Sticky toffee pudding with miso caramel sauce and clotted cream

Method

1. Preheat the oven to 180C/160ºC fan. Grease a 20 centimetre square, five centimetre-deep cake tin and line it with baking parchment.

2. Pour the boiling water over the dates in a bowl and leave to sit for five minutes, then blitz until smooth and pour back into the bowl.

3. In a separate bowl, beat together the butter and sugar until pale, then fold in the syrup, eggs, treacle, flour and vanilla until smooth and combined.

4. Stir the bicarbonate of soda into the blitzed dates, then mix into the pudding batter. Pour into the prepared tin and bake for 35 to 40 minutes until springy to the touch. Leave to cool slightly in the tin, then turn out onto a plate to serve.

5. Meanwhile, to make the toffee sauce, put all the ingredients into a pan and bring gently to the boil, stirring until blended, then take off the heat.

6. To serve, cut squares of the pudding, spoon over the toffee sauce and top each portion with a dollop of clotted cream.