Banana Sticky Toffee Pudding With Miso Caramel
This banana sticky toffee pudding combines a brown butter banana sponge with a sweet & salty miso caramel. Serve this with ice cream & you're in for a treat!
Servings: 12 People
Equipment
- 9" x 13" Baking Tin (See Notes)
- Large Mixing Bowl
- Sieve
- Large Saucepan
Ingredients
Banana Sponge
- 250 g Unsalted Butter
- 2 tsp Toasted Milk Powder (See Notes)
- 450 g Mashed Banana (Roughly 4 Ripe Bananas - See Notes)
- 250 g Dark Brown Sugar
- 100 g Black Treacle
- 2 tsp Vanilla Extract
- 5 Large Eggs (See Notes)
- 275 g Sour Cream (At Room Temperature)
- 400 g Plain Flour
- 2½ tsp Baking Powder
- ¾ tsp Bicarbonate Of Soda
- 2 tsp Ground Cinnamon
- 2 tsp Ground Ginger
- 1 tsp Table Salt
Miso Caramel
- 600 g Double Cream
- 225 g Dark Brown Sugar
- 200 g Unsalted Butter
- 150 g Golden Syrup
- 1 tbsp White Miso (See Notes)
- 1½ tsp Vanilla Paste
To Serve
- Vanilla Ice Cream
Instructions
Banana Sponge
- Cut the butter into pieces then place into a saucepan & set over a medium heat. Cook, stirring regularly until brown then take off the heat & stir in the toasted milk powder (if using). Pour the butter into a bowl & set aside to cool slightly.
- Preheat an oven to 175°c/155°c fan (350°f/310°f).
- Line a 9" x 13" baking tin with baking parchment then set aside.
- Place the banana into a bowl, mash with a whisk then add in the brown butter, brown sugar, black treacle & vanilla. Whisk well, to combine.
- Add the eggs & sour cream into the banana mix then whisk again, to incorporate.
- Next, sift the flour, baking powder, bicarbonate of soda, cinnamon & ginger into the batter, add in the salt then whisk gently, until the flour is just incorporated.Give the sides of the bowl a quick scrape down with a spatula, to make sure all the flour has been incorporated!
- Once mixed, immediately pour the batter into the lined tin then bake in the preheated oven for 40-45 minutes, until a skewer inserted into the centre comes out clean.
- Let the sponge cool in the tin before cutting into portions or store in the fridge for up to 3 days.
Miso Caramel
- Place the cream, sugar, butter & golden syrup into a medium sized saucepan then set over a low heat.
- Cook until the butter has melted & the sugar has dissolved, stirring regularly then increase the heat to medium-high & bring to the boil. Cook for 2 minutes then remove from the heat.
- Whisk the miso into the caramel, to melt then stir in the vanilla paste.The caramel can be served immediately or left to cool then stored in the fridge for up to 3 days.
To Reheat - In A Microwave
- Place a portion of banana sponge into a bowl, top with a generous amount of miso caramel then microwave on high for 30 seconds - 1 minute, until hot. Serve with a scoop of ice cream!
To Reheat - In An Oven
- Preheat an oven to 160°c/140°c fan (320°f/284°f).
- Place portions of banana sponge into a heatproof dish then add a spoonful of toffee sauce on top of each. Alternatively, if you're serving all of the sponge in one go, poke some holes in the top (don't portion the sponge yet!), pour over plenty of sauce, cover with foil then bake until hot. Use a large spoon to serve the pudding.
- Cover the dish with foil & reheat in the oven for 10-15 minutes, until piping hot.
- Whilst the sponge is being reheated, warm some extra toffee sauce up (either in a pan on the stove, or in a jug in a microwave).
- To serve, place the portions of sponge onto plates then pour over some extra miso caramel. Serve with scoops of ice cream.
Notes
1. To Cook On An Aga - Bake the banana sponge on a grid shelf placed on the floor of the baking oven. Start the miso caramel on the simmering plate then move over to the boiling plate to boil.
2. Bananas - You'll need 450 grams of mashed, ripe banana for the sponge, which is roughly 4 large bananas. Make sure to use ripe bananas, the skins should be starting to turn black!
3. Toasted Milk Powder - We're adding toasted milk powder into the brown butter (for the sponge), for double the brown butter flavour! This is optional though. For info on how to make toasted milk powder, take a look at our recipe.
4. Eggs - You'll need 5 large eggs for the banana sponge, each should weigh around 65-70 grams in the shell. It's best to use room temperature eggs when making the sponge.
5. Miso - White miso works best for the caramel sauce. This is available in most supermarkets. To make the caramel without miso, add in a good pinch of sea salt instead.
6. Storage - Both the banana sponge & miso caramel should be stored in the fridge & are best eaten within 3 days.
7. Baking Tin - I cooked my banana sponge in a Nordic Ware baking tin, which I've linked in the post above. Other tins will work but I'd recommend using a tin that's 2.5 inches tall.