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Biscoff Pudding Recipe: Creamy Lotus Biscoff Dessert Guide

Indulgence takes on a new meaning with this creamy Biscoff pudding. This Biscoff pudding combines a velvety texture with the warm, spiced caramel notes of Biscoff spread. Whether you already love Biscoff or are trying it for the first time, this dessert delivers comforting flavor in every spoonful.

Biscoff spread is the heart of the recipe: its caramelized, spiced profile deepens the pudding’s aroma and flavor while its smoothness contributes to a luxurious mouthfeel. This simple dessert works for special occasions or a satisfying everyday treat—each bite is a balanced blend of spice and sweetness.

Biscoff Pudding

Ingredients Used in Biscoff Pudding

  • Biscoff spread

Biscoff spread provides the signature flavor—caramelized and warmly spiced. It contributes both aroma and depth to the pudding and helps create a silky, rich texture that makes the dessert feel indulgent.

  • Milk

Milk forms the pudding’s base, giving it structure and creaminess. Heat the milk with the other ingredients, then chill the mixture to set. Full-fat milk gives the best texture and flavor, but use any milk you prefer.

  • Cornstarch

Cornstarch is the setting agent that thickens the mixture when heated. It helps bind the ingredients, absorbs liquid, and yields a wobbly, jiggly pudding with a smooth finish.

  • Sugar

Castor or fine sugar adds the right level of sweetness and helps produce a smooth, creamy consistency when dissolved into the heated milk. Adjust sweetness to your taste.

Biscoff Pudding

Equipment

This is an easy recipe that doesn’t require much equipment. Accurate measuring tools are useful: measuring cups and spoons ensure consistent results. Use a heavy-bottomed saucepan to heat the milk and combine the ingredients, and a stovetop or induction hob as your heat source. Glass ramekins are ideal for setting individual portions.

Tips for Best Results

  1. Use full-fat milk for better texture and flavor.
  2. Mix the cornstarch with 1/2 cup milk separately to form a smooth slurry before adding it to the hot milk—this prevents lumps.
  3. Make sure the sugar dissolves completely in the warmed milk before adding the slurry.
  4. Remove the pan from heat as soon as the mixture thickens to avoid overcooking and lumping.
  5. Strain the final mixture through a sieve if needed to ensure an ultra-smooth pudding.
BISCOFF PUDDING
Ingredients
  • 3 tbsp Biscoff spread + more for garnish
  • 1 1/2 cup milk
  • 3 tbsp cornflour (cornstarch)
  • 1/4 cup sugar
Instructions
  1. In a bowl, whisk together Biscoff spread, 1/2 cup milk, and cornflour to form a smooth slurry with no lumps.
  2. In a saucepan, warm 1 cup milk with the sugar until the sugar dissolves.
  3. Slowly add the cornflour slurry to the warm milk, stirring constantly over low–medium heat until the mixture begins to thicken.
  4. Once thickened, remove from heat, divide the pudding between two ramekins, tap them on the counter to remove air bubbles, and refrigerate for 3–4 hours to set.
  5. Carefully unmold the chilled puddings and drizzle with a little melted Biscoff spread before serving.

Related Recipes

  1. Small Serve Biscuit Pudding

  2. Litchi Rose Pudding

  3. Small Serve Chocolate Panna Cotta

If you make this Biscoff pudding, share your photos and tag the creator on Instagram with the hashtag #Bakewithshivesh. Happy baking!