Miso Caramel Apple Pudding

Cook Time 1 hour

Servings 4

Ingredients

80g unsalted butter

40g caster sugar

20g brown sugar

2 tsp white miso

1kg granny smith apples (about 6) peeled, cored and cut into eighths

Juice of ½ lemon

Pure cream or vanilla ice cream, to serve

Vanilla Sponge

100g unsalted butter softened

80g caster sugar

50g brown sugar

1 vanilla pod, split and seeds scraped

2 eggs

150g full-fat sour cream

150g (1 cup) self-raising flour

Method

Preheat the oven to 180°C. Melt the butter in a large frying pan over medium heat. Add both the sugars, miso and apple, and stir to coat. Cook for 12 - 14 minutes, until the apple starts to soften. Add the lemon juice and stir to combine, then transfer to a 28 cm round baking dish.

Make the vanilla sponge by creaming the butter, sugars and vanilla seeds in a bowl until very pale and fluffy. This is best done in the bowl of a stand mixer fitted with the paddle attachment, but you can also use a hand mixer. 

Add the eggs, one at a time, beating well between each addition. Add the sour cream and mix again until combined. Add the flour and mix until just combined.

Spoon the batter over the apple and smooth out the top, transfer to the oven and bake for 25 - 30 minutes, until the top of the sponge bounces back when pressed. 

Serve the pudding warm with plenty of cream or ice cream.