Miso-caramel apple pudding

I wasn't exaggerating when I said I'd been really getting into puddings. In addition to the marmalade toast sponge pudding I posted last week, this miso-caramel apple one is the other I've been making a lot right now. I first made it as I was curious about the use of miso in dessert - something about that deep savoury taste infusing a sweet caramel intrigued. Plus it's a great showcase for apples while they're in season. This dessert comes together in two parts - the apples are softened on the stovetop in butter and sugar and miso, then poured into a baking dish and covered in a blanket of sour cream sponge. The whole thing is baked in the oven, then emerges burnished brown. The fruit below is still nicely toothsome - so not a soggy mess - contrasting nicely with the lightness of the sponge above. The miso manages to make this both comforting and sophisticated. And unbelievably more-ish. If you don't already have miso in your fridge, buying a jar would be a good investment as the two teaspoons required for this recipe will barely make a dent on your supply, which means you can make it again (and again).

Miso-caramel apple pudding

Adapted from a recipe by Julia Busuttil-Nishimura from her book Around The Table

Don't be tempted to use a teaspoon from your cutlery drawer when measuring your miso. A regular teaspoon holds far less than a measuring teaspoon used in cooking/baking. While the pudding would still be delicious with a more muted miso, it would be a shame not to get its full effect. If you only have regular teaspoons, maybe use heaped teaspoons or, if you have scales, know that a measuring teaspoon holds 5ml of liquid/5g dry contents (so use 10g if making the full recipe below).

80g unsalted butter

40g caster (superfine) sugar

20g brown sugar

2 teaspoons white miso

1kg apples (about 6), peeled, cored and cut in eighths

juice of 1/2 lemon

cream or vanilla ice-cream, to serve

Vanilla sponge

100g unsalted butter, softened

80g caster (superfine) sugar

50g brown sugar

1 teaspoon vanilla extract

2 eggs

150g full-fat sour cream

150g self-raising flour

Preheat oven to 180 deg C.

Melt butter in a large pan over medium heat. Once melted, add in the sugars, miso and apples, and stir to coat fruit. Cook for 12-14 minutes, or until apple starts to soften. Stir in lemon juice and pour into a baking dish.

For the vanilla sponge, cream butter, sugars and vanilla in a stand mixer til pale and fluffy. Add in eggs, one at a time, making sure the first is fully incorporated before adding the second. Add in the sour cream, mix to combine, then the flour (I fold it in by hand using a spatula).

Spoon batter over the apples and smooth the top. Bake for 25-30 minutes in the oven, til the sponge bounces back when pressed. 

Serve warm with cream or ice-cream.