Sticky toffee apple pudding in a bowl

Sticky toffee apple pudding

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(132 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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2nd Mar, 2018
I can see why people like it, but not for me. It wasn't just okay. No problems with the recipe or cooking time.
24th Feb, 2018
Made this for the first time today for a family gathering. Read all reviews and really didn't know what to expect, but followed recipe exactly except for a slight delay between steps. Transported to destination at end of step 1, and did the rest when we got there so we'd be able to eat it straight from the oven. I've never made anything using this method, but found it remarkably easy, and the results so good. The pecans on top are a must and take it to the next level. Delicious! (Took more like an hour to cook through though...)
25th Nov, 2017
Hi, can we make step 1 the day before?
25th Nov, 2017
Amazing!!! So so easy. I added nutmeg and cinnamon to the mixture. And used two big granny smith cooking apples. Served with double cream, off the scale. A dinner party winner .Thank you!!
lornamcinnes's picture
11th Nov, 2017
I made this today and because I was using eating apples rather than cooking apples, I halved the amount of sugar in the sauce (and put a bit less in the batter). Even with the reduced amount of sugar I found it too sweet for my liking. However, other people who ate it didn't mind the sweetness. I forgot the vanilla essence, but I did sprinkle cinnamon over the apples, which was nice. I also only used 60g of butter (actually I used Pure spread), and if I made this again I would want to try it with Bramleys rather than eating apples and I'd add more pecans at the end because they added a lovely crunchy texture on top. Given the sweetness of the dish I think it'd be nice served with natural yoghurt.
30th Oct, 2017
After reading all 161 reviews!! I made this. What a disappointment. Had no problems with the making or cooking which I did for an hour. But thought it was just an over sweet mess. No real texture to the sponge and really tasteless sweet sauce which all mixed together in the dish when served. Won’t make again.
29th Sep, 2017
Has anyone made this ahead, I'm thinking of making the sponge part of it the day before and then adding the sugar water mix just before I cook it? Any idea if this will work?
lornamcinnes's picture
11th Nov, 2017
It might work okay because when you make batter for pancakes it's best left to sit for a while before cooking. Admittedly, pancakes are usually made with plain flour and no raising agent, so I suppose your batter might not rise very well if you leave it overnight before cooking. I reckon it'd still taste absolutely fine though.
23rd Sep, 2017
Very pleased with result, just follow instructions and you have a great tasty satisfying pudding,
lottylouby's picture
27th Mar, 2017
Lovely pudding. I divided the mixture between 2 dishes as i didn't have 1 dish big enough. Used normal castor sugar as didn't have golden and used 3 apples. Does seem weird pouring the water sugar mix on top but it does work. Served slightly warm with ice cream. Our guests took away the recipe I'd printed out so must've been impressed!


18th Feb, 2018
Can you re heat this pudding or would you lose the toffee like sauce? I want to make this in the morning and reheat for the evening. Thanks in advance
goodfoodteam's picture
22nd Feb, 2018
Thanks for your question. This pudding is best fresh from the oven but it is possible to reheat if necessary.
tweetie pie
11th Sep, 2017
Can this be made ahead and frozen? or if not, can it be made the day before and put in the fridge until ready to bake? look forward to your soonest reply, many thanks for your help.
22nd Apr, 2017
Are Braburn apples ok for this
goodfoodteam's picture
26th Apr, 2017
Thanks for your question. Braeburns are eating apples. We'd suggest using a cooking apple such as Bramley which is the most common but you can get other varieties from farmers' markets and British gardens, if you're lucky!
Klara Harvey
2nd Nov, 2016
Can the pud be reheated? Want to make it this weekend to take to a dinner party; Thank you.
17th Mar, 2015
What kind of milk? Whole milk? Thanks
hazine124's picture
11th Apr, 2016
I used skimmed - it was perfectly fine.
goodfoodteam's picture
13th May, 2015
Hi chez13, thanks for your question. For this recipe either whole milk or semi-skimmed would be fine. 
9th Jan, 2014
I just wondered whether the tablespoon of baking powder was the correct measure. It seems an awful lot to me, and I only used a teaspoonful.


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