Miso caramel

Feb 24, 2024 | food.tools.bbc.co.uk | Alex Greene |Emily Angle |Samin Nosrat |Miso caramel

To make the cheesecake, preheat the oven to 185C/165C Fan/Gas 4½. Line the bottom of a 20cm/8in round cake tin with a circle of baking paper and line the sides with rectangular strips of baking paper, ensuring the tin is fully lined. Place the butter, cream cheese and half of the sugar in a saucepan over a low heat. Stir the ingredients together until they are melted and a smooth batter is formed. Remove the pan from the heat. Add 5 egg yolks to the pan.

Nov 18, 2023 | bbc.co.uk | Jennifer Joyce |Rachel Manley |Miso caramel |Ravneet Gill

Line a 20x30cm/8x12in baking tray with baking paper. Place a glass bowl over a small saucepan filled with 4cm/1½in gently simmering water, making sure the bottom of the bowl does not touch the water. Add the butter, milk and dark chocolates, and golden syrup. Stir every few minutes until melted. Remove from the heat and leave to cool for 5 minutes. Add the pecans, chocolate bars and biscuits to the chocolate mixture and stir to evenly combine.

Mar 8, 2023 | bbc.co.uk | Lesley Waters |Ching-He Huang |Nikki Lilly |Miso caramel

Place the chocolate, butter, eggs and sugar into a bowl and mix together well. Add the flour, baking powder, cherries and cherry juice and fold together until smooth. Grease two mugs with butter, then spoon the mixture into each until three-quarters full. Cover each with cling film, place in the microwave and cook on full power for 2 minutes. Remove the cling film and cook for a further 30 seconds, or until risen and cooked through.