The traditional chocolate inspired pudding now complemented with Miso.
Chocolate, Miso and Sesame Pudding
3
40
MINS
MINS
Metric
Imperial
INGREDIENTS
| 25g | Trex |
| 75g | Flour |
| 60ml | Milk |
| 80g | Sugar |
| 1 | Egg |
| 1⁄2 tsp | Baking powder |
| 50g | Cocoa powder |
| 80g | Dark brown sugar |
| 25g | Sesame seeds |
| 35g | Miso paste (yellow or red) |
| 250ml | Boiling water |
| Serve with crème fraiche and strawberries or blueberries to garnish |
Method
Preheat the oven to 180 degrees.
Grease a 1L oven dish.
Mix the flour, baking soda and half of the cocoa powder in a medium bowl, making a well in the centre. Whisk the milk, Trex and egg together in a large jug. Slowly pour the egg mixture into the flour mixture and stir until fully mixed. Pour into the greased oven dish and smooth.
Mix the sesame seeds, remaining cocoa powder and brown sugar together. In a separate bowl, pour the boiling water on to the miso paste and mix until smooth. Spoon both on to the pudding.
Bake in the oven for 40 minutes at 180C. Once baked, leave to cool before serving with a spoonful of crème fraiche. Add strawberries and blueberries to garnish.
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