Cake, Dark Soft Brown Sugar, Dessert, Muscovado -
Banana Miso Pudding with Caramel
With Christmas around the corner, we have been baking a lot with caramel. We wanted to bake this amazing recipe by Delicious Magazine as it sounded like a perfect Christmassy twist to a classic banana bread
Category
Pudding
Servings
6
Prep Time
15 minutes
Cook Time
40 minutes
With Christmas around the corner, we have been baking a lot with caramel. We wanted to bake this amazing recipe by Delicious Magazine as it sounded like a perfect Christmassy twist to a classic banana bread.
The miso in the caramel adds a little bit of saltiness which is to die for
Author:Recipe from Delicious Magazine, photo by Whitworths Sugar
Ingredients
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120g of Salted Butter, diced
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2 Large Eggs
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150g of Whitworths Dark Muscovado Sugar
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1 Tbsp of Maple Syrup or Glucose Syrup
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4 Large Bananas, 3 ripped and mashed and 1 to decorate
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2 Tsp of White Miso
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1 Tsp of Vanilla Extract
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220g of Self Raising Flour, sifted
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1 Tsp of Baking Powder
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260g of Whitworths Dark Soft Brown Sugar
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250ml of Double Cream
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100g of Salted Butter
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2 Tsp of White Miso
Miso Caramel
Directions
Heat your oven at 160C / gas 4
In a small sauce pan, melt your butter until it turns into a lovely golden colour, almost brown. Then place into a bowl to cool down
Combine your eggs, sugar, syrup and beat with an electric mixer for about 3 minutes, until the mixture is fluffy, bubbly and light
Then add the bananas, miso and vanilla then mix for another minute
Incorporate the sifted flour and baking powder into your wet mixture, slowly folding it in
Make sure your butter has had time to cool down, before slowly folding into the batter
Grease a 20cm baking tin, then pour the batter in. Flatten the top then place the bananas inside up. Bake for 35 minutes to 40 minutes until golden
Miso Caramel
Heat the sugar, cream and butter into a medium sauce pan, making sure to stir the mixture regularly
Bring to a boil and cook for 2 to 3 minutes until the mixture has thicken
Take off the heat, then add the miso and stir
Serve your banana pudding with custard and lots of miso caramel