Toffee apple pudding

Toffee apple pudding

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(123 ratings)

Prep: 20 mins Cook: 40 mins


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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  • 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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robbothechef's picture
13th Nov, 2011
Really nice pudding, I would allow an extra 15 - 20 mins cooking time though!
10th Nov, 2011
Made this to warm us up on Bonfire Night. So quick and easy to make and really delicious!
6th Nov, 2011
Loved this! I used eating apples, as I have an excess, and light brown sugar instead of dark as that is what was in the cupboard, it had a lovely golden syrup flavour.
4th Nov, 2011
What is golden caster sugar ? can I just use a light brown sugar ? I live in Holland so I need an alternative .
29th Oct, 2011
I cooked this for a work "bring a dish" event and for last years family christmas dinner. This afters seems to taste even better a day or two later (not sure why though!) - so if its not all eaten on day one - keep it!
24th Oct, 2011
Absolutely gorgeous everyone who ate it gave a 10/10 verdict
24th Oct, 2011
Lovely, a very unusual recipe,,couldnt believe that you made a batter then poured the sugar water over it but it worked! I added cinnamon to the batter and flaked almonds on the top..that was all I was delicious
23rd Oct, 2011
Made this exactly as per the recipe : it was fabulous!
10th Oct, 2011
Can walnuts be used instead of pecans? As I have an abundance of them from my Ma-in-Law's garden!! Jo.T
8th Oct, 2011
Delicious. The mixture looked very runny before putting in the oven which worried me but it turned out perfect.


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