Dairy-free Biscoff pudding topped with caramel and cookie crumbs.
Preheat your oven to 180°C (160°C if using a fan or convection oven). Line an 8x10-inch rectangular tin with baking paper.
Add the margarine, Biscoff spread, brown sugar and vanilla to a small saucepan. Place it over a low heat and stir gently until the margarine has fully melted. Be careful not to boil the mixture.
In a large bowl, mix together the flour and baking soda.
Pour the mixture from the saucepan into the bowl. Add the soy milk and mix everything together until you have a smooth batter.
Transfer the batter into your lined tin and bake for 30 minutes. A toothpick through the centre will come out clean when it's done. Don't worry if the top is crispy or cracked as the caramel will soften it.
Place all of the caramel ingredients into a saucepan.
Stir gently over a low heat until the Biscoff spread has fully melted. Then turn the heat up high and stir continuously until it thickens slightly. It should be a bit runny but thick enough to coat the back of a wooden spoon.
Poke holes all over the cake using a knife, then pour the caramel over it, using a spoon to spread it out evenly.
Top with Biscoff crumbs, cut into slices and serve warm with vegan vanilla ice cream.