Biscoff Biscuit Pudding is a creamy dessert made by combining lightly sweetened whipped cream that is infused with Biscoff smooth spread and milk-dipped McVitie’s Rich Tea biscuits. A scatter of flaked almonds in between the layers creates an extra special layer with that delightful nutty crunch!

The best way I can explain the Biscoff Biscuit Pudding is that you can taste the layers in which it’s made. First, you get the taste of the smooth cool cinnamon- spiced Biscoff cream and then a hint of the brandy and then the biscuit sponge and more cinnamon-spiced Biscoff cream. Heavenly!

It’s simple to make, not too sweet and requires only 6 ingredients – Biscoff smooth spread, icing sugar, thickened cream/heavy cream, biscuits/cookies, flaked almonds (optional) and milk. Add a dash of brandy to milk for a rich and delicate flavour, however, you could omit the alcohol if you are not a fan!

This Biscoff Biscuit Pudding is fun to construct as you do not require any fancy gadgets or equipment to assemble this dessert.

It makes a marvellous no-bake dessert and ideal for a dinner party, which means you can make this Biscoff Biscuit Pudding 1 day ahead. A make-ahead dessert gives you more time to spend with your guests. We all know that a little down time at the end of the long evening with a bowl of an indulgent dessert like this Biscuit Pudding is a well-deserved treat!!

Biscoff Spread (smooth) is the special ingredient in this Biscuit Pudding.

Lotus Biscoff Spread is a spread (most familiar brand of cookie butter) made from world-famous cookies called Lotus Biscoff cookies, originally known as Speculoos.

They are cinnamon – spiced shortcrust biscuits that were first served as a snack on US Delta Airlines in 1984. Their popularity soared and by 2010 more than 1.5 billion cookies were enjoyed mid-flight by travellers all around the world.

Biscoff Spread is the brainchild of a Belgian Biscoff cookie fan Els Scheppers’ who not only cooked up the recipe for a creamy spread using Biscoff cookies in 2007 for a Belgian prime time TV programme, “De Bedenkers” (translates to “The Inventors”) but also won the contest to beat 2000 other contestants.

Biscoff Spread was a collaboration with family-owned Lotus Bakeries of Belgium and was first introduced in 2008 in Belgium.

Biscoff Spread is made with 57% Biscoff cookies, contains no nuts, no artificial colours, flavours or preservatives and is a natural alternative to peanut butter. The spread has a distinctive caramelised flavour with a smooth creamy texture.

If you haven’t yet dived into a jar of this spread or munched on one of these caramelised biscuits, then you honestly don’t know what you are missing!

It’s delicious smoothed over toast or bread. A light drizzle of this Biscoff Spread complements pancakes or waffles. I also love a little spread sandwiched between two Biscoff biscuits but my most favourite is drizzling some on ice cream. Heavenly!!

Lotus Biscoff Smooth Spread – the special ingredient in this Biscuit Pudding!

Biscoff Smooth Spread is made with these cinnamon spiced Biscoff cookies!

With layers of Biscoff spread infused whipped cream and biscuits dunked in brandy flavoured milk, this Biscoff Biscuit Pudding has an outward resemblance of the popular Italian dessert Tiramisu, in some ways.

The Italian Tiramisu is also a no-bake dessert, however, it is made with sweet mascarpone filling (cream cheese) and layered with strong espresso dipped sponge finger biscuits (Savoiardi Biscuits), while traditional recipes call for raw eggs to add richness and Marsala (fortified wine) for a delicate flavour.

Anyone wondering what the Italian word “Tiramisu’ translates to? Well, ‘pick-me-up or ‘make-me-happy’. Legend has it that, Tiramisu was created as a hangover cure and hence the name ‘pick-me-up’!!!

At the outset, although my dessert has a slight resemblance to Tiramisu, it does not use the ingredients used in a traditional Tiramisu such as mascarpone cheese, raw eggs and coffee.

In this Biscuit Pudding variation, the lightly sweetened cream is infused with Lotus Biscoff Smooth spread to add a smooth texture and a distinctive cinnamon-spiced caramel flavour. McVitie’s Rich Tea biscuits are reduced sugar crisp biscuits with a pleasant buttery taste and are a great pairing in this Biscuit Pudding. These biscuits are dunked in brandy flavoured milk for a delicately flavoured and truly indulgent treat.

The beautiful thing about using these British Classic McVitie’s Rich Tea biscuits besides their well-rounded taste, is their magical absorption powers. While they are crunchy on their own, the second they hit milk …BOOM! McVitie’s absorb liquid like a sponge while still maintaining their structure, which is ideal for this Biscuit Pudding.

This humble Biscuit Pudding is unique, in that it is mildly sweet yet incredibly satisfying, beautifully creamy yet light, it sets so its cuttable to show its layers yet its soft and luxurious.

This is yet another No-Bake Biscuit Pudding recipe with a delicious twist. It’s the easiest make-ahead dessert and is nothing short of a crowd-pleaser.

So, if you are looking for something different yet indulgent, then this Biscoff Biscuit Pudding with layers of whipped cream, flaked almonds and Rich Tea Biscuits is comfort in a bowl dessert!!

In my version of the Biscuit Pudding, you will need only a handful of ingredients.

Here’s what goes into making the Biscoff Biscuit Pudding:

• Lotus Biscoff Smooth Spread – The special ingredient in this recipe. My version of Biscuit Pudding isn’t biscuit pudding without Biscoff smooth spread to infuse the cream with a distinctive caramelised, cinnamon-spiced flavour! Add the spread directly to the cream as called for in the recipe. I have added 130g, but you may add a little more, for a deeper caramel flavour. Find at: Woolworths and Coles supermarkets on the spread shelf along with other spreads.

• Icing Sugar/powdered sugar/Confectioners’ sugar – For mild sweetness and super smooth texture to the cream. The recipe calls for 50g sifted icing sugar, as I like a mildly sweet pudding, however, increase sweetness (say an extra 10g icing sugar) for a sweeter pudding.

• Thickened cream or heavy whipping cream – In Australia heavy whipping cream is commonly known as thickened cream. I have used thickened cream, as it is great for whipping due to the high fat content and the addition of thickening agents. DO NOT use lighter versions, as lighter versions are not suitable for whipping due to their lower fat content.

• • In this recipe, I have used Woolworths brand, and it works perfectly fine.
  • You may use Dairy Farmers thickened cream or Bulla thickened cream.

• McVitie’s Rich Tea Biscuits (my twist) – Biscuit Pudding can be made with Biscoff Biscuits and layers of whipped cream but in my twist, I am using McVitie’s biscuits for a variation, as these biscuits are a great pairing in this Biscuit Pudding. There are 37 biscuits in a 300g pack, and I have used approximately 11 biscuits per layer (Recipe Note: You will need a rectangular 11 x 7 x 1.5-inch baking pan/dish with at least 8-cup capacity). There will be 4 leftover biscuits for a delicious snack with a cup of coffee or afternoon tea. Find at: Woolworths and Coles in the biscuit aisle grouped with the Mcvitie’s Digestive Biscuits. They are healthier, reduced sugar crisp biscuits with a pleasant buttery taste. They are perfect for dunking and using in desserts.

• Alternatives:
  • Arnott’s Marie biscuits (Coles). Very similar to the Rich Tea Biscuits. Also known as Mariebon, Marietta and Maria in different languages. Woolworths does not stock them anymore.
  • Arnott’s Milk Arrowroot biscuits original (Woolworths and Coles).
  • McVitie’s digestives original (Woolworths and Coles). Slightly larger in size compared to McVitie’s Rich Tea biscuits but work well as an alternative. Due to their slightly larger size, you may need only 9 or 10 biscuits per layer.

• Milk – To dunk the biscuits to soften them. Dunk only for 3 seconds on each side, as we want biscuits that are semi-soft but with a little bite to them. We do not want them overly saturated or soggy.

• Brandy (optional) – Used for a delicate flavour but you could skip if you are not a fan. If using, add the brandy to the milk, whisk and then dunk the biscuits very briefly to absorb that delicate flavour. Possible Substitute: 1 tsp. pure vanilla extract.

• Flaked almonds – For the simple topping and in between layers for that delicious nutty crunch. For more decorating ideas, refer to the heading “How to decorate your Biscoff Biscuit Pudding” below.