Sticky Vegan Biscoff Pudding
Dairy-free Biscoff pudding topped with caramel and cookie crumbs.
Ingredients
- 100 g Vegan margarine (¼ cup + 2 tablespoons)
- 150 g Smooth Biscoff spread (3/8 cups)
- 250 g Soft light brown sugar (1 + ¼ cups)
- 2 Teaspoons Vanilla extract
- 200 g Self-raising flour (1 + ½ cups)
- ½ Teaspoon Baking soda
- 160 ml Unsweetened soy milk (½ cup + 2 tablespoons)
For the Biscoff caramel:
- 120 ml Tinned coconut milk (½ cup)
- 60 g Soft light brown sugar (⅓ cup)
- 25 g Smooth Biscoff spread (1 heaped tablespoon)
- 1 Teaspoon Vanilla extract
To top:
- 1-2 Biscoff biscuits (crushed into crumbs)
Instructions
-
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.
For the Biscoff caramel:
-
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.