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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3rd Nov, 2013
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
27th Oct, 2013
This is one of the most delicious and easiest puddings I have made in ages. Yes it does like there is too much liquid, but trust the recipe and it will be perfect, amazing.
26th Oct, 2013
Lovely. Agree that there seems to look like too much water in the sugar solution, and my apples floated to the top and the batter mixed but it still tasted lovely. Word of warning! I line all my baking tins with greaseproof paper as a matter of habit...don't do it with this, the paper pretty much disintegrated and I spent ages picking little bits out!
23rd Oct, 2013
Really simple to make and re heats well too. Delicious - bit like sticky toffee pudding but nicer I think as the tartness of the apples cuts through the sweetness of the sauce. Will definitely make again.
13th Oct, 2013
Wow this was a real surprise - it looked a complete mess when it went into the oven and actually rather good and even golden when it came out. I also gave it 10 mins more and the apple was only just soft although I had sliced it very thinly. Looking forward to trying with other fruit.
8th Oct, 2013
just perfect, very easy to make tasty comfort foood mmmm
10th Jul, 2013
This is absolutely delicious. I followed the recipe exactly and was amazed how thick the resulting sauce is. A lovely quick and easy pudding to make.
22nd May, 2013
So simple, & sleazy, a real comfort pudding will definitely make again.
24th Mar, 2013
Delicious. Halved the recipe and made four individual puddings served with custard. So yummy!
22nd Mar, 2013
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.


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