BISCOFF PUDDING
- 3 tbsp Biscoff spread + more for garnish
- 1 + ½ cup milk
- 3 tbsp cornflour
- ¼ cup sugar
- In a bowl, add Biscoff spread, ½ cup milk and cornflour. Whisk to form a slurry with no lumps.
- In a Saucepan, add 1 cup milk and sugar and heat till the sugar dissolves.
- Add the cornflour slurry to the mix and keep on mixing on low-medium heat till the mixture starts to thicken.
- Once it becomes thick, remove from heat and divide it between two ramekins. Tap on the counter a few times and refrigerate the pudding for 3-4 hours.
- Demould the pudding carefully and pour some melted Biscoff spread over it.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/biscoff-pudding/
3.5.3251