Description
Decadent Vegan Sticky Toffee Biscoff Pudding for Cozy Nights. Experience the warm, indulgent flavors of this Vegan Sticky Toffee Biscoff Pudding, perfect for holiday gatherings.
Ingredients
Scale
- 1 ½ cups Dairy-free Milk (almond, soy, or oat milk recommended)
- 1 cup Pitted and Chopped Dates (essential for caramel flavor)
- 1 teaspoon Bicarbonate of Baking Soda
- ½ cup Smooth Biscoff Spread (add more for richer flavor)
- 1 cup Flour (use gluten-free flour for gluten-free version)
- ⅓ cup Oil (or applesauce for healthier option)
- ½ cup Brown or Coconut Sugar
- 1 teaspoon Baking Powder
- 1 teaspoon Cinnamon (or nutmeg as an alternative)
- ¼ teaspoon Salt (to enhance flavors)
- for greasing Vegan Butter or Oil
- 1 cup Dairy-free Milk (any plant-based milk works)
- to taste Sugar (adjust based on preference)
- 2 tablespoons Cornflour (cornstarch) (for thickening)
- ½ cup Smooth Biscoff Spread (for custard)
- 2 tablespoons Vegan Butter or Margarine (for custard)
- 1 teaspoon Vanilla Extract
- 1 cup Dairy-free Cream (coconut cream recommended)
- ½ cup Brown or Coconut Sugar (for sauce)
- 2 tablespoons Vegan Butter or Margarine (for sauce)
- Gold Lustre Powder (optional)
- Gold Leaf (optional)
- Biscoff Cookies (optional)
Instructions
- Prepare the Date Mixture: In a saucepan, combine the chopped dates, dairy-free milk, and bicarbonate of baking soda. Bring to a boil over medium heat for about 5 minutes, mashing the dates while stirring. Let cool.
- Preheat the Oven: Preheat your oven to 170°C (Gas Mark 3) and grease a 2-liter pudding mold.
- Mix the Pudding Ingredients: In a mixing bowl, stir together the cooled date mixture with remaining pudding ingredients until smooth.
- Bake the Pudding: Pour the batter into the greased mold, cover, and bake for 1 hour and 30 minutes, until a skewer comes out clean.
- Cool the Pudding: Remove from oven, let cool in the mold for 10 minutes, then invert onto a wire rack to cool completely.
- Prepare the Biscoff Custard: In a saucepan, whisk together the dairy-free milk, sugar, cornflour, and vanilla extract. Gradually stir in Biscoff spread until thickened.
- Make the Butterscotch Sauce: Combine dairy-free cream, brown sugar, and vegan butter in a saucepan and cook until thickened.
- Serve and Decorate: Slice the pudding, drizzle with butterscotch sauce and Biscoff custard, and garnish as desired.
Notes
- This pudding is perfect for holiday gatherings.
- Adjust the sugar based on your taste preference.
- Adding more Biscoff spread enhances the flavor.
- Use gluten-free flour for a gluten-free version.
- Prep Time: 30 minutes
- Cook Time: 100 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg