Sticky toffee apple pudding in a bowl

Sticky toffee apple pudding

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(156 ratings)

Prep: 20 mins Cook: 40 mins


Serves 6 adults, or 4 adults and 4 kids

Try a fruity version of the classic sticky toffee pudding for a rich after-dinner treat. Serve with cream, custard or vanilla ice cream

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 apples (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, questions and tips

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11th Dec, 2018
As I put this messy dish of gloop into the oven I thought to myself, what a waste of nice ingredients...I was wrong!! It worked, looked good and tasted good too :) I think it is important to use cooking apples otherwise it would be a bit bland. I used 75g caster in the sponge and 100g dark sugar in the sauce as others commented it would be too sweet otherwise - it was just right for us. Oh, I also made this dairy free by using hard stork instead of butter, and soya milk. Yum!
16th Nov, 2018
This was delicious - made in practice for my family before doing for a load of guests. I love apple crumble but, with a glut of cooking apples, I wanted something different. Made according to the recipe apart from the topping - I just scattered the brown sugar over the top of the batter and then poured the boiling water over, poking the batter to let the water down to the bottom. No extra baking time needed in a non-fan oven, it came out with a nice crispy top, an attractive pudding to serve on the table and served with custard. Not too sweet with cooking apples, which were thinly sliced and came out nicely softened. I would say - don't add the liquid to the dry ingredients until you've prepped the apples. I found the batter started rising while I peeled and sliced the apples. Also - use a big dish. Maybe because the batter started rising but it nearly overflowed a regular dish.
23rd Oct, 2018
Made this recipe to use up a glut of cooking apples and despite being worried about the reviews it came out brilliant. I used extra apples and reduced the sugar in the sponge to 40g after reading other comments about being too sweet. My oven is extremely temperamental so I have no idea what temperature it cooked at but it came out with a lovely crispy top. Will definitely make it again but adding some cinnamon and ginger to the sponge mix. Also didn't have any pecans so used walnuts instead.
4th Oct, 2018
Came out perfectly, despite worries after reading others reviews! Needed to cook for 15 mins longer and was very sweet, but we used sweet dessert apples from the garden. We also added 3/4tsp cinnamon to the mix. It isn't a pretty bake, but a comforting pud to be dished out with a big spoon. We ate ours over a few days with ice cream. Nice cold or warm :)
Lisa Appleton's picture
Lisa Appleton
29th Sep, 2018
I made this today in a trial run for a dinner party next week and boy am I glad I did. What a mess! Whilst it tastes okish if not a bit bland, it looks like something the dog threw up . Im all for rustic but theres rustic and then theres this; a steaming bowl of slop youd be embarressed to serve to family let alone at a party. This wont be going on the menu.
2nd Mar, 2018
I can see why people like it, but not for me. It wasn't just okay. No problems with the recipe or cooking time.
Lisa Appleton's picture
Lisa Appleton
29th Sep, 2018
even my brother who has been known to eat leftovers from the bin wouldnt touch this mess.
24th Feb, 2018
Made this for the first time today for a family gathering. Read all reviews and really didn't know what to expect, but followed recipe exactly except for a slight delay between steps. Transported to destination at end of step 1, and did the rest when we got there so we'd be able to eat it straight from the oven. I've never made anything using this method, but found it remarkably easy, and the results so good. The pecans on top are a must and take it to the next level. Delicious! (Took more like an hour to cook through though...)
25th Nov, 2017
Hi, can we make step 1 the day before?
25th Nov, 2017
Amazing!!! So so easy. I added nutmeg and cinnamon to the mixture. And used two big granny smith cooking apples. Served with double cream, off the scale. A dinner party winner .Thank you!!


4th Sep, 2019
I am hoping to make this on Sunday for friends. Can I make it a few hours in advance (ie up to the end of ‘step 1’ - then keep it in the fridge until I’m ready to bake it? At which point I can do step 2 and get it in the oven?
goodfoodteam's picture
9th Sep, 2019
Thanks for your question. This pudding will need to go into the oven straightaway as when the raising agent mixes with liquid it begins to activate. If left too long, it will affect the rise of the dessert.
30th Jan, 2019
Hi. I love this recipe and made it many times. I am going to be cooking for vegans. Will it still work with soya milk and vegan butter? Thanks
17th Sep, 2018
Can i do this pudding in little separate ramekins?
goodfoodteam's picture
19th Sep, 2018
Thanks for your question. Yes, you can but you'll need to reduce the cooking time.
18th Feb, 2018
Can you re heat this pudding or would you lose the toffee like sauce? I want to make this in the morning and reheat for the evening. Thanks in advance
goodfoodteam's picture
22nd Feb, 2018
Thanks for your question. This pudding is best fresh from the oven but it is possible to reheat if necessary.
tweetie pie
11th Sep, 2017
Can this be made ahead and frozen? or if not, can it be made the day before and put in the fridge until ready to bake? look forward to your soonest reply, many thanks for your help.
22nd Apr, 2017
Are Braburn apples ok for this
goodfoodteam's picture
26th Apr, 2017
Thanks for your question. Braeburns are eating apples. We'd suggest using a cooking apple such as Bramley which is the most common but you can get other varieties from farmers' markets and British gardens, if you're lucky!


Lisa Appleton's picture
Lisa Appleton
29th Sep, 2018
Dont bother or save yourself some time and get a shop bought one, mash it all up with a fork until it looks like baby food and dollop it in a bowl with a drop of cream. Voila. You have this dish!
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