Biscoff Sticky Toffee Pudding!
An indulgent and delicious dessert with a twist on a classic with my Biscoff sticky toffee pudding - heavenly!
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Servings: 8 portions
Ingredients
Pudding
- 175 g dates (stones removed, finely chopped)
- 175 ml boiling water
- 75 g unsalted butter/baking spread
- 175 g light brown soft sugar
- 3 medium eggs
- 250 g self raising flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 75 g golden syrup
- 1 tsp ground cinnamon
- 125 ml whole milk
- 200 g biscoff spread (melted)
Sauce
- 75 g unsalted butter
- 75 g light brown soft sugar
- 2 tbsp golden syrup
- 1 tsp vanilla extract
- 150 ml double cream
- 150 g biscoff spread (melted)
Instructions
- Preheat the oven to 160ºc fan and grab a medium sized baking dish
- Soak the chopped dates in boiling water for 20 minutes and blend until smooth (keep the water in the mix)
- Beat the butter, and sugar together in a new bowl
- Add the eggs, flour, baking powder, bicarb and golden syrup and cinnamon
- Mix in the blended date mix, milk and melted biscoff spread and stir until smooth
- Pour into the baking dish and spread
- Bake 30-35 minutes
- Whilst it’s baking, combine all of sauce ingredients into pan and dissolve and boil 1 minute
- Pour over the baked pudding and serve with ice cream and a sprinkle of biscoff crumbs
Notes
- You can prep the sponge ahead of the time, and then make the sauce fresh if you want to get ahead
- The sauce can keep for 3+ days in the fridge
- The pudding can also keep in the fridge for 3+ days
- You can reheat (best done without the sauce)
- You can freeze the pudding for 3+ months
- The light brown sugar can be switch for dark brown
- The golden syrup can be switch for black treacle
- I used a medium sized baking dish for this pudding