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Recipe

Miso and whisky sticky toffee pudding

Easy – 50mins
miso and whisky sticky toffee pudding aspect ratio 16 9

There is no dessert like a stp! yet we’ve managed to upgrade it with our BALLANTINE’S 7 and a sticky, SUPER MOIST AND GORGEOUSLY RICH miso toffee sauce. cue drool…

Miso and whisky sticky toffee pudding Ingredients

  • STICKY TOFFEE CAKE
  • 250g Pitted dates
  • 200ml boiling water
  • 160g (split in half) vegan butter
  • 200g (split into 120g and 80g) dark muscovado sugar
  • 1tsp of Vanilla extract
  • 1tsp of Bicarbonate of soda
  • 1tbsp Apple cider vinegar
  • 200g Plain flour
  • 2tsp Baking powder
  • 100ml Plant milk
  • WHISKY-INFUSED MISO CREAM
  • 150ml Vegan cream
  • 1tsp Miso paste
  • 40ml Ballantines whisky
  • Pinch of salt
  • TO SERVE
  • Vegan vanilla ice cream

How to make Sticky Toffee Pudding

  • Start by soaking your pitted dates in boiling water (200ml).
  • In a bowl, mix 80g of vegan butter, 120 g dark muscovado sugar and 1tsp of vanilla extract together.
  • Once mixed, add in 1tsp of bicarbonate of soda and 1tbsp apple cider vinegar and stir.
  • Add in 200g plain flour, 2tsp baking powder and 100ml plant milk (I used almond).
  • Blend your dates with the water until smooth.
  • Add to the mixture and combine.
  • Bake for 30-40 mins or until cooked at 180c.
  • Make your toffee sauce by combining 80g of dark muscovado sugar, 80g vegan butter and vegan single cream with your miso paste and Ballantines with a pinch of salt in a pan. Bring to boil and leave to cool.
  • Poke holes in your pudding and pour over your sauce but save some for serving.
  • Serve with vegan vanilla ice cream or cream and enjoy.
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