Step 1
Preheat the oven to 180 degrees.

Step 2
Grease a 1L oven dish.

Step 3
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.

Step 4
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.

Step 5
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.

Chocolate, Miso and Sesame Pudding

Chocolate, Miso and Sesame Pudding

The traditional chocolate inspired pudding now complemented with Miso.

3

Serves: 3

40
MINS

Bake Time: 40 mins

SUITABLE FOR FREEZING
FOR GROWN UPS TO BAKE ONLY

INGREDIENTS

25g1 oz Trex
75g3 oz Flour
60ml3 Fl oz Milk
80g3 oz Sugar
11 Egg
1⁄2 tsp1/2 Baking powder
50g2 oz Cocoa powder
80g3 oz Dark brown sugar
25g1 oz Sesame seeds
35g1.5 oz Miso paste (yellow or red)
250ml8.5 Fl oz Boiling water
Serve with crème fraiche and strawberries or blueberries to garnish

METHOD

Step 1
Preheat the oven to 180 degrees.

Step 2
Grease a 1L oven dish.

Step 3
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.

Step 4
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.

Step 5
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.

BAKE MODE