Sticky red bean pudding

Ingredients

• 125 g unsalted butter, at room temperature
• 100 g (½ cup) soft brown sugar
• 4 eggs, at room temperature
• 250 ml (1 cup) milk
• 250 g (1 cup) sweetened red bean paste, plus extra to serve
• 1 tsp vanilla extract
• 270 g self-raising flour
• 1 tsp baking powder

Matcha cream

• 2 tsp matcha powder
• 1 tbsp icing sugar
• 300 ml thickened cream

Toffee sauce

• 220 g (1 cup) soft brown sugar
• 300 ml thickened cream
• 60 g butter
• ½ tsp flaked sea salt

Instructions

1. Preheat a fan forced oven to 170˚C. Grease and line the base of a 20 cm square cake tin with baking paper.
2. Place the butter and sugar in the bowl of an electric stand mixer fitted with the paddle attachment. Beat for 5 minutes or until light and fluffy. Add the eggs one at a time, beating well between each addition.
3. Add the milk, red bean paste and vanilla and mix well. Sift in the flour and baking powder and fold in until just combined.
4. Pour the batter into the lined tin and bake for 35 minutes or until a skewer withdraws clean.
5. Meanwhile, for the matcha cream, whisk the ingredients together in a large bowl until soft peaks form. Refrigerate until ready to serve.
6. For the toffee sauce, place all the ingredients in a small saucepan and bring to a simmer over medium heat.
7. Pierce the warm cake all over with a skewer and pour a little of the sauce over the pudding so that it soaks in.
8. Serve squares of the pudding with the matcha cream and a scoop of red bean paste.

Photography by Adam Liaw.

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