Banana miso pudding with caramel
- April 2021
- Serves 9-12
- Hands-on time 30 min, oven time 35-45 min
This banana miso pudding is great for dessert served with miso caramel sauce, and leftovers are delicious for afternoon tea.
Or, perhaps this banoffee cheesecake recipe will hit the spot, either to spoil yourself after dinner, or as a sweet treat in the afternoon with coffee.
- Vegetarian recipes
- 27.7g (16.9g saturated)
- 52.9g (38.3g sugars)
- 120g unsalted butter, diced
- 2 large free-range eggs
- 150g dark muscovado sugar
- 1 tbsp black treacle
- 275g (about 3 large) ripe bananas, mashed, plus 2 whole to decorate
- 2 tsp saikyo miso or white miso (see Know-how)
- 1 tsp vanilla extract
- 220g self-raising flour, sifted with 1 tsp baking powder
- Custard to serve (homemade or buy good quality ready-made)
For the miso caramel sauce
- 260g dark brown sugar
- 250ml double cream
- 100g unsalted butter
- 2 tsp saikyo miso or white miso
You’ll also need
- Electric mixer
- 20cm square baking dish/tin, greased
- Heat the oven to 160ºC fan/gas 4. Melt the butter in a small pan over a medium heat, stirring regularly, until the milk solids turn golden and the butter smells nutty. Remove from the heat, immediately pour into a small bowl and set aside to cool slightly.
- In a large mixing bowl, combine the eggs, sugar and treacle and beat with an electric mixer for 2-3 minutes until pale and fluffy. Add the mashed banana, miso and vanilla, then beat briefly until well combined. Gently fold in the flour and baking soda until just combined, followed by the cooled browned butter.
- Pour the batter into the prepared baking dish and smooth the top. Halve the remaining bananas lengthways and arrange on top of the cake, then bake for 35-45 minutes until a skewer pushed into the centre comes out clean.
- While the cake is baking, prepare the miso caramel. Heat the sugar, cream and butter in a small pan over a medium heat, stirring regularly. Bring the mixture to a boil and cook for 2-3 minutes until slightly thickened. Take off the heat, then stir in the miso (see Make Ahead).
- Cut the cake into squares and serve warm, drizzled with a generous helping of caramel and custard, if you like.
The cake will keep in an airtight container at room temperature for 3-4 days. Make the miso caramel up to a week in advance; chill until needed, then gently warm to make it pourable.
Saikyo miso, also sold as sweet rice miso, is the sweetest version of white miso. Buy it at Ocado or asiancookshop.co.uk. If you can’t find it, use any white miso (from Tesco and Waitrose) – you’ll need to use less as it’s saltier. If you prefer, leave out the miso altogether and add a pinch of salt.
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