This easy 3-ingredient pudding is on the table in under an hour, and we bet you have all the ingredients in your cupboard already. Check out our tips below for an even saucier pud. Serve with ice cream or custard.
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Yields:
6 serving(s)
Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Cal/Serv:
612
Ingredients
600 g Lotus Biscoff spread (smooth or crunchy)
2 medium eggs, separated
75 ml semi-skimmed milk
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4. Spoon 200g of the Biscoff into a 1.1-1.5 litre ovenproof dish and spread evenly over the base of the dish. Set aside.
Step 2 In a large bowl, using a handheld electric whisk, beat remaining 400g Biscoff with egg yolks and milk until combined.
Step 3 In a separate bowl and with clean beaters, whisk the egg whites to soft peaks. Fold the egg whites into the Biscoff mixture in two additions with a large metal spoon, just until combined and no streaks remain (don’t overmix).
Step 4Gently scrape batter into the baking dish and spread in an even layer on top of the Biscoff spread. Bake for 30min until the sponge is golden and springy to the touch. Cool for 5min before serving.
GH Tip If you'd like your dessert to be extra saucy, simply heat extra Biscoff in a saucepan over gentle heat.
Leftover pudding can be stored covered with foil, at room temperature for up to 1 day and reheated gently in a low oven or microwaved in 30sec bursts on medium until warmed through.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
