{"id":31101,"date":"2024-06-30T08:00:28","date_gmt":"2024-06-30T07:00:28","guid":{"rendered":"https:\/\/www.janespatisserie.com\/?p=31101"},"modified":"2024-06-30T15:37:53","modified_gmt":"2024-06-30T14:37:53","slug":"biscoff-sticky-toffee-pudding","status":"publish","type":"post","link":"https:\/\/www.janespatisserie.com\/2024\/06\/30\/biscoff-sticky-toffee-pudding\/","title":{"rendered":"Biscoff Sticky Toffee Pudding"},"content":{"rendered":"

An indulgent and delicious dessert with a twist on a classic with my Biscoff sticky toffee pudding – heavenly!<\/h2>\n

Say hello to my new favourite dessert on my blog – the biscoff sticky toffee pudding… what more could you want?!<\/p>\n

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Classic puddings<\/h3>\n

We all know my love for classic bakes, right? I just want all the retro and iconic bakes that you grow up devouring every single day, and sticky toffee pudding is 100% one of them. If I could only bake classic bakes forever, I wouldn’t be mad about it. <\/p>\n

A Victoria sponge<\/a>, jammie dodgers<\/a>, marble cake<\/a>, or even bread and butter pudding<\/a>, I would put them all under the classic umbrella and I adore them all. However, as much as I adore all of these classics, we all know I live a twist on a classic as well…. and that is where this beauty comes in; biscoff sticky toffee pudding.<\/em> <\/p>\n

I have posted my classic sticky toffee pudding<\/a> before, and I completely and utterly adore it still (it’s my favourite pudding, ever) so if you want a classic one, I’d go check that recipe out instead. <\/p>\n

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Biscoff<\/h3>\n

Biscoff is by far the most popular flavour on my blog, with my most viewed recipe ever being my biscoff cheesecake. I have posted countless biscoff recipes as well as my stuffed nyc cookies<\/a>, my biscoff drip cake<\/a>, my white chocolate biscoff swirl cheesecake<\/a> and my biscoff rolls to name a few… but I will genuinely say that I think this biscoff sticky toffee pudding is now in my top 3. <\/p>\n

I just adore the slightly sweet but spicy and caramelised flavour of biscoff in any baked form. No-bake desserts, baked into stuff, the biscuits themselves, the spread smooth or crunchy… I love it. I am, however, sorry if you don’t… you can’t avoid it on this blog haha. <\/p>\n

A while ago I had a small amount of biscoff spread left in a jar that I couldn’t really do much with other than eat with a spoon, so I decided to melt it down and pour it over a chunk of my regular sticky toffee pudding and it was utterly devine, so this made me think, why not make it a proper thing?!<\/p>\n

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Dates<\/h3>\n

When making a sticky toffee pudding, you really really really<\/strong><\/em> should use the dates. I know, some people don’t like them, but they are purposely blended in this recipe to get the best of both worlds in this recipe. The dates bring a beautiful flavour to the sticky toffee pudding that I don’t believe you can replicate well without. <\/p>\n

Often, people don’t like eating lumps of dates, and I get that, so the fact that they are blended removes this problem. And also, if you do like dates, you can get to enjoy a delicious pudding full of them. Honestly, trust the process. I often use medjool dates as they’re my favourites, but honestly any will do – just make sure they are destoned. <\/p>\n

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Making the pudding<\/h3>\n

When making this pudding, it’s really quite easy. I start by soaking my dates and then blending them until smooth. You mix the other ingredients together in only a few goes and it all mixes really well and easily. Pour into a dish and bake <\/p>\n

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  • Dates – as mentioned, I prefer medjool dates but any work<\/li>\n
  • Butter – you can use baking spread or actual butter for the sponge of this pudding<\/li>\n
  • Sugar – I used light brown soft sugar to suit the biscoff theme <\/li>\n
  • Eggs – medium eggs as always<\/li>\n
  • Flour – self raising flour as you want a lighter texture <\/li>\n
  • Raising agents – I add bicarb, and a little baking powder to this pudding <\/li>\n
  • Syrup – I used golden syrup, again to suit the biscoff theme <\/li>\n
  • Spices – A little sprinkle of cinnamon compliments the spices and flavour of biscoff <\/li>\n
  • Milk – I always add some whole milk to thin out my mixture and make it perfect <\/li>\n
  • Biscoff – I used the smooth spread <\/li>\n<\/ul>\n

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    The sauce<\/h3>\n

    The sauce is so simple, and that’s why I utterly adore it. It also does just taste incredible, but I think that goes without saying when you hear biscoff and sticky toffee together?!<\/p>\n

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    • Butter – It’s important to use a block butter here and not a baking spread or margarine to prevent any splitting of the sauce<\/li>\n
    • Sugar – I use light brown sugar the same as the pudding itself <\/li>\n
    • Syrup – again, I use golden syrup so the same as the pudding <\/li>\n
    • Vanilla – a little bit of vanilla is always just delightful <\/li>\n
    • Cream – double cream is important (or the fattiest liquid cream your area sells) <\/li>\n
    • Biscoff – I used the smooth Biscoff spread so that the sauce was smooth <\/li>\n<\/ul>\n

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      Tips & Tricks <\/h3>\n
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      • You can prep the sponge ahead of the time, and then make the sauce fresh if you want to get ahead <\/li>\n
      • The sauce can keep for 3+ days in the fridge<\/li>\n
      • The pudding can also keep in the fridge for 3+ days<\/li>\n
      • You can reheat (best done without the sauce)<\/li>\n
      • You can freeze the pudding for 3+ months <\/li>\n
      • The light brown sugar can be switch for dark brown<\/li>\n
      • The golden syrup can be switch for black treacle <\/li>\n
      • I used a medium sized baking dish for this pudding <\/li>\n<\/ul>\n

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        Biscoff Sticky Toffee Pudding!<\/h2>\n\t\t
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        An indulgent and delicious dessert with a twist on a classic with my Biscoff sticky toffee pudding - heavenly!<\/span><\/div>\n