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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18th Mar, 2013
Delicious. I used bashed up granola for the topping which worked well. May add a little cinnamon to the apples next time.
8th Mar, 2013
Can you assemble this pudding a few hours in advance and then cook it or will that make it go soggy?
3rd Mar, 2013
Amazing make sure butter cooled before adding ino milk as otherwise it curdles. Don't be afraid by amount of liquid!
18th Feb, 2013
I cannot fault this pudding, absolutely gorgeous and so simple to make.
17th Feb, 2013
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!
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.
3rd Jan, 2013
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!
8th Dec, 2012
Really tasty, cheap and easy
14th Nov, 2012
Really easy and delicious - a great Sunday lunch dessert standby to rustle up when you're short on time! And the leftovers were great too (what leftovers were they then - ed??)
12th Nov, 2012
This was a bit of a mess for me. Just after I'd poured on the hot water the apples rose to the top and stayed there. The water seemed to mix with the cake mix. I've made this kind of pudding before (Nigella's chilli chocolate pudding) but it didn't work this time. Won't make this again.


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