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
600g
Lotus Biscoff spread (smooth or crunchy)
2
medium eggs, separated
75ml
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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
