Name: Chocolate self-saucing pudding with miso and sesame crunch
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Ingredients: 125 ml (½ cup) milk; 60 gm butter, diced, plus extra for greasing; 165 gm (¾ cup) caster sugar; 150 gm (1 cup) plain flour, sifted; 5 gm baking powder; 100 gm (1 cup) Dutch-process cocoa, sifted; 160 gm brown sugar; 50 gm (⅓ cup) sesame seeds; 60 gm red miso paste; Crème fraîche, to serve

Chocolate self-saucing pudding with miso and sesame crunch

The addition of red miso paste might sound odd in a dessert, but it adds a delicious, salty umami to this chocolate and sesame pudding.

Serves 6

Prep

20M

Cook

40M

Total

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“Adam James, the Jesus of fermentation, is based here in Hobart,” says Alistair Wise of Hobart’s Sweet Envy. “His love of the crock is infectious, and drove me to put red miso in here, which adds salty umami.”

Ingredients

125 ml (½ cup) milk

60 gm butter, diced, plus extra for greasing

165 gm (¾ cup) caster sugar

150 gm (1 cup) plain flour, sifted

5 gm baking powder

100 gm (1 cup) Dutch-process cocoa, sifted

160 gm brown sugar

50 gm (⅓ cup) sesame seeds

60 gm red miso paste

Crème fraîche, to serve

Method

1.Preheat oven to 180°C and grease a 1.5-litre ovenproof dish or 4 x 375ml ovenproof dishes. Heat milk and butter in a saucepan over medium heat until butter melts. Remove from heat and whisk in caster sugar, flour, baking powder and half the cocoa. Spread into dish.

2.Combine brown sugar, sesame seeds and remaining cocoa in a bowl and scatter over the top. Place miso in a heatproof bowl, pour in 500ml boiling water, stir to dissolve, then carefully pour into dish. Bake until a crust forms but sauce is still visible underneath (about 40 minutes for large dish; 20 minutes for small dishes). Rest for 5 minutes, then top with a dollop of crème fraîche to serve.

Alistair Wise

Teena Kearney-Wise

Recipe / styling by Lisa Featherby

Ingredients

Method

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