Pecan Pie Biscoff Sticky Toffee Pudding

Instructions

Biscoff sticky toffee pudding

1. Chop the dates in pieces, then soak in the boiling water for 20-30 mins until soft.
2. Blend the dates and the water in a food processor. Set aside.
3. Cream the butter and sugar together in a bowl.
4. Add the treacle, stir to combine.
5. Add the eggs one at a time, then the flour, baking powder, salt and cinnamon.
6. Stir together until just combined.
7. Melt the Biscoff spread in the microwave for 10 seconds or until runny, pour into the batter.
8. Add the dates and milk, mix until combined.
9. Add the pudding mix into a baking dish, I used a 11' x 8" dish.
10. Bake 35-40 minutes at 160c fan.

Pecan pie toffee sauce

1. Add the dark brown sugar and butter in a saucepan.
2. Stir to combine with a wooden spoon, once the sugar has mostly melted add the cream and salt.
3. Stir to combine, then add the pecans.

Assemble

1. Once the Biscoff sticky toffee pudding has finished baking, use a clean dish towel to push the cake down to make the top flat if it is too heaped. I like to use self raising flour for this recipe as it makes it fluffy.
2. Make holes in the cake with a chopstick or skewer.
3. Pour the hot pecan caramel sauce over the cake. Save some for serving.