Sticky toffee pudding with miso caramel sauce and clotted cream

Recipe book author and TV chef James Martin offers a twist on an English baking classic with a sticky toffee pudding with miso caramel and clotted cream. London (PA Media/dpa) – “There are loads of variations of sticky toffee pudding, and I love to put my own spin on it,” says British TV chef James Martin. “Miso is a brilliant savoury ingredient and when added to caramel it’s amazing, but it has to be high-quality miso!” Sticky toffee pudding with miso caramel sauce and clotted cream Ingredients: (Serves 6) 290ml boiling water 200g stoned dates 50g butter, softened, plus extra for greasing 175g Demerara sugar 1 tbsp golden syrup 2 eggs, beaten 2 tbsps black treacle 200g sifted plain flour 1 tsp vanilla bean paste 1 tsp bicarbonate of soda For the miso caramel sauce: 200ml double cream 100g