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Ingredients
Biscoff sticky toffee pudding
- 185g dates
- 185ml boiling water
- 80g butter
- 100g soft dark brown sugar
- 3 medium eggs
- 250g self raising
- 1tsp baking powder
- 60g treacle
- 120ml whole milk
- 150g Biscoff spread
- 1/2tsp salt
- 1tsbp cinnamon
Pecan pie toffee sauce
- 150 unsalted butter
- 300g dark brown sugar
- 375ml double/heavy cream
- 150g pecans
- 1/4tsp salt
Instructions
Biscoff sticky toffee pudding
-
Chop the dates in pieces, then soak in the boiling water for 20-30 mins until soft.
- Blend the dates and the water in a food processor. Set aside.
- Cream the butter and sugar together in a bowl.
- Add the treacle, stir to combine.
- Add the eggs one at a time, then the flour, baking powder, salt and cinnamon.
- Stir together until just combined.
- Melt the Biscoff spread in the microwave for 10 seconds or until runny, pour into the batter.
- Add the dates and milk, mix until combined.
- Add the pudding mix into a baking dish, I used a 11' x 8" dish.
-
Bake 35-40 minutes at 160c fan.
Pecan pie toffee sauce
- Add the dark brown sugar and butter in a saucepan.
- Stir to combine with a wooden spoon, once the sugar has mostly melted add the cream and salt.
- Stir to combine, then add the pecans.
Assemble
- 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.
- Make holes in the cake with a chopstick or skewer.
- Pour the hot pecan caramel sauce over the cake. Save some for serving.
Did You Make This Recipe?
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