Here's the next instalment of my single serve pudding/bake series. Honestly, you need to save these recipes, they'll save you when you have nothing suitable in the house, or to give to friends/relatives who want to make a friendly sweet treat with minimal ingredients and without a trip to the shops. Not only are these single-serve bakes easy and fuss-free, they taste absolutely delicious – who needs a shop bought, additive filled expensive un-friendly dessert when you can make one of these in about 20 minutes (including 15 in the oven!)
These are also brilliant recipes of the uni student who wants a allergy-friendly and/or plant-based sweet treat but has limited time and equipment to do some baking – all they need is an oven proof ramekin or small bowl, a teaspoon and a tablespoon and a few basic ingredients and they can have a wonderful sweet treat or pudding in minutes (which is also good enough to serve at a dinner party if you make a few at once).
This (plus the brownie i posted the other week) are going to become our holiday staples - when you travel with allergies finding sweet treats and puddings are near impossible (other than maybe a sorbet or slushie)but with these recipes and a bit of planning (i.e. remember to pack a ramekin and some chocolate and Biscoff) and we can have heavenly desserts whenever and wherever we please 🙂
This Biscoff Bondie contains wheat and gluten from the Biscoff and the flour, but if you wanted to make a gluten-free version I'd suggest using a nut or seed butter (if you can eat that) and gluten-free flour and baking powder and you'll have a fantastic instant free-from pud!
Whilst I've used Biscoff because we love it, Wow-butter would work nicely for another nut free option.
To get the lovely crackly brownie type top make sure the Biscoff is warm enough to melt the sugar and when you mix the wet ingredients together they're well combined and very smooth.
I tend to make the mix in a bowl and then transfer to the ramekin, but you could just as easily make it in the ramekin and have the ultimate in one-bowl cooking!
Single Serve Biscoff Blondie
dairy-free, egg-free, nut-free, sesame-free, vegan, can be soya-free, can be gluten-free
Serves 1 (easily multiplied)
- 20 g Biscoff spread (or 1 tbsp)
- 1 tsp flavourless oil (I like sunflower)
- ½ tsp vanilla extract (optional)
- 2 tbsp soft brown sugar
- 2 tbsp plain flour
- ¼ tsp baking powder
- Pinch of salt
- 12 g choc chips (approx 1 tbsp)
- 1/2 Biscoff biscuit (optional)
- Preheat the oven to 180 degrees Centigrade
- Melt the biscoff spread (this is easiest in a microwave for about 20 seconds but otherwise in a small pan on the hob)
- Stir in the oil, vanilla and sugar until you have a lovely smooth mix
- Mix in the flour, baking powder and salt.
- Stir in most of the chocolate chips
- Pour into the ramekin and then decorate the top with pieces of biscoff biscuit and the remaining choc chips
- Bake for 15 minutes
- Leave to cool for at least 5 minutes. If eaten hot this is gorgeously gooey, leave to cool completely and is dense and fudgy
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