A rich, decadent pudding with caramel flavour, that doesn't require baking.
Ingredients
Base
Filling
Topping
Method
- Crush the biscuits in a bag with a rolling pin or similar.
- Divide between 6 dessert glasses.
- For the filling, use an electric hand whisk to blend the Biscoff spread, cream cheese, yoghurt and icing sugar until smooth.
- Carefully divide between the dessert glasses. Chill for 1 hour (or overnight).
- For the topping, crush 3 of the remaining Biscoff biscuits into crumbs and snap the other 3 in half.
- Transfer the jar of Biscoff smooth spread to a microwave safe bowl. Microwave for 30 seconds until runny.
- Top the puddings with the Biscoff spread, then sprinkle each with a small pile of crumbs.
- 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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