Divine Vegan Sticky Toffee Biscoff Pudding You'll Crave

Indulge in this Vegan Sticky Toffee Biscoff Pudding, a delightful dessert featuring creamy butterscotch sauce and luscious Biscoff custard.

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Prep Time 20

Cook Time 1 30

Cooling Time 10

Total Time 2

Servings: 8 slices

Course: Dessert

Cuisine: Vegan

Calories: 300

Ingredients Equipment Method Notes

Ingredients

For the Pudding

200 grams pitted and chopped dates Provides natural sweetness and a rich, caramel-like flavor; can be substituted with dried figs or prunes.
300 ml dairy-free milk Acts as the liquid base for both pudding and custard; almond or oat milk can be used as alternatives.
1 teaspoon bicarbonate of baking soda Helps in leavening the pudding to achieve a fluffy texture.
150 grams smooth Biscoff spread Adds a distinct cookie flavor; can swap for any cookie butter.
200 grams flour Serves as the structure; all-purpose or gluten-free flour may be used.
50 ml oil Contributes moisture; use vegetable or coconut oil for the best results.
100 grams brown or coconut sugar Enhances sweetness; can replace with maple syrup or agave for a liquid option.
1 teaspoon baking powder Assists in rising for a light texture.
1 teaspoon cinnamon Adds warmth and depth; nutmeg could be an alternative.
1 pinch salt Balances sweetness effectively.
1 tablespoon vegan butter or oil (to grease) Necessary for greasing the pudding mold to prevent sticking.

For the Butterscotch Sauce

200 ml dairy-free cream Adds creaminess; coconut or soy cream recommended for a rich texture.
50 grams sugar Sweetens the sauce; adjust according to taste.

For the Custard

30 grams cornflour (cornstarch) Thickening agent for a smooth custard.
1 teaspoon vanilla extract Provides aromatic flavor to the custard.

For Decoration

gold lustre powder Add festive flair.
gold leaf Add festive flair.
Biscoff cookies Add festive flair.

Equipment

Medium saucepan
Large mixing bowl
whisk or spatula
pudding mold
Aluminum Foil
Wire rack
separate saucepan

Method

Step-by-Step Instructions

In a medium saucepan, combine the pitted and chopped dates, dairy-free milk, and bicarbonate of baking soda. Bring this mixture to a boil over medium heat, stirring occasionally for about 5 minutes until the dates soften and the mixture bubbles gently. Remove from heat and stir in the smooth Biscoff spread until it's fully incorporated, then set aside to cool slightly.
Preheat your oven to 170°C (Gas Mark 3) while greasing a 2-liter pudding mold with vegan butter or oil. Make sure to coat it evenly to prevent the pudding from sticking during baking. Set aside.
In a large mixing bowl, combine the cooled date mixture with the remaining pudding ingredients: flour, oil, brown or coconut sugar, baking powder, cinnamon, and a pinch of salt. Use a whisk or spatula to mix until the batter is smooth and well-combined, ensuring there are no lumps left in your batter.
Pour the pudding mixture into the greased mold, using a spatula to spread it evenly. Cover the mold tightly with aluminum foil to maintain moisture, then place it in the preheated oven. Bake for approximately 1 hour and 30 minutes, or until a skewer inserted into the center comes out clean.
Once baked, carefully remove the pudding from the oven and let it cool in the mold for about 10 minutes. Gently invert the mold onto a wire rack and allow it to cool completely before serving.
For the Biscoff custard, whisk together dairy-free milk, sugar, and cornflour in a saucepan over medium heat until smooth. Continue to heat while stirring constantly until thickened, then stir in a generous dollop of Biscoff spread for flavor. Keep it warm until ready to serve.
In a separate saucepan, combine the dairy-free cream and sugar for the butterscotch sauce. Simmer over low heat, stirring occasionally until thickened, about 6-8 minutes. Remove from heat and set aside.
To serve, carefully slice the cooled Vegan Sticky Toffee Biscoff Pudding and place a slice on each plate. Generously drizzle with warm butterscotch sauce and top with the Biscoff custard. Decorate with gold lustre powder or crushed Biscoff cookies.

Notes

Keep an eye on the date mixture while boiling to prevent overflow. Allow the pudding to cool for at least 10 minutes in the mold for easy removal. Adjust sweetness of butterscotch sauce and custard before serving.