Biscoff Pudding Pots

1. Crush the biscuits in a bag with a rolling pin or similar.
2. Divide between 6 dessert glasses.
3. For the filling, use an electric hand whisk to blend the Biscoff spread, cream cheese, yoghurt and icing sugar until smooth.
4. Carefully divide between the dessert glasses. Chill for 1 hour (or overnight).
5. For the topping, crush 3 of the remaining Biscoff biscuits into crumbs and snap the other 3 in half.
6. Transfer the jar of Biscoff smooth spread to a microwave safe bowl. Microwave for 30 seconds until runny.
7. Top the puddings with the Biscoff spread, then sprinkle each with a small pile of crumbs.
8. Just before serving, poke the biscuit halves into the top of each pudding. Optional: Top with blueberries.

Chef’s tip: We use Violife or Nush vegan cream cheese to give a thick, spoonable pudding. Other brands will work but may result in a thinner pudding.

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