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Chocolate, miso and sesame self-saucing pudding
- Nisha Parmar
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Serves 6
Easy
Prep: 10 mins
Cook: 45 mins
plus cooling
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A warm pudding perfect for chilly nights in. The sprinkle of sesame seeds complements the savoury miso notes
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Made with storecupboard ingredients, this dessert is ideal for when you want to emulate a molten fondant without the faff. Serve with vanilla ice cream or crème fraîche for that hot and cold contrast.
Try our chocolate, miso and sesame self-saucing pudding, then discover our chocolate self-saucing pudding, lemon self-saucing pudding or sticky toffee self-saucing pudding. Try more self-saucing pudding recipes.
Chocolate, miso and sesame self-saucing pudding recipe
Ingredients
Nutrition
-
oil
for the dish
-
125g plain flour
-
2 tsp baking powder
-
100g caster sugar
-
30g cocoa powder
-
125ml milk
-
50g butter
melted
-
1 egg
-
1 tsp vanilla extract
-
1½ tsp white miso paste
-
ice cream or crème fraîche
to serve
TOPPING
- 180g soft dark brown sugar
- 30g cocoa powder
- 25g mixed sesame seeds (optional)
Nutrition: per serving
- kcal390
- fat11g
- saturates6g
- carbs65g
- sugars47g
- fibre3g
- protein6g
- salt0.8g
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Method
-
step 1
Heat the oven to 180C/160C fan/gas 4 and oil a 23cm round dish or 20cm x 30cm rectangular dish. In a medium mixing bowl combine the flour, baking powder, caster sugar and cocoa.
-
step 2
Whisk together the milk, butter, egg, vanilla and ½ tsp miso in a small bowl until combined. Pour the wet ingredients into the dry and gently fold together until combined – try not to overmix. Pour the batter into the baking dish and smooth over the top.
-
step 3
Mix together the brown sugar, cocoa and sesame seeds in a bowl, then sprinkle over the batter.
-
step 4
Stir 1 tsp of miso paste into a jug of 300ml just-boiled water until melted. Pour the mixture across the back of a spoon over the chocolate pudding – the spoon will stop the water disturbing the sugar topping.
-
step 5
Carefully put the tray into the oven and bake for 35-40 mins or until bubbling at the edges and the sponge springs back when pressed. Leave to cool for 5-10 mins before serving spooned into bowls with plenty of sauce and ice cream or crème fraîche on top, if you like.
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Authors
Nisha Parmar
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