You all loved my peanut butter, chocolate, carrot cake, and coffee sticky toffee puddings, so I had to create a Biscoff version! It has the gooey, moist texture of a sticky toffee pudding that you know and love, combined with the warm, creamy, caramelized Biscoff flavor. My recipe is egg-free and dairy-free, and the best part is it’s super simple to make.
We start by making a gooey date paste for that wonderful soft texture. With crunchy peanut butter and brown sugar, it has a rich, nutty caramel flavor. It’s paired with an indulgent toffee peanut sauce that soaks through the sponge, giving it that unbeatable gooey texture. Serve it with ice cream or custard for an irresistible dessert!
This dessert combines the gooey, moist texture of sticky toffee pudding with the warm, creamy caramelized Biscoff flavor. It’s egg-free, dairy-free, and super simple to make.
Sticky Toffee Biscoff Pudding (Egg-Free, Dairy-Free)
This Sticky Toffee Biscoff Pudding has the gooey moist texture of a sticky toffee pudding combined with the warm, creamy caramelized Biscoff flavor. It’s egg-free, dairy-free, and super simple to make.
Sticky Toffee Biscoff Pudding
Ingredients
Date Paste:
- 1 cup pitted dates chopped
- 1 cup boiling water
- 1 tsp baking soda
Pudding:
- 1 cup all-purpose flour
- ½ cup light brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup dairy-free yogurt
- ¼ cup melted coconut oil or vegetable oil
- 1 tsp vanilla extract
- ½ cup Biscoff spread
Toffee Sauce:
- 1 cup light brown sugar
- ½ cup dairy-free butter
- ½ cup canned coconut milk full-fat
- ½ cup Biscoff spread
- 1 tsp vanilla extract
Instructions
Prepare the Date Paste:
- Place the chopped dates in a bowl and cover with boiling water.
- Stir in the baking soda and let it sit for 10 minutes until the dates are soft.
- Puree the mixture into a smooth paste using a blender or food processor.
Prepare the Pudding:
- Preheat your oven to 350°F (175°C).
- Grease an 8-inch square baking dish or a similar-sized pan.
- In a large bowl, whisk together the flour, light brown sugar, baking powder, baking soda, and salt.
- In another bowl, mix the dairy-free yogurt, melted coconut oil, vanilla extract, Biscoff spread, and the date paste until smooth.
- Add the wet ingredients to the dry ingredients, mixing until just combined.
- Pour the batter into the prepared baking dish and spread it evenly.
Bake:
- Bake for 30-35 minutes, or until the top is set and a toothpick inserted into the center comes out clean.
- Allow the pudding to cool in the pan for 10 minutes.
Prepare the Toffee Sauce:
- While the pudding is baking, make the toffee sauce.
- In a saucepan, combine the light brown sugar, dairy-free butter, and coconut milk.
- Heat over medium heat, stirring constantly until the mixture comes to a boil.
- Reduce heat and simmer for 2-3 minutes, stirring occasionally until slightly thickened.
- Remove from heat and stir in the Biscoff spread and vanilla extract until smooth.
Serve:
- Pour the warm toffee sauce over the pudding, allowing it to soak through the sponge.
- Serve warm with ice cream or custard.
Notes
- Dates: Medjool dates work best for their natural sweetness and softness. If using another variety, ensure they are soft and pitted.
- Coconut Milk: Full-fat coconut milk gives the best texture and richness for the toffee sauce.
- Biscoff Spread: Adds a warm, caramelized flavor that complements the sticky toffee pudding perfectly.