Sticky date pudding with miso butterscotch
With moist date sponge, caramelised apple, and silky miso butterscotch sauce, this indulgent dessert is a guaranteed winner. Recipe and image from Baking and the Meaning of Life by Helen Goh (£26, Murdoch Books) murdochbooks.co.uk Photography: © Laura Edwards 2025
Prep: 25 mins
Cook: 45 mins
Total: 1 hr 10 mins
Serves: 6-8
Ingredients
- 3 Pink Lady apples
- 250g Soft light brown sugar
- 45ml Apple cider vinegar
- Fine sea salt
- 120g Vegan butter (at room temperature, plus extra for greasing)
- 200g Pitted dates (roughly chopped)
- 1 tsp Bicarbonate of soda
- 200g Plain flour
- 1¾ tsp Baking powder
- 500ml Plant-based whippable cream
- 1½ tbsp Date molasses
- 50g White miso
- Vegan ice cream (to serve)
Method
Step 1
Peel, core and cut the apples into 1.5cm dice. Combine 35g of brown sugar, the vinegar and pinch of salt in a medium bowl and stir until the sugar dissolves. Add the apples, toss to coat and set aside for 10 minutes. Then, heat 20g of butter in a frying pan over medium-high heat. Cook the apples for about 5 minutes, until most of the liquid has evaporated and the apples are lightly caramelised. Set aside.
Step 2
For the sponge pudding, preheat the oven to 185ºC/165ºC fan/gas mark 4. Grease the bottom and sides of an ovenproof dish about 28cm long. Combine the dates and 350ml water in a medium saucepan and bring to a simmer, then cook for 3-4 minutes, until the dates are soft. Remove from the heat and stir in the bicarbonate of soda, then set aside to cool slightly.
Step 3
Meanwhile, using an electric mixer, beat the remaining 100g of butter and 130g of brown sugar together until light and fluffy. Beat in the date mixture until combined, then sift in the flour and baking powder. Fold until just combined, then fold in the apples. Pour into the dish and bake for about 35 minutes, until a skewer inserted in the centre comes out clean.
Step 4
For the miso sauce, put the plant-based whippable cream, the remaining 85g of soft light brown sugar, the date molasses, and the white miso in a medium saucepan over medium heat. Whisk occasionally until combined, then simmer until the colour deepens slightly – around 10-15 minutes. Remove from the heat and set aside.
Step 5
Prick the sponge all over with a cake skewer, then pour half the sauce over the top. Leave to soak for 10 minutes. Serve the pudding warm with vegan ice cream and the remaining sauce.
