Yoghurt-Biscoff Pudding
Image: Supplied/Farzana Kumandan
500g double cream yoghurt
2 tsp honey
125g Biscoff Biscoff
Add ¾ of the yoghurt in a small bowl (preferably square). Stack the biscuits, lining them up but keep on biscuit behind. Cover with the remaining biscuits, cling or cover and refrigerate overnight or for at least six hours. Once ready to serve, sprinkle over the remaining biscuit on top.
Farzana Kumandan is the founder of Sprinkles and Spice, cookbook author, recipe developer and content creator. She is also the resident chef for Sprinkle Time on Radio 786, a recipe columnist and a business owner. For more information, visit www.sprinklesandspice.co.za; Instagram, TikTok or Facebook at Sprinkles and Spice by Farzana Kumandan @ sprinklesandspicect