We have updated the caramel sauce of this classic sticky date pudding dessert to include a touch of miso, which gives it an even more luscious taste. You could add a pinch of salt instead, if you prefer.
1.Preheat oven to 180C/160C fan. Grease a 20cm round cake pan; line base and side with baking paper.
2.Place dates, 1¼ cups (310ml) boiling water and bicarb in the bowl of a food processor; top with the lid, stand for 5 minutes.
3.Add sugar and butter to date mixture; pulse for 5 seconds or until dates are coarsely chopped. Add eggs, then flour; pulse mixture for 10 seconds or until ingredients are combined. Scrape any unmixed flour down the side into mixture with a rubber spatula; pulse again to combine ingredients. Pour mixture into pan.
4.Bake pudding for 55 minutes or until a skewer inserted into the centre comes out clean. Leave pudding in pan for 5 minutes before transferring, top-side up, to a plate.
5.Meanwhile, make caramel sauce: Place ingredients in a medium saucepan over medium-high heat; simmer, whisking occasionally, for 8 minutes or until thickened slightly.