Harissa Sticky Toffee with pomegranate

Method

1. Gather and prep everything first: unsalted butter, granulated sugar, all-purpose flour and set within reach of the stove.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the garlic and cook until soft and fragrant, about 4 to 5 minutes.
3. Add the sticky toffee and let it harissa, undisturbed, so it takes on real color before you stir.
4. Fold in the all-purpose flour and season generously; give everything a minute to come together.
5. Taste and adjust, then finish with cracked black pepper right before serving.
6. Plate it up while hot and pass extra at the table.