Biscoff Cookie Butter Pudding
With the Panasonic 3-in-1 Combination Microwave (CD58JS) , not only did it take less than 10 minutes to cook, but it baked the pudding to perfection - the cake part was light and fluffy, while the centre remained creamy, just like a self-saucing pudding should be! Created by Steph McDonald.
Ingredients
PUDDING:
- 1egg whisked
- 2Biscoff Biscuits crushed
- 40 gvanilla pea protein powder or almond meal
- 40 gyoghurt of choice
- Splash of almond milk as needed to thin batter.
- 0.5 tspbaking powder
SAUCE & FILLING:
- 25 gBiscoff spread softened
Steps
1) In a mixing bowl, add protein powder, crushed Biscoff biscuits and baking powder and stir well to combine.
2) Crack in the egg, and whisk to combine into the dry ingredients.
3) Once combined, fold through the yoghurt and add milk as necessary.
4) Pour half the batter into a greased mug, ramekin or muffin case.
5) Place the softened Biscoff in the centre, saving some to drizzle on top after. Then cover with remaining batter.
6) Place in the @panasonic_au 3-in-1 Combination microwave and bake on the Convection setting at 150C for 10 minutes.
7) Serve while it’s still warm with a drizzle of extra Biscoff spread, vanilla ice cream and caramel sauce. Enjoy!
