Sticky toffee apple pudding in a bowl

Sticky toffee apple pudding

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(172 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 a dairy product made from separating whole milk or cream into fat and…

  • 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…

  • 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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29th May, 2015
This turned out as a bit of a mess for me, the batter was too runny and mixed in with the sugar and water mixture and it took a considerable amount of time longer than stated and even then there were parts which weren't properly baked... However it tasted lovely and everybody liked it even though it didn't really look the part
7th Apr, 2015
This was really nice and everybody loved it. I only had dark muscavardo sugar though so it wasn't quite right. It didn't go all sticky and gooey as it should have but that was my fault for not getting the correct sugar. The taste was great though.
24th Feb, 2015
It's delicious! I will be making this again for sure!
Eloi 2
23rd Feb, 2015
Fantastic everyone loved it will definitelybe making it again
13th Feb, 2015
Just made this for the first time it won't be the last I can see this becoming a family favourite might try it with pears next time.
4th Feb, 2015
Really enjoyed this pudding, but felt the apple could have done with some pre-cooking.
6th May, 2014
I followed the recipe to the letter and had read all the comments so was ready for floating apples and the like, but it was an absolute scrummy success story. Even my husband, who never eats puddings, was tempted and loved it. I did add a teaspoon of cinnammon to the batter mix. Simply divine!
7th Jan, 2014
I thought this was going to be extremely sweet, but it wasn' was just delicious! I thought the tablespoon of baking powder was an error, so I just added a teaspoonful, but the sponge didn't rise very much, so next time, I'll add the full amount. It is truly delicious, and very easy to make.
15th Dec, 2013
I added a heaped teaspoon of cinnamon to the batter to give it a more interesting flavour, and also mixed in some chopped stem ginger. Just made it taste a bit more rounded. Yummy though - may have been even better when reheated on the second day!
philinbrighton's picture
25th Nov, 2013
This was awesome. The cooking time seemed perfect, and it was simple to put together. I forgot to put the melted butter in and the pudding still went down a storm, making it pretty much fat free, which was a bonus. I would like to try again with the butter though as I'm sure it would make it more delicious.


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