Vegan Sticky Toffee Biscoff Pudding Recipe

Author: Anthea Cheng

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Vegan Sticky Toffee Biscoff Pudding Recipe

This Christmas, break from tradition and serve your guests this incredible vegan sticky toffee Biscoff pudding! It really does have to be tried to be believed.

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Your Christmas dessert should be a showstopper, but if you ask us, traditional Christmas pudding just doesn’t quite cut it.

So this year, why not create a spectacular vegan Christmas pudding that will wow your guests. Although it might look like a Christmas pudding, this vegan Biscoff pudding is actually a sticky toffee pudding topped with a rich butterscotch sauce.

Served with vegan Biscoff custard, it’s the ultimate festive indulgence. We guarantee everyone will be asking for the recipe for this vegan Biscoff pudding when they taste it!

To save time on the day, the vegan Christmas pudding can be made the day before and stored in an air-tight box.

Like any good sticky toffee pudding should be, it’s sweetened with dates to give it a rich caramel flavour.

You won’t be able to resist licking the spoon as you make the vegan Biscoff custard either as the sweet smell of cinnamon and vanilla will make your mouth water.

The scrumptious vegan butterscotch sauce is quite literally the icing on this epic vegan Christmas cake!

Finally, if you really want to push the boat out and serve up something spectacular – you can decorate your vegan Biscoff pudding with edible gold leaf and a dusting of lustre for added sparkle.

Total Time: 1 hr 50 minutes

Prep Time: 20 minutes

Cook Time: 1 hr 30 minutes

Calories: 810

Servings: 8


Total Time: 1 hr 50 minutes

Calories: 810

Servings: 8




(Servings: 8)

  • For the vegan Biscoff pudding:
  • 25 25 g pitted and chopped dates
  • 60 60 ml dairy-free milk
  • 0.125 0.125 tsp bicarbonate of (baking) soda
  • 31.25 31.25 g smooth Biscoff spread
  • 31.25 31.25 g flour
  • 15 15 g oil
  • 5 5 g brown or coconut sugar
  • 0.375 0.375 tsp baking powder
  • 0.125 0.125 tsp cinnamon
  • pinch of salt
  • vegan butter or oil, to grease
  • For the Biscoff custard:
  • 46.875 46.875 g dairy-free milk
  • 0.25 0.25 Tbsp sugar, to taste
  • 0.125 0.125 Tbsp cornflour (cornstarch)
  • 15.625 15.625 g smooth Biscoff spread
  • 0.25 0.25 Tbsp vegan butter or margarine
  • 0.125 0.125 tsp vanilla extract
  • For the butterscotch sauce:
  • 22.5 22.5 g dairy-free cream, such as coconut or soy
  • 10 10 g brown or coconut sugar
  • 0.25 0.25 Tbsp vegan butter or margarine
  • 0.125 0.125 tsp cinnamon
  • To decorate:
  • gold lustre powder
  • gold leaf
  • Biscoff cookies


For the pudding:

  1. Add the dates, milk and bicarbonate of soda to a medium-size saucepan and bring to a boil for 5 minutes. Keep an eye on the pan as it will bubble quickly. Add the Biscoff spread and mix while mashing the dates well. Allow to cool.
  2. Preheat the oven to 170°C/Gas Mark 3. Grease a 2 litre pudding mould.
  3. Add the cooled date mixture with the rest of the pudding ingredients to a large mixing bowl. Mix until well combined.
  4. Pour the pudding batter into the mould and cover with a lid or aluminium foil. Bake for about 1 hour 30 minutes or until you can insert a skewer into the middle and it comes out clean.
  5. Allow the pudding to cool in the mould for 10 minutes, then invert it onto a wire rack to cool. The pudding can be stored in an airtight container in the fridge overnight if serving the next day.

For the custard:

  1. Add all the ingredients except the Biscoff spread to a large saucepan and whisk until there are no lumps.
  2. Add the Biscoff and place the pan over medium heat. Continually whisk the mixture for 5-10 minutes until it has thickened. If any lumps form, use a handheld blender to blend the mixture until smooth. The custard will thicken as it cools.

For the butterscotch sauce:

  1. Add all ingredients to a small saucepan over medium heat. Simmer for 5-10 minutes or until thickened. The sauce will thicken as it cools.

To decorate (optional) and serve:

  1. If desired, apply gold lustre dust to the sides of the cooled pudding.
  2. Top the pudding with butterscotch sauce followed by Biscoff custard.
  3. Apply gold leaf to the custard and/or pudding.
  4. Top the pudding with Biscoff cookies.
  5. Serve the pudding warm or at room temperature with custard and/or butterscotch sauce.

Are you looking for inspiration for your vegan roast dinner?

You won’t miss the meat with these tasty vegan roast recipes.

Written by

Anthea Cheng

Anthea is a food blogger, creator of the popular Instagram account @rainbownourishments, freelance recipe developer, food photographer and chef. She loves sharing wholesome vegan recipes with a twist and is particularly fond of baking. She released her first vegan cookbook, Incredible Plant-based Desserts, in 2019. 

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