Sticky Toffee Biscoff Puddings

Name: Sticky Toffee Biscoff Puddings
Cook time: 28 min
Yield: 6 servings
Ingredients: 120 ml coconut cream; 45 g smooth biscoff spread; pinch salt; 60 g coconut/light brown sugar; 175 g pitted medjool/cooking dates; 250 ml plant milk (with 1/2 tsp baking soda); 1 egg (or flaxegg or vegan replacer); 95 g vegan butter (softened); 85 g coconut/light brown sugar; 140 g smooth biscoff spread (melted); 180 g plain flour; 0.75 tsp baking powder; 0.5 tsp baking soda; 1 tsp cinnamon; 0.25 tsp nutmeg (optional); 0.125 tsp cloves (optional)

the most comforting dessert HAS to be a warm & fudgy sticky toffee pudding, homemade ofc Soaked in a biscoff toffee sauce and topped with vegan vanilla ice cream and biscoff biscuit crumbs, this classic is made that much better xx

Yield6 servings

Cook time28 minutes

Ingredients

Biscoff Toffee Sauce

Directions

1
Roughly chop the dates and heat with milk and baking soda over medium heat until broken down. Mash with fork to break down further and then set aside.
2
Preheat oven to 180°C fan and grease a jumbo muffin tin.
3
In a large bowl, add the softened butter, sugar, melted biscoff and whisk until combined. Add the egg and whisk again.
4
Fold in the date puree mixture and combine.
5
Fold in the dry: flour, baking soda, baking powder, cinnamon, nutmeg, cloves. Careful not to overmix.
6
Add the batter to the tin.
7
Bake for 28 minutes or until toothpick inserted comes out clean, let cool slightly.
8
For the sauce, combine all ingredients and heat over medium for 5 minutes or so, until the sugar has dissolved and it can coat the back of a spoon.
9
Remove the sponges from the tin and turn upside down (I slice the domed top so it sits evenly), poke holes with a toothpick and pour the sauce over.
10
Serve warm and top with vegan vanilla ice cream, more sticky sauce and crumbled biscoff biscuits.

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