These Biscoff Pudding Jars have a biscoff cookie crust, creamy biscoff pudding and topped with cookie butter and chocolate. If you love biscoff then these decadent jars are a must try!

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 25 minutes
  • Total time: 285 minutes
  • Yield: 12 if using 2-3 oz containers
  • Category: Dessert
  • Cuisine: American

Ingredients

  • 11 biscoff cookies
  • 2 tablespoons butter (melted & cooled, I used unsalted)
  • 3 tablespoons cornstarch
  • 500 ml + 3 tablespoons whole milk (divided)
  • 3-4 tablespoons granulated white sugar (38-50 grams, I used 4 tablespoons)
  • ½ cup +2 tablespoons biscoff cookie butter (180 grams, slightly melted + more to drizzle on top)
  • pinch salt
  • 1 cup heavy cream
  • chocolate (melted, to drizzle on top)

Method

  1. Pulse the biscoff cookies into crumbs using a food processor. Add melted butter and mix until the mixture resembles crumbs. Now, take your jars (or whatever container you will be serving the pudding in) and add around 2 teaspoons (use 1 teaspoon if using 2 oz to 3 oz containers) of the crushed cookie mixture into each jar. Then press the filling using a muddler or with the back of your spoon to make it compact. Place these jars in the fridge while you make the filling.
  2. To make the pudding, mix together cornstarch with 3 tablespoons of warm whole milk and set aside. Then heat the remaining 500 ml whole milk in a pan on medium heat. Once it's slightly heated, add sugar to it. Keep stirring the milk at regular intervals so that it doesn't stick to the bottom of the pan.
  3. Let it come to a slight boil and then remove pan from heat. Melt biscoff cookie butter for 30 seconds so that it's a little runny (easier to mix) and then add it to the hot milk and stir using a whisk until it is well combined with the milk. Also add a pinch of salt.
  4. Now take the cornstarch slurry that you had prepared earlier and add that to the milk. Remember to give it a quick stir before adding as cornstarch settles as it sits.
  5. Immediately transfer the pan back to the stovetop on medium-low heat. Keep stirring with your whisk. You will see that the mixture will start to thicken almost immediately. You will only need to cook for around 1 to 1 & 1/2 minutes here. Do not make it super thick. Remove the pan from heat and let it cool down for 20 minutes or so.
  6. Now using a strainer, strain the mixture. This step is optional, but results in a smoother pudding. Let it cool down completely.
  7. Now beat the cream until it forms peaks. Don't beat it too much else the cream will separate. Fold the whipped cream in parts into the pudding mixture in 2 to 3 parts. Fold gently as you don't want to deflate the air.
  8. Pipe the pudding into the chilled jars. Place the jars back in the refrigerator for a few hours (minimum 1 hour).
  9. Now melt some more biscoff cookie butter and drizzle on top of each jar. Again chill the jars for an hour. (If you don't want to add the chocolate layer, the jars are ready at this point).And finally add some melted chocolate at the top. Garnish with some biscoff cookie crumbs. Make all the jars similarly. Keep these chilled but take them out of the refrigerator 30 minutes before serving.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.