Miso toffee apple self-saucing pudding

Name: Miso toffee apple self-saucing pudding
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 100 g unsalted butter; 265 g dark brown soft sugar; 1 tbsp white miso, plus 1 tsp; 2 British Blacktail Medium Free Range Eggs; 200 g plain flour; 2 tsp baking powder; ¼ tsp fine salt; 100 ml milk; 2 Braeburn apples, cut into thin wedges; 20 g roasted and salted macadamias, roughly chopped; Ice cream or double cream, to serve (optional)

Umami-rich miso is an effective contrast to the sweetness of apples and toffee sauce. This clever pud is best eaten warm while the sauce pools lusciously at the base of the dish.

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Vegetarian

Serves6
CourseDessert
Prepare25 mins
Cook50 mins
Total time1 hr 15 mins
Plusstanding

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Ingredients

100g unsalted butter
265g dark brown soft sugar
1 tbsp white miso, plus 1 tsp
2 British Blacktail Medium Free Range Eggs
200g plain flour
2 tsp baking powder
¼ tsp fine salt
100ml milk
2 Braeburn apples, cut into thin wedges
20g roasted and salted macadamias, roughly chopped
Ice cream or double cream, to serve (optional)

Method

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.