Sugars | 66g |
Fibre | 2.4g |
Protein | 9.8g |
Salt | 1.3g |
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