Sticky Toffee Biscoff Pudding

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Sticky Toffee Biscoff Pudding

Course Dessert

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.

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