Self-saucing butterscotch pudding
This rich pudding is best served with vanilla ice cream. It’s a very easy bake but looks impressive with its layers of soft sponge and sticky butterscotch sauce
Chocolate, miso and sesame self-saucing pudding
Serves 6
Easy
Prep:
Cook:
plus cooling
A warm pudding perfect for chilly nights in. The sprinkle of sesame seeds complements the savoury miso notes
Skip to ingredients
- oilfor the dish
- 125g plain flour
- 2 tsp baking powder
- 100g caster sugar
- 30g cocoa powder
- 125ml milk
- 50g buttermelted
- 1 egg
- 1 tsp vanilla extract
- 1½ tsp white miso paste
- ice cream or crème fraîcheto serve
TOPPING
- 180g soft dark brown sugar
- 30g cocoa powder
- 25g mixed sesame seeds (optional)
Nutrition: per serving
- kcal390
- fat11g
- saturates6g
- carbs65g
- sugars47g
- fibre3g
- protein6g
- salt0.8g
Method
step 1
Heat the oven to 180C/160C fan/gas 4 and oil a 23cm round dish or 20cm x 30cm rectangular dish. In a medium mixing bowl combine the flour, baking powder, caster sugar and cocoa.
step 2
Whisk together the milk, butter, egg, vanilla and ½ tsp miso in a small bowl until combined. Pour the wet ingredients into the dry and gently fold together until combined – try not to overmix. Pour the batter into the baking dish and smooth over the top.
step 3
Mix together the brown sugar, cocoa and sesame seeds in a bowl, then sprinkle over the batter.
step 4
Stir 1 tsp of miso paste into a jug of 300ml just-boiled water until melted. Pour the mixture across the back of a spoon over the chocolate pudding – the spoon will stop the water disturbing the sugar topping.
step 5
Carefully put the tray into the oven and bake for 35-40 mins or until bubbling at the edges and the sponge springs back when pressed. Leave to cool for 5-10 mins before serving spooned into bowls with plenty of sauce and ice cream or crème fraîche on top, if you like.
