Biscoff Sticky Toffee Pudding – Jane’s Patisserie

An indulgent and scrumptious dessert with a twist on a traditional with my Biscoff sticky toffee pudding – heavenly!

Say hey to my new favorite dessert on my weblog – the biscoff sticky toffee pudding… what extra might you need?!

Basic puddings

Everyone knows my love for traditional bakes, proper? I simply need all of the retro and iconic bakes that you just develop up devouring each single day, and sticky toffee pudding is 100% certainly one of them. If I might solely bake traditional bakes without end, I wouldn’t be mad about it. 

A Victoria sponge, jammie dodgers, marble cake, and even bread and butter pudding, I might put all of them below the traditional umbrella and I am keen on all of them. Nonetheless, as a lot as I am keen on all of those classics, everyone knows I stay a twist on a traditional as effectively…. and that’s the place this magnificence is available in; biscoff sticky toffee pudding. 

I’ve posted my traditional sticky toffee pudding earlier than, and I utterly and totally adore it nonetheless (it’s my favorite pudding, ever) so if you would like a traditional one, I’d go test that recipe out as a substitute. 

Biscoff

Biscoff is by far the preferred flavour on my weblog, with my most seen recipe ever being my biscoff cheesecake. I’ve posted numerous biscoff recipes in addition to my stuffed nyc cookies, my biscoff drip cake, my white chocolate biscoff swirl cheesecake and my biscoff rolls to call a couple of… however I’ll genuinely say that I believe this biscoff sticky toffee pudding is now in my prime 3. 

I simply adore the marginally candy however spicy and caramelised flavour of biscoff in any baked kind. No-bake desserts, baked into stuff, the biscuits themselves, the unfold easy or crunchy… I like it. I’m, nonetheless, sorry if you happen to don’t… you possibly can’t keep away from it on this weblog haha. 

Some time in the past I had a small quantity of biscoff unfold left in a jar that I couldn’t actually do a lot with apart from eat with a spoon, so I made a decision to soften it down and pour it over a bit of my common sticky toffee pudding and it was totally devine, so this made me suppose, why not make it a correct factor?!

Dates

When making a sticky toffee pudding, you actually actually actually ought to use the dates. I do know, some individuals don’t like them, however they’re purposely blended on this recipe to get the very best of each worlds on this recipe. The dates carry a lovely flavour to the sticky toffee pudding that I don’t consider you possibly can replicate effectively with out. 

Usually, individuals don’t like consuming lumps of dates, and I get that, so the truth that they’re blended removes this drawback. And likewise, if you happen to do like dates, you will get to get pleasure from a scrumptious pudding stuffed with them. Truthfully, belief the method. I typically use medjool dates as they’re my favourites, however truthfully any will do – simply ensure they’re destoned. 

Making the pudding

When making this pudding, it’s actually fairly straightforward. I begin by soaking my dates after which mixing them till easy. You combine the opposite elements collectively in just a few goes and all of it mixes very well and simply. Pour right into a dish and bake 

• Dates – as talked about, I want medjool dates however any work
• Butter – you should use baking unfold or precise butter for the sponge of this pudding
• Sugar – I used mild brown gentle sugar to swimsuit the biscoff theme 
• Eggs – medium eggs as at all times
• Flour – self elevating flour as you need a lighter texture 
• Elevating brokers – I add bicarb, and a little bit baking powder to this pudding 
• Syrup – I used golden syrup, once more to swimsuit the biscoff theme 
• Spices – Slightly sprinkle of cinnamon compliments the spices and flavour of biscoff 
• Milk – I at all times add some entire milk to skinny out my combination and make it good 
• Biscoff – I used the graceful unfold 

The sauce

The sauce is so easy, and that’s why I totally adore it. It additionally does simply style unbelievable, however I believe that goes with out saying while you hear biscoff and sticky toffee collectively?!

• Butter – It’s necessary to make use of a block butter right here and never a baking unfold or margarine to forestall any splitting of the sauce
• Sugar – I exploit mild brown sugar the identical because the pudding itself 
• Syrup – once more, I exploit golden syrup so the identical because the pudding 
• Vanilla – a little bit little bit of vanilla is at all times simply pleasant 
• Cream – double cream is necessary (or the fattiest liquid cream your space sells) 
• Biscoff – I used the graceful Biscoff unfold in order that the sauce was easy 

Ideas & Methods 

• You’ll be able to prep the sponge forward of the time, after which make the sauce recent if you wish to get forward 
• The sauce can maintain for 3+ days within the fridge
• The pudding may maintain within the fridge for 3+ days
• You’ll be able to reheat (finest accomplished with out the sauce)
• You’ll be able to freeze the pudding for 3+ months 
• The sunshine brown sugar could be swap for darkish brown
• The golden syrup could be swap for black treacle 
• I used a medium sized baking dish for this pudding 

Pudding

• 175 g dates (stones eliminated, finely chopped)
• 175 ml boiling water
• 75 g unsalted butter/baking unfold
• 175 g mild brown gentle sugar
• 3 medium eggs
• 250 g self elevating flour
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 75 g golden syrup
• 1 tsp floor cinnamon
• 125 ml entire milk
• 200 g biscoff unfold (melted)

Sauce

• 75 g unsalted butter
• 75 g mild brown gentle sugar
• 2 tbsp golden syrup
• 1 tsp vanilla extract
• 150 ml double cream
• 150 g biscoff unfold (melted)

• Preheat the oven to 160ºc fan and seize a medium sized baking dish

• Soak the chopped dates in boiling water for 20 minutes and mix till easy (maintain the water within the combine)

• Beat the butter, and sugar collectively in a brand new bowl

• Add the eggs, flour, baking powder, bicarb and golden syrup and cinnamon

• Combine within the blended date combine, milk and melted biscoff unfold and stir till easy

• Pour into the baking dish and unfold

• Bake 30-35 minutes

• While it’s baking, mix all of sauce elements into pan and dissolve and boil 1 minute

• Pour over the baked pudding and serve with ice cream and a sprinkle of biscoff crumbs 

• You’ll be able to prep the sponge forward of the time, after which make the sauce recent if you wish to get forward 
• The sauce can maintain for 3+ days within the fridge
• The pudding may maintain within the fridge for 3+ days
• You’ll be able to reheat (finest accomplished with out the sauce)
• You’ll be able to freeze the pudding for 3+ months 
• The sunshine brown sugar could be swap for darkish brown
• The golden syrup could be swap for black treacle 
• I used a medium sized baking dish for this pudding 

ENJOY!

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J x

© Jane’s Patisserie. All photos & content material are copyright protected. Don’t use my photos with out prior permission. If you wish to republish this recipe, please re-write the recipe in your individual phrases and credit score me, or hyperlink again to this publish for the recipe.