3-Ingredient Self-Saucing Biscoff Pudding
A rich and comforting self-saucing Biscoff pudding made with just three ingredients, featuring a fluffy sponge top and a warm, gooey caramel-like sauce underneath.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: British-Inspired
- Diet: Vegetarian
Ingredients
- 600 g Lotus Biscoff spread (smooth or crunchy)
- 2 medium eggs, separated
- 75 ml semi-skimmed milk
Instructions
- Preheat oven to 180°C (160°C fan) and lightly grease a 1.1–1.5 litre ovenproof baking dish.
- Spread 200 g of the Biscoff spread evenly over the base of the baking dish and set aside.
- In a large bowl, beat the remaining 400 g Biscoff spread with egg yolks and milk until smooth and glossy.
- In a separate clean bowl, whisk egg whites to soft peaks.
- Gently fold the egg whites into the Biscoff mixture in two additions, being careful not to deflate the mixture.
- Spoon the batter evenly over the Biscoff base layer.
- Bake for 30 minutes until the top is golden and springy.
- Cool for 5 minutes before serving to reveal the self-saucing layer underneath.
Notes
- For extra sauce, warm an additional 50–100 g Biscoff spread and drizzle over before serving.
- Do not overmix when folding egg whites to maintain a light sponge texture.
- Best served fresh for maximum gooeyness.
- Store covered at room temperature for up to 1 day.
- Reheat gently to avoid drying out the sponge layer.
Nutrition
- Serving Size: 1 serving
- Calories: 612 kcal
- Sugar: 42 g
- Sodium: 220 mg
- Fat: 40 g
- Saturated Fat: 8 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 95 mg
