Sichuan & ginger sticky toffee pudding with no-churn miso ice cream

Method

• step 1

  Start by making the ice cream. Pour the condensed milk into a bowl along with the miso and whisk until combined. Small lumps of miso is fine, it’ll be a bit like chunks of salt in salted desserts. Pour in the cream and whisk, using an electric whisk, until soft peaks form. This can be done in a stand mixer too. Spoon into a 900ml container and cover, then freeze for at least 6-8 hrs, or until firm.

• step 2

  Heat the oven to 180C/160C fan/gas 4. Butter a 20cm square baking dish. Tip the dates into a heatproof bowl with the bicarb and pour over 200ml boiling water. Set aside to soak for 30 mins. Tip into a food processor and blitz until finely chopped, or mash well using a potato masher.

• step 3

  Pound or grind the Sichuan peppercorns using a pestle and mortar or a spice grinder to a fine powder. Using an electric whisk, beat together the butter and sugar until light and fluffy, then add the ginger and half the ground peppercorns. Beat again, then crack the eggs in one at a time, beating well between each addition. Beat in the treacle, then sprinkle over the flour and baking powder and fold in until no streaks remain. Fold in the dates, then spoon into the prepared baking dish. Bake for 40-45 mins until a skewer inserted into the centre comes out clean.

• step 4

  Meanwhile, to make the sauce, put the butter, sugar, treacle, ginger and the remaining ground peppercorns to a saucepan. Set the pan over a medium heat, stirring well for approx. 3-4 mins, until everything is melted and combined. Remove from the heat and stir in the cream.

• step 5

  To serve, pour the toffee sauce over the sticky toffee pudding and serve with a dollop of ice cream.