Preheat oven to 185C. Lightly grease four 130g baking moulds with butter.

Sift the flour and matcha together, set aside.

Melt white chocolate and butter together in microwave or over a double-boiler.

Whisk eggs and sugar in a medium bowl then add the melted chocolate/butter mixture.

Add sifted flour and matcha powder.

Mix well and pour mixture into prepared baking moulds.

Bake in oven at 185C for nine minutes.

Let baked mix rest for two minutes before plating.

To make the miso caramel

In a saucepan over a medium heat, stir sugar in water until golden, and remove from heat. Add cream to mixture and stir. Allow to cool.

Once cooled, mix in the miso paste. (Note: this will make about 500ml of miso caramel sauce that you can use for multiple desserts.)

To serve

Plate with fresh fruit, miso caramel and waffle flakes.

Warm a shot of Cointreau (30ml) in a heat-proof stainless steel jug on the stovetop. Carefully light the Cointreau with a blowtorch or gas lighter and pour flaming alcohol over matcha lava bomb. Repeat for each dish.