Sticky toffee pudding with maple and miso

Name: Sticky toffee pudding with maple and miso
Prep time: 20 min
Cook time: 35 min
Yield: 9 à 12 servings
Cuisine: Québécoise
Ingredients: 1 cup (190 g) pitted Medjool dates, well packed; 1 cup (250 ml) boiling water; 1 teaspoon (5 ml) baking soda; 1 1/3 cups (180 g) flour; 1 teaspoon (5 ml) baking powder; 1/4 teaspoon (1.25 ml) salt; 1/4 cup (60 ml) melted vegetable butter; 1/2 cup (70 g) maple sugar; 1/4 cup (60 ml) maple syrup; 2 tablespoon (30 ml) plant milk; 2 large eggs; 2 teaspoons (10 ml) vanilla; 1/2 cup (125 ml) maple syrup; 1/3 cup (45 g) maple sugar; 1/4 cup (50 g) vegetable butter; 2/3 cup (160 ml) vegetable cream; 2 teaspoon (10 ml) miso; 1 teaspoon (5 ml) vanilla; 1/4 teaspoon (1.25 ml) salt

I’ll never get over this sticky toffee pudding. Wow. It’s super moist, thanks to the date purée, and really easy to prepare. Plus, it’s naturally sweetened withQuebec maple!

And what about the miso caramel sauce… Totally decadent and addictive!

Enjoy! xx

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Servings: 9 à 12
Preparation time: 20 minutes
Cooking time: 35 minutes

Ingredients

Sticky toffee pudding

1 cup (190 g) pitted Medjool dates, well packed
1 cup (250 ml) boiling water
1 teaspoon (5 ml) baking soda
1 1/3 cups (180 g) flour
1 teaspoon (5 ml) baking powder
1/4 teaspoon (1.25 ml) salt
1/4 cup (60 ml) melted vegetable butter
1/2 cup (70 g) maple sugar
1/4 cup (60 ml) maple syrup
2 tablespoon (30 ml) plant milk
2 large eggs
2 teaspoons (10 ml) vanilla

Miso caramel

1/2 cup (125 ml) maple syrup
1/3 cup (45 g) maple sugar
1/4 cup (50 g) vegetable butter
2/3 cup (160 ml) vegetable cream
2 teaspoon (10 ml) miso
1 teaspoon (5 ml) vanilla
1/4 teaspoon (1.25 ml) salt

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Preparation

Sticky toffee pudding

Preheat oven to 350°F and place rack in center. Oil an 8 x 8-inch square pan.
Place the dates in a narrow container and pour the boiling water over them. Add the baking soda and leave to stand for ten minutes. Using a blender attachment, blend the dates and water until smooth.
In a small bowl, combine flour, baking powder and salt. Reserve.
In a large bowl, whisk together remaining cake ingredients. Add date purée and whisk again. Add the dry ingredients, taking care not to overmix.
Pour the mixture into the tin and bake for 30 minutes, or until the tip of a knife inserted in the center of the cake comes out clean.

Miso caramel

In a saucepan, bring the maple syrup, maple sugar and vegetable butter to the boil. Reduce heat to medium and add the vegetable cream. Simmer for 2 to 3 minutes, stirring often.
Mix the miso with 1 tbsp. tablespoons (15 ml) hot sauce, then stir in vanilla and salt. If sauce isn’t thick enough, dissolve 2 tsp (10 ml) cornstarch in cream and add to mixture. Heat for 1 to 2 minutes, stirring constantly.
Prick the warm cake and pour 1/3 of the sauce over the cake to soak it. Leave to soak for 10 minutes. Serve with remaining sauce and vanilla ice cream, if desired!

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