We recently reviewed Andrew Kojima’s cookbook No Sushi which reflects his personal journey to becoming a restaurateur, and launching Koj Cheltenham. One of his signature dishes, and extremely popular with customers, is his sticky toffee pudding with white miso butterscotch sauce. We are delighted to share the recipe with you for this delicious dessert.
This wonderful fusion dish is very much a reflection of Koj himself, bringing together the best of British and Japanese in one magical dish.
Sticky Toffee Pudding & White Miso Butterscotch Sauce
Sticky toffee pudding
- 50 g unsalted butter
- 1 tablespoon Golden syrup
- 2 tablespoons Black treacle
- 2 medium free range eggs
- 1 teaspoon vanilla extract
- 200 g self raising flour
- 200 g dried and pitted dates
- 300 ml water
- 1 tsp bicarbonate of soda
- 175 g sugar
- 100 g soft light brown sugar
- 100 g butter
- 200 g double cream
- 10-15 g white miso (depends on brand and how salty you like it)
- A squeeze of lemon juice
Sticky toffee pudding
Bring the dates and water to a boil.
In a mixing bowl (or blender), add the butter, eggs, golden syrup, black treacle and vanilla. Combine well.
When the dates and water are boiling, remove from the heat, add the bicarb and add to the egg mixture quickly.
Purée the mix until the dates are smooth.
Fold in the flour and make a batter. Pour the batter into a standard sized baking tray and bake for 40 minutes at 170c.
Allow to cool and cut into portions.
As with bread or cakes, you can freeze any excess, for another day.
Heat all of the ingredients gently and whisky into a sauce.
Remove the heat and add a squeeze of lemon.
Extracted from Andrew Kojima’s No Sushi, with permission from the publisher, Away With Media.
Please leave a comment - I love hearing from you!4 Comments to "No Sushi Recipe | Sticky Toffee Pudding & White Miso Butterscotch Sauce"
oh man, this looks awesome! You can’t beat sticky toffee pudding for a comfort food dessert
ummmmm this sounds divineeee! I love anything with treacle!
I never think of using miso paste in anything other than oriental dishes. I have some in the fridge – must use it!
Can imagine the miso butterscotch working really well with the sticky toffee pudding