"Adam James, the Jesus of fermentation, is based here in Hobart," says Alistair Wise of Hobart's Sweet Envy. "His love of the crock is infectious, and drove me to put red miso in here, which adds salty umami."
- 125 ml (½ cup) milk
- 60 gm butter, diced, plus extra for greasing
- 165 gm (¾ cup) caster sugar
- 150 gm (1 cup) plain flour, sifted
- 5 gm baking powder
- 100 gm (1 cup) Dutch-process cocoa, sifted
- 160 gm brown sugar
- 50 gm (⅓ cup) sesame seeds
- 60 gm red miso paste
- Crème fraîche, to serve
- 1Preheat oven to 180°C and grease a 1.5-litre ovenproof dish or 4 x 375ml ovenproof dishes. Heat milk and butter in a saucepan over medium heat until butter melts. Remove from heat and whisk in caster sugar, flour, baking powder and half the cocoa. Spread into dish.
- 2Combine brown sugar, sesame seeds and remaining cocoa in a bowl and scatter over the top. Place miso in a heatproof bowl, pour in 500ml boiling water, stir to dissolve, then carefully pour into dish. Bake until a crust forms but sauce is still visible underneath (about 40 minutes for large dish; 20 minutes for small dishes). Rest for 5 minutes, then top with a dollop of crème fraîche to serve.