Recipe: Chocolate Miso Self Saucing Pudding

Recipe: Chocolate Miso Self Saucing Pudding

20m prep | 45m cook

Last updated

When it comes to desserts that tick all the boxes - decadent, comforting, and irresistibly indulgent - few can rival the appeal of a self-saucing pudding: gooey, molten sauce that magically forms beneath a moist and fluffy cake-like exterior. This wicked chocolate pudding not only satisfies the dessert lovers amongst us but has a secret ingredient that makes it less cloying and more moreish. Miso!

The unexpected addition actually balances the sweetness, enhances the cocoa's richness and adds a delightful nuttiness, making each bite a pleasant surprise.

Serve this pudding with a big dollop of double cream and, if you're feeling extra extra adventurous, a drizzle of Kaokao Miso Caramel.

Ingredients (Serves 6-8)

  • 75g butter
  • 155ml milk
  • 185g plain flour
  • 7g baking powder
  • 125g Dutch-process cocoa
  • 200g caster sugar
  • 200g muscovado sugar
  • 60g black sesame seeds
  • 75g white miso paste
  • Double cream or crème fraîche, to serve

Preheat oven to 180°C and grease a 1.5L ovenproof dish.

Heat butter and milk in a saucepan over medium heat until butter melts. Remove from heat and whisk in flour, baking powder, caster sugar and half the cocoa. Pour into the prepared dish and spread evenly.

In another bowl, mix together the muscovado sugar, sesame seeds and remaining cocoa, then sprinkle evenly over the cake batter.

In a heatproof jug or bowl, place miso paste and 625ml of boiling water. Stir to dissolve the miso then gently pour this over the cake batter. Bake for about 35-45 minutes or until the cake springs back when pressed and the sauce is bubbling below. Remove from oven and let sit for a few minutes.

Serve with a sprinkling of cocoa, a dollop of crème fraîche and warmed miso caramel sauce.

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