Treacle apple pudding

Treacle apple pudding

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(9 ratings)

Prep: 15 mins Cook: 50 mins


Serves 6
Using fruit purée instead of butter means you can enjoy a comforting steamed sponge pud with less fat - serve with skinny custard

Nutrition and extra info

Nutrition: per serving

  • kcal264
  • fat2g
  • saturates1g
  • carbs58g
  • sugars38g
  • fibre3g
  • protein4g
  • salt1g
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  • 2-3 Bramley apples, peeled, cored and chopped (about 250g flesh)
    Bramley apples

    Bramley apple

    bram-lee app-el

    A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…

  • 100g light soft brown sugar
  • 50g golden syrup, plus 2 tbsp
  • butter, for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 tangy eating apple, such as Braeburn



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • squeeze of lemon juice
  • 175g self-raising flour
  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 large egg


  1. Heat oven to 180C/160C fan/gas 4. Put the chopped Bramleys in a saucepan, add 100ml water and bring to the boil. Cover and cook for 5 mins until the apples are very soft. Beat to a purée with a wooden spoon. Add the sugar and 50g of the syrup, bring to a simmer, then set aside and cool.

  2. While you wait, grease the inside of a 1.3-litre pudding basin. Spoon 2 tbsp syrup into the bottom. Peel and core the eating apple, slice half and chop the rest. Toss in the lemon juice and nestle the sliced apple into the syrup in the bottom of the basin.

  3. Sift the flour, bicarb and spices into a bowl and add a pinch of salt. Beat the egg into the saucy apple, then tip this and the remaining chopped apple into the bowl and stir until smooth. It will start to rise a little as you mix. Quickly turn the batter into the basin, level the top, then bake for 40-45 mins or until well risen and a skewer inserted comes out clean. Cover with foil towards the end of cooking if the sponge browns too quickly. Leave to rest for a few mins, then turn out onto a plate.

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Comments (10)

sharppayne15's picture

This is quite a heavy pudding but still very delicious. Would make again

ktcodp's picture

This pudding had a lovely flavour, the texture was more like a bread pudding rather than a cake, but I would make it again.

christine56's picture

The absence of any fat makes for a strange texture. I would only recommend this if you are really trying to cut back on your fat intake. It's not in the same league as a light steamed pudding.

paulabiss's picture

Is this recipe freezable?

juliebahrain's picture

I made this using Granny Smith apples which did cook down into a pulp successfully; I also blitzed them with a stick blender just to be sure. I think I was a bit heavy handed with the spices and would use less next time. I didn't find the syrup shone through enough so might suggest 3 tbls in the bottom of the dish next time. Lovely with both custard or vanilla ice cream and low fat!

wilgarsrecipes's picture

/This was delicious & everyone loved it. It took longer than 15mins to prepare though. Definately make again.

amanda6815's picture

Absolutely delicious. It will be a favourite alright.

jithanishant's picture

Amazing pudding. The smell of cinnamon was really soothing. I used fresh grated ginger in place of ground ginger

claudia5095's picture

I wasn't overly keen on this recipe, it had quite a strange texture, but admittedly I did rush through some of the stages and possibly didn't get the apple as smooth as it should be. My husband really liked it, so it possibly just wasn't to my taste. Great that it's low in fat though:)

maddyofficial1's picture

absolutely delicious, melts in your mouth! would definitely recommend!

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