• www.bbc.co.uk
  • For the miso ice cream
  • 100ml/3½fl oz full-fat milk
  • 200ml/7fl oz double cream
  • 1 scant tsp white miso paste
  • 2 free-range egg yolks
  • 100g/3½oz light brown sugar
  • For the toffee sauce
  • 60g/2¼oz unsalted butter
  • 35g/1¼oz golden caster sugar
  • 20g/¾oz dark muscovado sugar
  • 70ml/2¼fl oz double cream
  • For the sticky toffee pudding
  • 90g/3oz medjool dates, stones removed, flesh roughly chopped
  • ½ tsp bicarbonate of soda
  • 150ml/5fl oz boiling water
  • 25g/1oz unsalted butter, softened
  • 40g/1½oz golden caster sugar
  • 40g/1½oz dark muscovado sugar
  • 1 free-range egg, beaten
  • 90g/3oz flour
  • ½ tsp baking powder
  • For the clove sticks
  • 1 litre/1¾ pints vegetable oil, for deep fat frying
  • 30g/1¼oz very fine dried spaghetti
  • 3 tbsp icing sugar
  • ½ tsp ground cloves
  • 1 tsp kinako powder, to serve (optional)
  • Preparation
  • Get full recipe directions at www.bbc.co.uk

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