Sticky toffee apple pudding in a bowl

Sticky toffee apple pudding

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(135 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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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!
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.
4th Oct, 2016
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).
4th Oct, 2016
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.
1st Oct, 2016
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!
21st Jun, 2016
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
11th Apr, 2016
Delicious. Absolutely delicious. Trust the recipe!
3rd Apr, 2016
Lovely recipe, quick and easy, and very tasty. We will definitely have this again.
3rd Apr, 2016
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.)
29th May, 2015
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


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
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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