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Sticky toffee apple pudding in a bowl

Sticky toffee apple pudding

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(127 ratings)

Prep: 20 mins Cook: 40 mins

Easy

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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Ingredients

  • 85g butter, melted
    Butter

    Butter

    butt-err

    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

    Milk

    mill-k

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

  • 1 egg, beaten
    Eggs

    Egg

    egg

    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

    Pecan

    pee-kan

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

Method

  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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hayzie84
25th Nov, 2017
Hi, can we make step 1 the day before?
theskiingbear
25th Nov, 2017
5.05
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!!
lornamcinnes's picture
lornamcinnes
11th Nov, 2017
3.8
I made this today and because I was using eating apples rather than cooking apples, I halved the amount of sugar in the sauce (and put a bit less in the batter). Even with the reduced amount of sugar I found it too sweet for my liking. However, other people who ate it didn't mind the sweetness. I forgot the vanilla essence, but I did sprinkle cinnamon over the apples, which was nice. I also only used 60g of butter (actually I used Pure spread), and if I made this again I would want to try it with Bramleys rather than eating apples and I'd add more pecans at the end because they added a lovely crunchy texture on top. Given the sweetness of the dish I think it'd be nice served with natural yoghurt.
bikerbell
30th Oct, 2017
0.05
After reading all 161 reviews!! I made this. What a disappointment. Had no problems with the making or cooking which I did for an hour. But thought it was just an over sweet mess. No real texture to the sponge and really tasteless sweet sauce which all mixed together in the dish when served. Won’t make again.
Hsaj
29th Sep, 2017
Has anyone made this ahead, I'm thinking of making the sponge part of it the day before and then adding the sugar water mix just before I cook it? Any idea if this will work?
lornamcinnes's picture
lornamcinnes
11th Nov, 2017
3.8
It might work okay because when you make batter for pancakes it's best left to sit for a while before cooking. Admittedly, pancakes are usually made with plain flour and no raising agent, so I suppose your batter might not rise very well if you leave it overnight before cooking. I reckon it'd still taste absolutely fine though.
123foodelightful
23rd Sep, 2017
5.05
Very pleased with result, just follow instructions and you have a great tasty satisfying pudding,
lottylouby's picture
lottylouby
27th Mar, 2017
5.05
Lovely pudding. I divided the mixture between 2 dishes as i didn't have 1 dish big enough. Used normal castor sugar as didn't have golden and used 3 apples. Does seem weird pouring the water sugar mix on top but it does work. Served slightly warm with ice cream. Our guests took away the recipe I'd printed out so must've been impressed!
wooz
15th Jan, 2017
The pudding was great, but just a word of warning here. I got a pie dish out which seemed plenty big enough for the pudding, although not as large as stated in the recipe and I put the pudding in the dish. But then I had to put a load of sugar water over the top, which went over the pudding, the work top, the front of the kitchen cabinets, inside the drawers and over the floor, I was still wiping it up a couple of days later. So the moral of that story is to believe the recipe! But it still tasted good!
stef1630
13th Nov, 2016
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.

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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.
Tammy1967
22nd Apr, 2017
Are Braburn apples ok for this
goodfoodteam's picture
goodfoodteam
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!
Klara Harvey
2nd Nov, 2016
Can the pud be reheated? Want to make it this weekend to take to a dinner party; Thank you.
chez13
17th Mar, 2015
What kind of milk? Whole milk? Thanks
hazine124's picture
hazine124
11th Apr, 2016
5.05
I used skimmed - it was perfectly fine.
goodfoodteam's picture
goodfoodteam
13th May, 2015
Hi chez13, thanks for your question. For this recipe either whole milk or semi-skimmed would be fine. 
jaycee4040
9th Jan, 2014
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
9th May, 2015
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
goodfoodteam
13th May, 2015
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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