Description
A rich and moist toffee pudding infused with Biscoff cookie butter and topped with a decadent Biscoff sauce.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup Biscoff cookie butter, softened
- 1 cup pitted dates, chopped
- 1 teaspoon baking powder
- 1/2 cup boiling water
- For the Sauce:
- 1 cup heavy cream
- 1/2 cup Biscoff cookie butter
- 1/4 cup brown sugar
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and softened Biscoff cookie butter.
- In a small bowl, combine the chopped dates with the baking powder. Pour the boiling water over the dates and let them sit for 5 minutes.
- Add half of the dry ingredients to the wet ingredients and mix until just combined.
- Pour in the buttermilk and mix.
- Add the date mixture to the batter and stir until just combined.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the pudding bakes, prepare the sauce. In a small saucepan, combine the heavy cream, Biscoff cookie butter, brown sugar, and salt. Heat over medium heat, stirring constantly, until the cookie butter is melted and the sauce is smooth and slightly thickened. Do not boil.
- Once the pudding is baked, remove it from the oven and immediately pour the warm Biscoff sauce over the top. Let it sit for at least 10 minutes to allow the sauce to soak in.
- Serve warm.
Notes
- You can add a splash of rum or bourbon to the sauce for an extra layer of flavor.
- Serve with a scoop of vanilla ice cream or whipped cream.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 55g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Biscoff, sticky toffee pudding, dessert, cake, cookies, caramel, sweet, baking