Biscoff & popcorn pudding jar
“on a cliff edge”
Ingredients
1 handful of popcorn kernels.
Nub of butter.
4 Biscoff biscuits.
1 banana.
2 plain or chocolate sponge cupcakes.
Jar of Biscoff or cookie spread.
1 tbl spoon of chopped almonds.
1 tbl spoon of chopped pistachios.
1 empty clean jar big enough to fit a dessert spoon in.
Prep
Roughly break up your biscuits or smash with a rolling pin into a mixing bowl. Break your cupcakes into small bite size pieces and add them to the bowl.
Method
Using a pan on a medium heat or two sieves clipped together over, and open fire add the nub of butter and your kernels and toast until they have all popped, you will need to constantly shake the pan/sieve so not to burn the popcorn. Take off the heat and leave to one side. Gently toast in a dry pan your almonds and pistachios then add to the popcorn to cool. Peel and slice your banana. Take your bowl of cakes and biscuits and add the nuts, banana, most of the popcorn and gently mix together so you don’t mush the banana. Place the mixture into your jar but make sure you don’t compress it as it will need some gaps. In a saucepan add 3 to 4 generous tablespoons of the spread and heat very gently until it has become a liquid. Pour most of the sauce gently over your mix, add some more popcorn then drizzle with a little more sauce.
“You can eat this while It’s still warm or leave to cool, either way it’s delicious!”
’Watch me cook this on YouTube’’
Channel: Wildernessrobbo
Play list: Cooking in the wild
Video: Biscoff pudding jar
Cooking Wild 