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Sticky Miso Caramel and Pear Pudding

Sticky Miso Caramel and Pear Pudding

By OcadoLifePublished on 18 January 2022Give a Japanese makeover to that pub classic, sticky toffee pudding, to create sticky miso caramel and pear pudding. The funny thing about sticky toffee pudding that not everyone realises is that the ‘toffee’ is actually dates rather than caramelised sugar. The pudding is topped with spiced, stewed pears and an incredible sauce flavoured with miso, cream and rum. Remember that you can keep the cooking liquid from the pears to sweeten coffee or add to mulled wine in the winter or punch in the summer. Roll out the barrel… of saki.
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Time and servings

1 hr 5 minsTotal time
8Servings
15 minsPrep time
50 minsCooking time

Ingredients

  • 160 g of dates, destoned and chopped (for the pudding)
  • 90 g of unsalted butter, well softened, plus extra for greasing (for the pudding), plus 100g for the sauce
  • 1 tsp of vanilla extract, for the pudding
  • 150 g of light muscovado sugar, for the pudding
  • 60 g of ginger, peeled and grated (for the pudding)
  • 1 tbsp of black treacle, for the pudding, plus ½ tsp for the sauce
  • 2 large eggs, for the pudding
  • 185 g of self-raising flour, for the pudding
  • 1 tsp of bicarbonate of soda, for the pudding
  • 100 ml of whole milk, for the pudding
  • 150 g of caster sugar, for the pears
  • 1 cinnamon stick, for the pears
  • 1 tsp of coriander seeds, for the pears
  • 10 cardamom pods, bashed (for the pears)
  • 2 lemons, pared zest of 1, juice of 2 (for the pears)
  • 8 pears, peeled, base of core removed (for the pears)
  • 30 g of blanched hazelnuts, toasted and chopped (for the pears)
  • 200 g of light muscovado sugar, for the sauce
  • 275 ml of double cream, for the sauce
  • 1 tbsp of white miso paste, at room temperature
  • 30 ml of dark rum, plus an extra splash

Method

  • Step 1

    Put the dates in a bowl with 200ml boiling water. Soak for 30 mins; mash. Grease a 1.5L baking dish; preheat the oven to 170°C/150°C fan/gas 3-4.

  • Step 2

    Put the butter in a large bowl with the vanilla and muscovado sugar and beat with an electric mixer for 2-3 mins, until light and fluffy. Add the ginger and treacle. Beat in the eggs, one at a time.

  • Step 3

    In another bowl, mix the flour, bicarb and a big pinch of salt. Beat a third into the egg mix, then a third of the milk. Repeat twice, then stir in the dates. Transfer to the baking dish; bake for 50 mins, or until a skewer comes out clean.

  • Step 4

    Meanwhile, put the caster sugar, spices, zest, and juice of 1½ of the lemons into a pan with 1L water and place over the heat. When the sugar has dissolved, add the pears and bring to a simmer. Cover with a circle of baking paper (cut to fit inside your pan); simmer for 15 mins. Remove from the heat.

  • Step 5

    For the sauce, put the sugar, 250ml of the cream, the treacle, miso paste, butter and rum into a pan. Bring to a simmer, then to a rolling boil for 3 mins, stirring often. Remove from the heat; stir in the remaining cream and rum.

  • Step 6

    Remove the pudding from the oven, cool for 20 mins, then poke holes into it with a skewer. Pour over a third of the sauce; leave to cool for 30-45 mins.

  • Step 7

    Remove the pears from the syrup; pat dry with kitchen towel. Halve, slice into fans and drizzle with the rest of the lemon juice; arrange on the pudding.

  • Step 8

    Warm the sauce, drizzle some over the pears and scatter on the hazelnuts.