Toffee apple pudding

Toffee apple pudding

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(123 ratings)

Prep: 20 mins Cook: 40 mins

Easy

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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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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merrysee
22nd May, 2013
5.05
So simple, & sleazy, a real comfort pudding will definitely make again.
swetmanje
24th Mar, 2013
5.05
Delicious. Halved the recipe and made four individual puddings served with custard. So yummy!
buckleys
22nd Mar, 2013
5.05
This went down a treat at a recent dinner party. I substitued walnuts for pecans because I prefer the taste, other than that stuck to the recipe. Will certainly become a regular pud in our house.
jbinksyboy
18th Mar, 2013
5.05
Delicious. I used bashed up granola for the topping which worked well. May add a little cinnamon to the apples next time.
liquoricecomfits
8th Mar, 2013
Can you assemble this pudding a few hours in advance and then cook it or will that make it go soggy?
faith78
3rd Mar, 2013
5.05
Amazing make sure butter cooled before adding ino milk as otherwise it curdles. Don't be afraid by amount of liquid!
jessieredican
18th Feb, 2013
I cannot fault this pudding, absolutely gorgeous and so simple to make.
cmidmore
17th Feb, 2013
5.05
This is very very good and very very easy. I didn't have any nuts and it was still fantastic. I really don't like it when you have to cream butter and sugar together so this was perfect for me. It was hoovered up by all ages from teens to OAPs. Thanks very much!
caromann
11th Jan, 2013
This was really simple to make and tasted just as it should after following the instructions. We had it with some nice vanilla ice cream and it was very well received.
janaskar
3rd Jan, 2013
5.05
Easy and very tasty! Made a mistake by using Almond essence instead of vanilla, but my party guests still raved about it and wanted the recipe!

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