Toffee apple pudding

Toffee apple pudding

By Emma Lewis
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(123 ratings)
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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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Hsaj
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?
123foodelightful
23rd Sep, 2017
5.05
Very pleased with result, just follow instructions and you have a great tasty satisfying pudding,
lottylouby's picture
lottylouby
27th Mar, 2017
5.05
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!
wooz
15th Jan, 2017
The pudding was great, but just a word of warning here. I got a pie dish out which seemed plenty big enough for the pudding, although not as large as stated in the recipe and I put the pudding in the dish. But then I had to put a load of sugar water over the top, which went over the pudding, the work top, the front of the kitchen cabinets, inside the drawers and over the floor, I was still wiping it up a couple of days later. So the moral of that story is to believe the recipe! But it still tasted good!
stef1630
13th Nov, 2016
Just made this for a sunday lunch dessert today and it was delicious! Followed the recipe exactly and worked perfectly. Served with vanilla ice cream. The comments about adding cinnamon to the batter sound good, so may try that next time for something slightly different. Cooking time was correct - I did 180 degrees for 40 mins and was cooked perfectly.
lizleicester
4th Oct, 2016
5.05
This pudding is delicious. Don't be put off by the strange addition of hot, sugary water to the top of your cakey mixture - it's what turns into the toffee sauce. Will be back to do this one again (and again).
Honeygran
4th Oct, 2016
I thought the 1tbsp of baking powder was a mistake so just added 1 tsp, so not well risen but absolutely delicious! I used walnuts instead of pecans, just because that's what I had.
Vicc
1st Oct, 2016
5.05
Fantastic recipe, I have made it a few times now. I made it dairy free today for my nephew, I used flora dairy free spread (don't melt it) and hazelnut milk. I added the milk gradually after all the other ingredients to achieve the right consistency. Tasted very good and was very popular with my nephew!
Jeanucks
21st Jun, 2016
5.05
As hazine124 said - Trust The Recipe. I was very unsure that this pudding was going to turn out well but was pleasantly surprised. When the topping is poured over the pudding mixture you might think that it is not quite right but it works out great. I have made it a couple of times and have been asked for the recipe each time.
hazine124's picture
hazine124
11th Apr, 2016
5.05
Delicious. Absolutely delicious. Trust the recipe!

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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.
Tammy1967
22nd Apr, 2017
Are Braburn apples ok for this
goodfoodteam's picture
goodfoodteam
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.
chez13
17th Mar, 2015
What kind of milk? Whole milk? Thanks
hazine124's picture
hazine124
11th Apr, 2016
5.05
I used skimmed - it was perfectly fine.
goodfoodteam's picture
goodfoodteam
13th May, 2015
Hi chez13, thanks for your question. For this recipe either whole milk or semi-skimmed would be fine. 
jaycee4040
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.
clairefarnsworth
9th May, 2015
Can't believe no one else has picked up on this!! I've used 1tsp too. There was a comment from a lady who said she'd followed the recipe to the t, and never mentioned it being too much - but going to take the risk...
goodfoodteam's picture
goodfoodteam
13th May, 2015
Hi jaycee404 and clairefarnsworth, the quantities are correct for this recipe. The mixture contains a lot of liquid and the tablespoon of baking powder is needed to help the sponge part rise leaving a sweet, apple sauce at the bottom. Let us know how you get on if you decide to make it. 
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