Happy's Cook

Tuesday, February 23, 2021

Lotus Biscoff Pudding Recipe | Lotus Biscoff Biscuit & Cream Pudding | Biscoff Pudding | Biscuit Pudding

Biscoff is one of my favourite biscuits and I always grab a pack whenever I see it in Coles and Woolworths. Also, I always have a jar of biscoff spread in my pantry to have with bread. During the lockdown in 2020, most of the supermarket's baking section was almost empty. People were going crazy to find a pack of yeast, flour, baking powder etc. Along with that one of the fast moving product was this lotus biscoff and I couldn't find a single pack for more than 3 to 4 months. I was wondering about the reason for the non availability and later figured out through an article in Daily Mail Australia, that a Sydney based blogger Walla had created a viral recipe using this and people were emptying the shelfs to try it. I too wanted to give it a try since then. 
Finally, I could grab a few packs towards the end of last year and I tried it. It was so delicious and we started having it whenever we crave for ice creams. I was planning to post it during Christmas but I was not satisfied with the pictures I took. On valentines day this year, I made it again and clicked it. This is a very easy recipe and we do not need to follow the exact measurements. Just layering the biscuit, cream and spread will give you a fabulous dessert. 
If you could not find Lotus Biscoff in your part of the world, you can make this with any available biscuit spread and biscuits. The lotus biscoff gives you caramelised taste and any biscuit with similar flavour will work best for this recipe. You could make chocolate flavoured pudding with any chocolate biscuit and Nutella spread. 
Ingredients:(see notes for more details)
Lotus Biscoff Biscuits - 20 to 25 pieces
Lotus Biscoff spread - 200 gms(almost half a jar) 
Thickened Cream(Cream with 35% milk fat) - 600 ml
Vanilla Essence - 1/2 tsp
Sugar - 1 tblsp 

1. Melt the biscoff spread until it reaches the pouring consistency as shown below. You can melt it in a microwave(30 to 45 secs) or using double boiler method. I used double boiler method.(See notes if you want to melt using this method)
2. Pour the cream in a mixing bowl, add the sugar and vanilla essence into it. Using an electric whisk, whip till soft peaks are formed.
3. Now the assembling part. I used a 750 ml pyrex container with lid for making this. Place a layer of the biscuit in the chosen tray. 
 4. Place a layer of the cream over the biscuit and spread it evenly. Above this generously drizzle the melted biscoff spread.
5. Repeat the same steps until you reach the top of the container. Make sure you are ending with cream at the top. The container I used could hold two layers.
6. Smooth the cream layer evenly. Now to decorate the top, crush some biscuit pieces and pour the melted biscoff spread in a piping bag.
7. Decorate it as per your preference. Cover it with the lid and refrigerate for minimum 6 to 8 hours or overnight. The refrigeration time is needed for the biscuit to soften. Serve it when it is set.
Refer to the video clip here for drawing the design. I drew straight lines with the melted biscoff spread and using a skewer pushed it up and down in the opposite direction to get the below design. Decorate the edges with the crushed biscuit pieces. 

If you want to serve it earlier, you can dip the biscuits in cold milk before arranging them in the container. In this case you need to refrigerate for a minimum 3 hours. My preference is to refrigerate longer instead of dipping it in the milk.
Points to remember:
  • The cream I used is unsweetened and it has 35% milk fat(dairy cream). In Australia it is called as thickened cream. In other countries it might be called as heavy cream or unsweetend dairy whipping cream.
  • Don't over whip the cream and make it form stiff or firm peaks. If the cream becomes stiff, it will take more time to soften the biscuit after layering. We just need the soft peaks and it helps to moisture the biscuit layer easily.
  • Just 1 tblsp of sugar is more than enough and it gives mild sweetness to the cream. The biscoff biscuit and spread are over sweet and this mild cream balances the taste.
  • The lotus biscoff gives you caramelised taste and any biscuit with similar flavour will work best for this recipe.
  • If you could not find Lotus Biscoff in your part of the world, you can make this with any available biscuit spread and biscuits.
  •  You could make chocolate flavoured pudding with any chocolate biscuit and Nutella spread.
  • The measurements followed for this recipe is purely based on the size of the tray used. I used a 750 ml pyrex tray while making this. Adjust the quantity based on the size of the tray you are using.
  • Double Boiler Method: Just place some water in a sauce pan and bring it to boil. Above this place the glass bowl with the biscoff spread. Keep stirring it until the spread melts and reach the pouring consistency. Make sure the water level in the sauce pan is not touching the bottom of the glass bowl.
I have made this pudding for more than 5 times now for various occasions. The below picture was from my first attempt. The top design was not very perfect hence it didnt make it to the blog last year. I have attached it here, just to give you the serving idea. Just cut it like cake and carefully transfer it to the plate.
I followed the same recipe and arranged it in a cup for individual serving. I have powdered the biscuit pieces finely and layered it in the cup. Layers of biscuit, cream and spread is there in each cup.
The same recipe with little bit different presentation in the below picture. Used party dessert cups instead of glass cups. Also, used roughly powdered biscuit layer.

Warm Regards,
Happy's Cook - Divya

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