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Biscoff Sticky Toffee Pudding
Ingredients
Pudding
- 175g dates (stones removed, finely chopped)
- 175ml boiling water
- 75g unsalted butter/baking spread
- 175g light brown soft sugar
- 3 medium eggs
- 250g self raising flour
- 1tsp baking powder
- 1tsp bicarbonate of soda
- 75g golden syrup
- 1tsp ground cinnamon
- 125ml whole milk
- 200g biscoff spread (melted)
Sauce
- 75g unsalted butter
- 75g light brown soft sugar
- 2tbsp golden syrup
- 1tsp vanilla extract
- 150ml double cream
- 150g biscoff spread (melted)
Equipment
Medium sized baking dish - 20 x 30cm
Method
Preheat the oven to 160°c fan and grab a medium sized baking dish
Soak the chopped dates in boiling water for 20 minutes and blend until smooth (keep the water in the mix)
Beat the butter, and sugar together in a new bowl
Add the eggs, flour, baking powder, bicarb and golden syrup and cinnamon
Mix in the blended date mix, milk and melted biscoff spread and stir until smooth
Pour into the baking dish and spread
Bake 30-35 minutes
Whilst it's baking, combine all of sauce ingredients into pan and dissolve and boil 1 minute
Pour over the baked pudding and serve with ice cream and a sprinkle of biscoff crumbs