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

Traditional puddings

Everyone knows my love for traditional bakes, proper? I simply need all of the retro and iconic bakes that you simply develop up devouring each single day, and sticky toffee pudding is 100% one in all them. If I might solely bake traditional bakes eternally, I wouldn’t be mad about it. 

A Victoria sponge, jammie dodgers, marble cake, and even bread and butter pudding, I’d put all of them beneath the traditional umbrella and I like all of them. Nevertheless, as a lot as I like all of those classics, everyone knows I reside 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 fully and completely adore it nonetheless (it’s my favorite pudding, ever) so in order for you a traditional one, I’d go test that recipe out as a substitute. 

Biscoff

Biscoff is by far the most well-liked 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 feel 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 clean or crunchy… I adore it. I’m, nevertheless, sorry for those who don’t… you may’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 piece of my common sticky toffee pudding and it was completely devine, so this made me assume, 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 folks 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 may replicate effectively with out. 

Typically, folks don’t like consuming lumps of dates, and I get that, so the truth that they’re blended removes this drawback. And likewise, for those who do like dates, you will get to take pleasure in a scrumptious pudding stuffed with them. Truthfully, belief the method. I typically use medjool dates as they’re my favourites, however actually any will do – simply be certain they’re destoned. 

Making the pudding

When making this pudding, it’s actually fairly simple. I begin by soaking my dates after which mixing them till clean. You combine the opposite components 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 favor 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 mushy sugar to go well with the biscoff theme 
• Eggs – medium eggs as all the time
• Flour – self elevating flour as you desire 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 go well with the biscoff theme 
• Spices – A bit of sprinkle of cinnamon compliments the spices and flavour of biscoff 
• Milk – I all the time add some complete milk to skinny out my combination and make it excellent 
• Biscoff – I used the sleek unfold 

The sauce

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

• Butter – It’s vital 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 all the time simply pleasant 
• Cream – double cream is vital (or the fattiest liquid cream your space sells) 
• Biscoff – I used the sleek Biscoff unfold in order that the sauce was clean 

Suggestions & Tips 

• You possibly can prep the sponge forward of the time, after which make the sauce recent if you wish to get forward 
• The sauce can preserve for 3+ days within the fridge
• The pudding can even preserve within the fridge for 3+ days
• You possibly can reheat (greatest carried out with out the sauce)
• You possibly can freeze the pudding for 3+ months 
• The sunshine brown sugar will be change for darkish brown
• The golden syrup will be change 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 mushy 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 complete milk
• 200 g biscoff unfold (melted)

Sauce

• 75 g unsalted butter
• 75 g mild brown mushy 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 clean (preserve 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 clean

• Pour into the baking dish and unfold

• Bake 30-35 minutes

• While it’s baking, mix all of sauce components 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 possibly can prep the sponge forward of the time, after which make the sauce recent if you wish to get forward 
• The sauce can preserve for 3+ days within the fridge
• The pudding can even preserve within the fridge for 3+ days
• You possibly can reheat (greatest carried out with out the sauce)
• You possibly can freeze the pudding for 3+ months 
• The sunshine brown sugar will be change for darkish brown
• The golden syrup will be change for black treacle 
• I used a medium sized baking dish for this pudding 

ENJOY!

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J x

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