28/08/2025
Biscoff Sticky Toffee Pudding
A decadent dessert combining the rich flavors of sticky toffee pudding with the spiced sweetness of Biscoff cookies and spread.
Ingredients
1 cup Biscoff cookies, crushed (for topping)
1/2 cup Biscoff spread (for drizzle)
1 1/4 cups chopped dates
- 1 cup boiling water
1 teaspoon baking soda
1/2 cup unsalted butter, softened
3/4 cup brown sugar
2 large eggs
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
For the Toffee Sauce:
1/2 cup unsalted butter
3/4 cup brown sugar
1/2 cup heavy cream
1/2 teaspoon vanilla extract
Instructions
1. Preheat the oven to 350°F (175°C) and grease an 8x8-inch baking dish.
2. In a bowl, combine the dates and boiling water. Stir in the baking soda and let it sit for 10 minutes. Blend the mixture into a smooth paste or leave it chunky if preferred.
3. In a large bowl, cream the butter and brown sugar until fluffy. Beat in the eggs one at a time.
4. Sift together the flour, baking powder, and salt, then gradually fold them into the wet mixture. Add the date mixture and stir until well combined.
5. Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
6. While the pudding bakes, prepare the toffee sauce by melting butter in a saucepan. Stir in brown sugar and cream, then simmer for 3-4 minutes. Remove from heat and add vanilla extract.
7. Once the pudding is baked, poke small holes on top and pour half of the warm toffee sauce over it. Let it soak for 10 minutes.
8. Spread the Biscoff spread over the top, sprinkle with crushed Biscoff cookies, and drizzle the remaining toffee sauce.
Enjoy this warm and indulgent dessert with a scoop of vanilla ice cream!
