Toffee apple pudding

Toffee apple pudding

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(120 ratings)

Prep: 20 mins Cook: 40 mins


Serves 6 adults, or 4 adults and 4 kids
A rich after-dinner treat

Nutrition and extra info

Nutrition: per serving

  • kcal452
  • fat20g
  • saturates9g
  • carbs68g
  • sugars49g
  • fibre2g
  • protein6g
  • salt1.26g
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  • 85g butter, melted



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

  • 140g self-raising flour
  • 100g golden caster sugar
  • 1 tbsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 200ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tsp vanilla extract
  • 2 Bramley apple (or other cooking) apples, peeled, cored and sliced
    Bramley apples

    Bramley apple

    bram-lee app-el

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

For the topping

  • 140g dark brown sugar
  • 50g pecan, roughly chopped
    Pecan nuts



    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…


  1. Heat oven to 180C/fan 160C/gas 4. Grease a 2-litre/3½-pint ovenproof dish lightly with butter. Tip the flour, sugar and baking powder, along with a pinch of salt, into a large bowl. Mix together the milk, butter, egg and vanilla extract and stir into the dry ingredients until you get a smooth batter. Arrange the apples in the dish, spoon the batter on top and smooth with a knife until the apples are covered.

  2. For the topping, pour 250ml boiling water over the sugar and stir together until smooth. Pour the liquid over the pudding mixture, then scatter over the pecans. Bake for about 40 mins until the pudding has risen and is golden. Use a big spoon to serve the pudding, making sure you get some of the gooey caramel sauce covering the bottom of the dish. Serve with pouring cream, warm custard or vanilla ice cream.

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Comments (157)

stef1630's picture

Just made this for a sunday lunch dessert today and it was delicious! Followed the recipe exactly and worked perfectly. Served with vanilla ice cream. The comments about adding cinnamon to the batter sound good, so may try that next time for something slightly different. Cooking time was correct - I did 180 degrees for 40 mins and was cooked perfectly.

lizleicester's picture

This pudding is delicious. Don't be put off by the strange addition of hot, sugary water to the top of your cakey mixture - it's what turns into the toffee sauce. Will be back to do this one again (and again).

vrog's picture

I thought the 1tbsp of baking powder was a mistake so just added 1 tsp, so not well risen but absolutely delicious! I used walnuts instead of pecans, just because that's what I had.

Vicc's picture

Fantastic recipe, I have made it a few times now. I made it dairy free today for my nephew, I used flora dairy free spread (don't melt it) and hazelnut milk. I added the milk gradually after all the other ingredients to achieve the right consistency. Tasted very good and was very popular with my nephew!

Jeanucks's picture

As hazine124 said - Trust The Recipe. I was very unsure that this pudding was going to turn out well but was pleasantly surprised. When the topping is poured over the pudding mixture you might think that it is not quite right but it works out great. I have made it a couple of times and have been asked for the recipe each time.

hazine124's picture

Delicious. Absolutely delicious. Trust the recipe!

countrypug's picture

Lovely recipe, quick and easy, and very tasty. We will definitely have this again.

KitchenTee's picture

I used pears and added some sea salt to the sugar/water mix. Oh. My. Word. Salted caramel pear pudding! Need I say more... (Well, maybe just: Serve with custard.)

rd00's picture

This turned out as a bit of a mess for me, the batter was too runny and mixed in with the sugar and water mixture and it took a considerable amount of time longer than stated and even then there were parts which weren't properly baked... However it tasted lovely and everybody liked it even though it didn't really look the part

mrsskellers's picture

This was really nice and everybody loved it. I only had dark muscavardo sugar though so it wasn't quite right. It didn't go all sticky and gooey as it should have but that was my fault for not getting the correct sugar. The taste was great though.

bakingmum2015's picture

It's delicious! I will be making this again for sure!

Eloi 2's picture

Fantastic everyone loved it will definitelybe making it again

Irenelewczenko's picture

Just made this for the first time it won't be the last I can see this becoming a family favourite might try it with pears next time.

janet_birch's picture

Really enjoyed this pudding, but felt the apple could have done with some pre-cooking.

Surreyjelbel's picture

I followed the recipe to the letter and had read all the comments so was ready for floating apples and the like, but it was an absolute scrummy success story. Even my husband, who never eats puddings, was tempted and loved it. I did add a teaspoon of cinnammon to the batter mix. Simply divine!

jaycee4040's picture

I thought this was going to be extremely sweet, but it wasn' was just delicious! I thought the tablespoon of baking powder was an error, so I just added a teaspoonful, but the sponge didn't rise very much, so next time, I'll add the full amount.
It is truly delicious, and very easy to make.

EmT's picture

I added a heaped teaspoon of cinnamon to the batter to give it a more interesting flavour, and also mixed in some chopped stem ginger. Just made it taste a bit more rounded. Yummy though - may have been even better when reheated on the second day!

philinbrighton's picture

This was awesome. The cooking time seemed perfect, and it was simple to put together. I forgot to put the melted butter in and the pudding still went down a storm, making it pretty much fat free, which was a bonus. I would like to try again with the butter though as I'm sure it would make it more delicious.

kathryndonna's picture

A really delicious pudding when it eventually cooked, took 1&3/4 hours! I usually need to add about an extra 10 minutes on in my oven but I can't believe anyone has cooked this quantity in 40 minutes.

Joanneroberts44's picture

Very quick and easy to make put in extra apples and made in a fairly shallow 2 litre dish, was very yummy and enjoyed by the whole family will definitely be making this dish again


Questions (7)

Klara Harvey's picture

Can the pud be reheated? Want to make it this weekend to take to a dinner party; Thank you.

chez13's picture

What kind of milk? Whole milk? Thanks

hazine124's picture

I used skimmed - it was perfectly fine.

goodfoodteam's picture

Hi chez13, thanks for your question. For this recipe either whole milk or semi-skimmed would be fine. 

jaycee4040's picture

I just wondered whether the tablespoon of baking powder was the correct measure. It seems an awful lot to me, and I only used a teaspoonful.

clairefarnsworth's picture

Can't believe no one else has picked up on this!! I've used 1tsp too. There was a comment from a lady who said she'd followed the recipe to the t, and never mentioned it being too much - but going to take the risk...

goodfoodteam's picture

Hi jaycee404 and clairefarnsworth, the quantities are correct for this recipe. The mixture contains a lot of liquid and the tablespoon of baking powder is needed to help the sponge part rise leaving a sweet, apple sauce at the bottom. Let us know how you get on if you decide to make it. 

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