Banana miso pudding with caramel
- Published: 15 Apr 21
- Updated: 18 Mar 24
This banana miso pudding is great for dessert served with miso caramel sauce, and leftovers are delicious for afternoon tea.
Or, perhaps this banoffee cheesecake recipe will hit the spot, either to spoil yourself after dinner, or as a sweet treat in the afternoon with coffee.
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Serves 9-12 -
Hands-on time 30 min, oven time 35-45 min
Nutrition
- Calories
- 479kcals
- Fat
- 27.7g (16.9g saturated)
- Protein
- 4.2g
- Carbohydrates
- 52.9g (38.3g sugars)
- Fibre
- 1.1g
- Salt
- 0.7g
delicious. tips
The cake will keep in an airtight container at room temperature for 3-4 days. Make the miso caramel up to a week in advance; chill until needed, then gently warm to make it pourable.
Saikyo miso, also sold as sweet rice miso, is the sweetest version of white miso. Buy it at Ocado or asiancookshop.co.uk. If you can’t find it, use any white miso (from Tesco and Waitrose) – you’ll need to use less as it’s saltier. If you prefer, leave out the miso altogether and add a pinch of salt.