Name: Sticky Date Pudding with Miso Butterscotch
Total time: 80 min
Yield: 6 servings
Ingredients: 300 g Pitted dates, roughly chopped; 1 tsp Bicarb Soda; 250 ml Boiling water; 90 g Unsalted Butter, melted and cooled slightly; 110 g Brown Sugar, packed; 2 large Eggs, room temperature; ½ tsp Vanilla Extract; 180 g Plain Flour; 1 tsp Baking Powder; ¼ tsp Salt; 180 g Brown Sugar, packed; 300 ml Thickened Cream; 60 g Unsalted Butter; 2 tbsp White miso paste, shiro, about 35 g; ½ tsp Vanilla Extract; 500 ml Vanilla ice cream, or cold pouring cream; ¼ tsp Flaky sea salt, to finish

Sticky Date Pudding with Miso Butterscotch | Saturday Cookoff