No Sushi Recipe | Sticky Toffee Pudding & White Miso Butterscotch Sauce

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.

Sticky Toffee Pudding & White Miso Butterscotch Sauce by Andrew Kojima

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

On every dessert menu, we try to have something chocolatey, something tart, something refreshing and something rich and indulgent. You can guess which one this is – and it’s on the menu virtually all year round, even in summer, because it’s so popular. Our Japanese customers love it – presumably because it’s a traditional English pudding, but our British customers also love it – presumably because it’s Sticky Toffee Pudding with miso as a Japanese twist. I characterise savoury Japanese cooking as generally salty and umami with a subtle underlying sweetness. For desserts, the reverse is also nice: sweet with a touch of salt, which comes from the miso. The final touch to the butterscotch sauce is a squeeze of lemon which along with the saltiness, helps counterbalance any cloying sweetness.
Author Andrew Kojima


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

Miso butterscotch

  • 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.

Miso butterscotch

  • 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. 

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