Description
A rich and indulgent dessert that combines the flavors of Biscoff cookies with a classic sticky toffee pudding, served with a luscious toffee sauce.
Ingredients
Scale
- 1 cup Biscoff cookies, crushed
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup Biscoff spread (smooth or crunchy)
- ½ cup whole milk
- ¾ cup boiling water
- ½ cup unsalted butter (for toffee sauce)
- ¾ cup brown sugar (for toffee sauce)
- 1 cup heavy cream (for toffee sauce)
- 1 tsp vanilla extract (for toffee sauce)
- Pinch of salt (for toffee sauce)
Instructions
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- In a bowl, combine the crushed Biscoff cookies, flour, baking powder, baking soda, salt, and ground cinnamon.
- In another bowl, cream together the softened butter and brown sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract and Biscoff spread.
- Gradually mix in the dry ingredients alternately with the milk, then stir in the boiling water until smooth.
- Pour the batter into the prepared baking dish and bake for 30-35 minutes or until a toothpick comes out clean.
- While the pudding is baking, prepare the toffee sauce by melting the butter in a saucepan over medium heat.
- Add the brown sugar, heavy cream, vanilla extract, and salt, and cook while stirring until the sugar has dissolved and the sauce is smooth.
- Once the pudding is done, allow it to cool slightly before serving with warm toffee sauce drizzled over the top.
Notes
- For best results, use room temperature ingredients.
- Can be prepared ahead of time and reheated before serving.
- For a more intense flavor, let the toffee sauce simmer a little longer.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 piece
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg