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Vegan Sticky Toffee Biscoff Pudding

Vegan Sticky Toffee Biscoff Pudding You’ll Crave This Christmas

Delight in this Vegan Sticky Toffee Biscoff Pudding, a perfect dairy-free holiday dessert that blends sweet dates and rich Biscoff spread.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Cooling Time 10 minutes
Total Time 2 hours 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding
  • 200 g Pitted and Chopped Dates Provides natural sweetness and rich caramel flavor
  • 480 ml Dairy-Free Milk Almond, soy, or oat milk can be used
  • 1 tsp Bicarbonate of Baking Soda Helps to create a light texture
  • 250 g Smooth Biscoff Spread Adds intense flavor and moisture
  • 250 g Flour Use gluten-free blend for a gluten-free version
  • 120 g Oil Adds richness and moisture
  • 40 g Brown or Coconut Sugar Can be swapped for other sugars like maple syrup
  • 3 tsp Baking Powder Essential for leavening
  • 1 tsp Cinnamon Enhances flavor profile
  • 1 pinch Salt
  • Vegan Butter or Oil For greasing the mold
For the Custard
  • 375 ml Dairy-Free Milk Replace as per pudding milk choices
  • 2 Tbsp Sugar Adjust sweetness to taste
  • 1 Tbsp Cornflour Can use arrowroot powder as a thickening agent
  • 125 g Smooth Biscoff Spread Provides flavor and creaminess
  • 2 Tbsp Vegan Butter or Margarine Adds richness
  • 1 tsp Vanilla Extract Can replace with almond extract
For the Butterscotch Sauce
  • 180 g Dairy-Free Cream Use coconut or soy cream
  • 80 g Brown or Coconut Sugar Maple syrup could substitute
  • 2 Tbsp Vegan Butter or Margarine Adds creaminess
  • 1 tsp Cinnamon Enhances flavor

Equipment

  • medium-sized saucepan
  • large mixing bowl
  • pudding mold
  • Whisk
  • skewer

Method
 

Step‑by‑Step Instructions
  1. Combine the dates, dairy-free milk, and bicarbonate of baking soda in a saucepan. Bring to a gentle boil for 5 minutes.
  2. Stir in the Biscoff spread, mash dates until smooth, then cool for 10 minutes.
  3. Preheat the oven to 170°C (Gas Mark 3) and grease a pudding mold.
  4. In a bowl, mix the cooled date mixture with flour, oil, brown sugar, baking powder, cinnamon, and salt until smooth.
  5. Transfer to the mold, cover with foil, and bake for 1 hour 30 minutes until a skewer comes out clean.
  6. Cool the pudding in the mold for 10 minutes, then invert onto a wire rack.
  7. Whisk together the dairy-free milk, sugar, and cornflour in a saucepan over low heat. Add Biscoff spread and stir until thick.
  8. Combine dairy-free cream, sugar, vegan butter, and cinnamon in a saucepan. Heat until thick and glossy.
  9. Serve the pudding drizzled with butterscotch sauce and custard, optionally garnish with Biscoff cookies.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 50gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gSodium: 200mgPotassium: 250mgFiber: 3gSugar: 25gCalcium: 2mgIron: 5mg

Notes

Store pudding in an airtight container for up to 3 days. Reheat gently before serving.

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