Biscoff Pudding
With just 15 minutes of active time, this Biscoff Pudding recipe makes a creamy dessert with the taste of Lotus Biscoff speculoos cookies. Once you’ve made pudding from scratch, you’ll wonder why you don’t make it all the time!
So read on for all the tips and tricks for making this recipe. Or just grab your jar of Biscoff cookie butter, hit that Jump to recipe button, and let’s make Biscoff pudding cups!
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Ingredients
Biscoff cookie butter is a nut-free spread made from speculoos cookies, brown sugar syrup, and cinnamon. Other recipes I’ve created with Lotus Biscoff cookie butter include my Biscoff tiramisu and Biscoff blondies.
Please see the recipe card below for complete information on ingredients and quantities.
Variations and substitutions
- For a Biscoff banana pudding, add a half the biscoff pudding into your pudding cup, add a layer of sliced banana and whipped cream, then top with more Biscoff pudding.
- Add in some cinnamon or instant espresso powder for additional flavor.
Recipe tips and tricks
Making pudding from scratch is surprisingly easy. First, combine the sugar, cornstarch, salt, and milk in a pot and heat over medium low heat. Whisk the pudding while it cooks to ensure it’s smooth and uniform.
While it’s ideal to use a kitchen thermometer to tell when your Biscoff pudding is cooked enough, you can get by without one. When cooked, the pudding will bubble and will appear noticeably thicker.
Remove the pot from the heat, and stir in the Lotus Biscoff cookie butter and vanilla until completely smooth.
Let the pudding cool slightly in the pan, stirring occasionally. I do this mostly so I don’t shatter whatever glass cup or jar I’m serving from. Then divide your pudding into four small bowls or glasses.
Cover each glass with plastic wrap, pushing the wrap down to come into contact with the pudding. This prevents a skin from forming on the pudding as it chills.
Chill for two to four hours in the fridge, then enjoy. I like to top my Biscoff pudding cups with unsweetened or lightly sweetened whipped cream and some crumbled Biscoff cookies to give a bit of texture.
Recipe FAQs
Biscoff pudding can be stored in the refrigerator for 3 to 5 days covered with plastic wrap or stored in an airtight container.
This isn’t recommended because the texture may become slightly grainy or separate.
Related recipes
Check out other candies and sweets from the Ugly Duckling Bakery archives, like:
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Recipe
Biscoff Pudding
Ingredients
- ¼ cup (48 grams) dark brown sugar
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- 2 cups whole milk
- ½ cup BIscoff cookie butter
- 1 teaspoon vanilla
- heavy cream
- Bi scoff cookies crumbled, for garnish, optional
Instructions
- Combine the sugar, cornstarch, and salt in a small pot.¼ cup (48 grams) dark brown sugar, 2 tablespoons cornstarch, ¼ teaspoon salt
- Add the milk and cook slowly over medium-low heat, stirring constantly with a long spoon or whisk until it thickens and reaches a temperature of 203℉.2 cups whole milk
- Remove the pudding from the heat and stir in the Biscoff spread and vanilla.½ cup BIscoff cookie butter, 1 teaspoon vanilla
- Let it cool slightly, stirring occasionally. Then divide the pudding into 4 small serving bowls or glasses.
- Push a piece of plastic wrap onto the surface of the pudding to prevent it from getting a skin, and chill at least two hours (ideally four or more) before garnishing with the optional whipped cream and crushed Biscoff cookies.heavy cream, Bi scoff cookies
Notes
Nutrition
You’re an adventurous home cook looking for inspiration in your weeknight meals and weekend baking. Get that inspiration here:
Some of the photographs on this page were provided by Tiffany Welsh photography.