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An indulgent and delicious dessert with a twist on a classic with my Biscoff sticky toffee pudding – heavenly!

Say hello to my new favourite dessert on my blog – the biscoff sticky toffee pudding… what more could you want?!

Classic puddings

We all know my love for classic bakes, right? I just want all the retro and iconic bakes that you grow up devouring every single day, and sticky toffee pudding is 100% one of them. If I could only bake classic bakes forever, I wouldn’t be mad about it. 

A Victoria sponge, jammie dodgers, marble cake, or even bread and butter pudding, I would put them all under the classic umbrella and I adore them all. However, as much as I adore all of these classics, we all know I live a twist on a classic as well…. and that is where this beauty comes in; biscoff sticky toffee pudding. 

I have posted my classic sticky toffee pudding before, and I completely and utterly adore it still (it’s my favourite pudding, ever) so if you want a classic one, I’d go check that recipe out instead. 

Biscoff

Biscoff is by far the most popular flavour on my blog, with my most viewed recipe ever being my biscoff cheesecake. I have posted countless biscoff recipes as well as my stuffed nyc cookies, my biscoff drip cake, my white chocolate biscoff swirl cheesecake and my biscoff rolls to name a few… but I will genuinely say that I think this biscoff sticky toffee pudding is now in my top 3. 

I just adore the slightly sweet but spicy and caramelised flavour of biscoff in any baked form. No-bake desserts, baked into stuff, the biscuits themselves, the spread smooth or crunchy… I love it. I am, however, sorry if you don’t… you can’t avoid it on this blog haha. 

A while ago I had a small amount of biscoff spread left in a jar that I couldn’t really do much with other than eat with a spoon, so I decided to melt it down and pour it over a chunk of my regular sticky toffee pudding and it was utterly devine, so this made me think, why not make it a proper thing?!

Dates

When making a sticky toffee pudding, you really really really should use the dates. I know, some people don’t like them, but they are purposely blended in this recipe to get the best of both worlds in this recipe. The dates bring a beautiful flavour to the sticky toffee pudding that I don’t believe you can replicate well without. 

Often, people don’t like eating lumps of dates, and I get that, so the fact that they are blended removes this problem. And also, if you do like dates, you can get to enjoy a delicious pudding full of them. Honestly, trust the process. I often use medjool dates as they’re my favourites, but honestly any will do – just make sure they are destoned. 

Making the pudding

When making this pudding, it’s really quite easy. I start by soaking my dates and then blending them until smooth. You mix the other ingredients together in only a few goes and it all mixes really well and easily. Pour into a dish and bake 

  • Dates – as mentioned, I prefer medjool dates but any work
  • Butter – you can use baking spread or actual butter for the sponge of this pudding
  • Sugar – I used light brown soft sugar to suit the biscoff theme 
  • Eggs – medium eggs as always
  • Flour – self raising flour as you want a lighter texture 
  • Raising agents – I add bicarb, and a little baking powder to this pudding 
  • Syrup – I used golden syrup, again to suit the biscoff theme 
  • Spices – A little sprinkle of cinnamon compliments the spices and flavour of biscoff 
  • Milk – I always add some whole milk to thin out my mixture and make it perfect 
  • Biscoff – I used the smooth spread 

The sauce

The sauce is so simple, and that’s why I utterly adore it. It also does just taste incredible, but I think that goes without saying when you hear biscoff and sticky toffee together?!

  • Butter – It’s important to use a block butter here and not a baking spread or margarine to prevent any splitting of the sauce
  • Sugar – I use light brown sugar the same as the pudding itself 
  • Syrup – again, I use golden syrup so the same as the pudding 
  • Vanilla – a little bit of vanilla is always just delightful 
  • Cream – double cream is important (or the fattiest liquid cream your area sells) 
  • Biscoff – I used the smooth Biscoff spread so that the sauce was smooth 

Tips & Tricks 

  • You can prep the sponge ahead of the time, and then make the sauce fresh if you want to get ahead 
  • The sauce can keep for 3+ days in the fridge
  • The pudding can also keep in the fridge for 3+ days
  • You can reheat (best done without the sauce)
  • You can freeze the pudding for 3+ months 
  • The light brown sugar can be switch for dark brown
  • The golden syrup can be switch for black treacle 
  • I used a medium sized baking dish for this pudding 

Biscoff Sticky Toffee Pudding!

An indulgent and delicious dessert with a twist on a classic with my Biscoff sticky toffee pudding - heavenly!
Print Pin Rate
Category: Dessert
Type: Desserts, Pudding
Keyword: Biscoff, Sticky Toffee
Prep Time: 20 minutes
Cook Time: 35 minutes
Cooling & Sauce: 30 minutes
Total Time: 1 hour 25 minutes
Servings: 8 portions
Author: Jane's Patisserie

Ingredients

Pudding

  • 175 g dates (stones removed, finely chopped)
  • 175 ml boiling water
  • 75 g unsalted butter/baking spread
  • 175 g light brown soft sugar
  • 3 medium eggs
  • 250 g self raising flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 75 g golden syrup
  • 1 tsp ground cinnamon
  • 125 ml whole milk
  • 200 g biscoff spread (melted)

Sauce

  • 75 g unsalted butter
  • 75 g light brown soft sugar
  • 2 tbsp golden syrup
  • 1 tsp vanilla extract
  • 150 ml double cream
  • 150 g biscoff spread (melted)

Instructions

  • Preheat the oven to 160ºc fan and grab a medium sized baking dish
  • Soak the chopped dates in boiling water for 20 minutes and blend until smooth (keep the water in the mix)
  • Beat the butter, and sugar together in a new bowl
  • Add the eggs, flour, baking powder, bicarb and golden syrup and cinnamon
  • Mix in the blended date mix, milk and melted biscoff spread and stir until smooth
  • Pour into the baking dish and spread
  • Bake 30-35 minutes
  • Whilst it’s baking, combine all of sauce ingredients into pan and dissolve and boil 1 minute
  • Pour over the baked pudding and serve with ice cream and a sprinkle of biscoff crumbs 

Notes

  • You can prep the sponge ahead of the time, and then make the sauce fresh if you want to get ahead 
  • The sauce can keep for 3+ days in the fridge
  • The pudding can also keep in the fridge for 3+ days
  • You can reheat (best done without the sauce)
  • You can freeze the pudding for 3+ months 
  • The light brown sugar can be switch for dark brown
  • The golden syrup can be switch for black treacle 
  • I used a medium sized baking dish for this pudding 

ENJOY!

Find my other recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

26 Comments

  1. Sharon on July 16, 2024 at 10:14 am

    Hi Jane, love this recipe, would a 9×9 inch tray be suitable?

    • Jane's Patisserie on July 16, 2024 at 12:24 pm

      A medium baking dish is around 30x20cm in size, so it may be slightly too small so you may have leftover mixture! x



  2. Alison on July 13, 2024 at 9:01 am

    I’d love to make this today, Please advise me on the actual tin size? Many Thanks

  3. Dipna on July 9, 2024 at 8:20 pm

    5 stars
    This looks Devine. Can’t wait to make it. You said you used a medium baking dish, any links to suitable sizes so it bakes well?

    • Jane's Patisserie on July 16, 2024 at 12:24 pm

      A medium dish can vary in size depending on where you buy them from but they are all around the 30x20cm size! x



  4. diane on July 6, 2024 at 7:08 pm

    5 stars
    Hi Jane, just love your recipes and have just pre-ordered your new book! I cannot wait to see what exciting new recipes there are to try!. Biscoff Sticky Toffee pudding was my latest bake, but for some reason it took 15-20 mins over the 35 mins suggested as it was very very wobbly in the middle. It was eaten and enjoyed by all as all your recipes! So strange as the Sticky Toffee pudding and other recipes are normally spot on or only another couple of minutes are needed. Was wondering if you could think of why this could please? x

    • Jane's Patisserie on July 8, 2024 at 1:06 pm

      This likely just means the baking dish you used is a different size, so the depth meant it needed a longer bake time! As long as it tasted delicious! xx



  5. Kaysey on July 1, 2024 at 4:32 pm

    It doesn’t say on this recipe when to add the dates, although the post on Instagram says to add them when you add the biscoff spread x

    • Jane's Patisserie on July 1, 2024 at 5:34 pm

      It does on step five of the method x



    • steve clarke on July 13, 2024 at 9:56 am

      Hi I made this (without dates as I don’t like them) everything else the same and baked for 35 mins but the
      Middle was still runny. I used a loaf tin, does it need longer in the oven?



    • Jane's Patisserie on July 14, 2024 at 2:58 pm

      A loaf tin will need far longer, and if you didn’t include the dates this can also cause an issue with the bake time as you have changed the recipe x



  6. Tracey on June 30, 2024 at 9:19 pm

    Hi, what would be the best way to reheat the sponge if you make it ahead? Thank you

    • Jane's Patisserie on July 1, 2024 at 5:35 pm

      Covered in foil in the oven if it’s all of it, but microwave is probably fine for individual slices! x



  7. Natasha on June 30, 2024 at 9:06 pm

    How much water do you use to soak thr dates please?

  8. Alice on June 30, 2024 at 6:17 pm

    This sounds amazing, is it possible to make without the dates?

    • Jane's Patisserie on July 1, 2024 at 5:36 pm

      As mentioned on the post, you really should make it with!



  9. Rachel on June 30, 2024 at 6:06 pm

    Hi, this sounds heavenly. We love anything biscoff!

    Can the sauce be frozen?

  10. Candice J on June 30, 2024 at 11:03 am

    Hi, do you blend the soaked dates with the water they’re in or take them out first? Thanks!

  11. Annemarie on June 30, 2024 at 8:53 am

    5 stars
    All biscoff lovers ❤️ this is one for keeps and it’s allllllllll mine 😋 thanks 👌 jane to the rescue again mm mmmmm mmmmmmm

    • Sharon on July 9, 2024 at 2:10 pm

      Hi, this looks delicious, really want to try this recipe, can you tell me the size of the medium tray you use please? X



    • Jane's Patisserie on July 16, 2024 at 12:25 pm

      A medium dish can vary in size depending on where you buy them from but they are all around the 30x20cm size! x



  12. Del on June 30, 2024 at 8:43 am

    Hi Jane, I love your classic sticky toffee pudding and I’m even more excited to try this!! Would a 9×13 sized tray be suitable for this recipe please?

    • Jane's Patisserie on July 1, 2024 at 5:42 pm

      It may be slightly too big so the sponge will be quicker to bake! x



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