This 3-ingredient self-saucing Biscoff pudding is a rich, comforting dessert that transforms simple pantry staples into a warm, gooey treat. With a soft sponge top and a luscious caramelized Biscoff sauce underneath, it’s the perfect dessert for family dinners or last-minute gatherings. Best of all, it comes together in under an hour.

Why You’ll Love This Recipe

• Only three main ingredients required
• Ready in just 40 minutes from start to finish
• Creates its own sauce while baking
• Perfect balance of fluffy sponge and rich, caramel-like base
• Great for entertaining or cozy nights in
• Easily customizable for extra indulgence
• No complicated techniques needed

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

600 g Lotus Biscoff spread (smooth or crunchy)
2 medium eggs, separated
75 ml semi-skimmed milk

Directions

1. Preheat your oven to 180°C (160°C fan) and lightly grease a 1.1–1.5 litre ovenproof baking dish if needed.
2. Spoon 200 g of the Biscoff spread into the baking dish and spread it evenly over the base. This layer will become the rich, self-saucing bottom. Set aside.
3. In a large mixing bowl, combine the remaining 400 g Biscoff spread with the egg yolks and milk. Using a handheld electric whisk, beat until smooth and fully combined. The mixture should be thick and glossy.
4. In a separate clean bowl, whisk the egg whites to soft peaks. The whites should hold their shape but still look slightly soft and glossy.
5. Gently fold the whisked egg whites into the Biscoff mixture in two additions using a large metal spoon or spatula. Fold carefully to keep as much air in the mixture as possible. Stop mixing once no streaks of egg white remain. Do not overmix.
6. Carefully spoon the batter over the Biscoff layer in the baking dish. Spread gently into an even layer.
7. Bake for 30 minutes, or until the top is golden brown and springy to the touch.
8. Remove from the oven and allow to cool for 5 minutes before serving. As you scoop into the pudding, you’ll reveal the warm, gooey sauce underneath.

For an extra saucy finish, gently heat an additional 50–100 g of Biscoff spread in a small saucepan over low heat until pourable, and drizzle over each serving.

Servings and timing

Servings: 6

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Calories per serving: approximately 612 kcal

Variations

Add a chocolate twist by folding 50 g of chocolate chips into the batter before baking.

For a nutty crunch, use crunchy Biscoff spread instead of smooth.

Serve with a scoop of vanilla ice cream, whipped cream, or warm custard for extra indulgence.

Add a pinch of sea salt to the batter to enhance the caramel notes.

Swirl a tablespoon of cocoa powder into the base layer for a subtle chocolate undertone.

Storage/Reheating

Store leftover pudding covered with foil at room temperature for up to 1 day.

To reheat in the oven, place in a low oven at 150°C for 10–15 minutes until warmed through.

To reheat in the microwave, heat individual portions in 30-second bursts on medium power until warm. Avoid overheating, as this can dry out the sponge layer.

FAQs

Can I make this pudding ahead of time?

Yes, you can bake it a few hours in advance and reheat gently before serving. It is best enjoyed fresh for the sauciest texture.

Why do I need to separate the eggs?

Separating the eggs allows you to whip the whites, which gives the pudding its light, airy sponge texture.

Can I use whole milk instead of semi-skimmed milk?

Yes, whole milk works well and will make the pudding slightly richer.

Can I use a smaller baking dish?

You can, but make sure the batter does not fill the dish more than three-quarters full to prevent overflow.

How do I know when the pudding is done?

The top should be golden and spring back lightly when touched, while the inside remains soft with sauce underneath.

Can I freeze this pudding?

Freezing is not recommended, as the texture of the sponge and sauce may change once thawed.

What size eggs should I use?

Medium eggs are ideal for the correct balance of structure and moisture.

Can I double the recipe?

Yes, double all ingredients and use a larger baking dish. You may need to increase the baking time by 5–10 minutes.

Why is my pudding not saucy enough?

Make sure you spread the base layer evenly and avoid overbaking. For extra sauce, heat additional Biscoff and pour over before serving.

Can I make this without an electric whisk?

Yes, but it will take longer to whip the egg whites by hand. Ensure they reach soft peaks for the best texture.

Conclusion

This 3-ingredient self-saucing Biscoff pudding proves that simple ingredients can create an impressive dessert. With its fluffy sponge top and rich caramel-like sauce underneath, it’s a guaranteed crowd-pleaser. Whether served on its own or with ice cream or custard, this easy pudding delivers comfort and indulgence in every spoonful.

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