What would Christmas be without Christmas pudding? We've got a twist on a traditional recipe. Filled with dried fruits, candied peel and brandy, this biscoff version then has a mixture of biscoff spread and ground sweet cinnamon added just before it goes into the oven. The sauce is simply delicious with the biscoff theme running throughout. Melted biscoff spread and a little milk makes this the perfect drizzle to top your puds and wow your plate!
18 ingredients10 steps
Vegetarian
Method
Step 1
Put the dried fruit, brandy, juice and zest of the orange in a bowl. Cover and soak overnight.
Step 2
Add remaining ingredients, including the 350g biscoff spread and 2tsp ground sweet cinnamon and mix until well combined.
Step 3
Grease a 1.25Lt pudding basin and line the base with non-stick baking parchment.
Step 4
Spoon the pudding mixture into the basin and press down well.
Step 5
Cover with a pleated piece of buttered foil with the buttered side towards the pudding.
Step 6
Fold the foil over the edge of the basin and tie with kitchen string so no steam can escape. Make a string handle to lift the hot basin out of the pan.
Step 7
Put the basin in a large pan. Pour in boiling water to come half way up the basin. Cover, bring to the boil, reduce the heat and simmer for 4 hours, topping up regularly with more boiling water.
Step 8
Leave the pudding to cool then lift from the pan. Replace the string, foil and paper with a fresh lot. Store in a cool, dark place until needed.
Step 9
Before serving, steam in exactly the same way for 1 ½ hours.
Step 10
To make the sauce, warm together 150g Biscoff spread and 5tbsp milk in a pan over a low heat. Serve immediately drizzed over the warm pudding.
Ingredients
MetricImperial
For the Pudding
100gRaisins
150gSultanas
150gFigs
1Apple(s) (eating, grated)
75gCandied peel
100gGlacé cherries
80mlBrandy
1Orange(s) (zest and juice)
100gUnsalted Butter (softened)
165gUnrefined dark muscovado sugar
3Egg(s) (free range)
100gAllinson's Self Raising Flour
100gBreadcrumbs
30gAlmonds (ground)
350gBiscoff spread (smooth)
2 tspSweet cinnamon
For the Sauce
150gBiscoff spread (smooth)
5 tbspMilk
Utensils
1.25l pudding basin
3 Baker Ratings
Second year making this alternative version of a Christmas pudding, went down so well last year everyone requested i make it again. I was sceptical when i first read the recipe but so glad i tried it as it's lovely and a firm favourite into the future. Although several ingredients and steps to this it's really easy to make.
Love this?
I can't believe I've never seen this before! I love biscoff but never knew you could make a xmas pudding out of it. Will 100% bake again
