Sticky toffee pudding with miso toffee sauce and whipped crème fraîche
Prep time: 50 minsTotal time: 
Sticky toffee pudding with miso toffee sauce and whipped crème fraîche
‘This recipe is very close to my heart. It’s a slightly elevated take on the classic sponge pudding with miso bringing a lovely saltiness.'
Prep time: 50 minsTotal time: 
Luke French
Chef Luke French opened Jöro in Sheffield in 2016, combining British ingredients with Nordic and Asian flavours and techniques. The restaurant moved to a new home at Oughtibridge Mill, in the north of the city, and was awarded a Michelin star in 2026. Today, Jöro’s tasting menus showcase Luke’s inventive approach to seasonal cooking.
Luke French
Chef Luke French opened Jöro in Sheffield in 2016, combining British ingredients with Nordic and Asian flavours and techniques. The restaurant moved to a new home at Oughtibridge Mill, in the north of the city, and was awarded a Michelin star in 2026. Today, Jöro’s tasting menus showcase Luke’s inventive approach to seasonal cooking.
Ingredients
- 85g chopped dates
- 60g maple syrup
- 40ml cloudy apple juice
- ¼ tsp bicarbonate of soda
- 35g unsalted butter, softened, plus extra to grease
- 75g golden caster sugar
- 1 medium egg
- 75g self-raising flour
- 150g crème fraîche
For the sauce
- 170g dark muscovado sugar
- 35g unsalted butter
- 15g golden syrup
- 1½ tsp apple cider vinegar
- pinch sea salt flakes, crushed
- 1 tsp red miso paste
- 100ml double cream
Step by step
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Put the dates, maple syrup and apple juice in a small pan. Bring to the boil, then remove from the heat and blend to a purée using a handheld stick blender. Stir in the bicarb until foamy and combined. Leave to cool.
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For the sauce, put the muscovado sugar and butter in a pan. Set over a medium heat and cook until melted and emulsified, stirring occasionally. Add the golden syrup, vinegar, sea salt flakes and red miso. Cook for a further 2 minutes. Whisk in the cream and bring to the boil, whisking continuously. Strain and set aside.
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Preheat the oven to 180°C, fan 160°C, gas 4 and butter 6 mini pudding moulds (180-200ml). Cream together the butter and caster sugar using an electric hand whisk. Beat in the egg. Beat in the self-raising flour, then fold in the date purée until incorporated. Spoon into the prepared moulds – the mixture will only come about one third of the way up the sides but will rise up in the oven. Transfer to a baking tray and bake for 30 minutes or until a skewer inserted into the centre comes out clean.
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Meanwhile, gently reheat the toffee sauce in a pan. Place the crème fraîche in a bowl and whisk until it thickens and aerates (it will loosen at first but continue to whisk).
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Cool the puddings for 5 minutes, then ease around the sides with a palette knife and turn out onto serving plates. Pour over the hot toffee sauce and serve with a dollop of the whipped crème fraîche.
