Treacle apple pudding

Treacle apple pudding

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(12 ratings)

Prep: 15 mins Cook: 50 mins


Serves 6

Using fruit purée instead of butter means you can enjoy a comforting steamed sponge pud with less fat - serve with skinny custard

Nutrition and extra info

Nutrition: per serving

  • kcal264
  • fat2g
  • saturates1g
  • carbs58g
  • sugars38g
  • fibre3g
  • protein4g
  • salt1g
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  • 2-3 Bramley apples, peeled, cored and chopped (about 250g flesh)
    Bramley apples

    Bramley apple

    bram-lee app-el

    A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…

  • 100g light soft brown sugar
  • 50g golden syrup, plus 2 tbsp
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a translucent, golden-amber coloured, sweet syrup

  • butter, for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 tangy eating apple, such as Braeburn



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • squeeze of lemon juice
  • 175g self-raising flour
  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 large egg


  1. Heat oven to 180C/160C fan/gas 4. Put the chopped Bramleys in a saucepan, add 100ml water and bring to the boil. Cover and cook for 5 mins until the apples are very soft. Beat to a purée with a wooden spoon. Add the sugar and 50g of the syrup, bring to a simmer, then set aside and cool.

  2. While you wait, grease the inside of a 1.3-litre pudding basin. Spoon 2 tbsp syrup into the bottom. Peel and core the eating apple, slice half and chop the rest. Toss in the lemon juice and nestle the sliced apple into the syrup in the bottom of the basin.

  3. Sift the flour, bicarb and spices into a bowl and add a pinch of salt. Beat the egg into the saucy apple, then tip this and the remaining chopped apple into the bowl and stir until smooth. It will start to rise a little as you mix. Quickly turn the batter into the basin, level the top, then bake for 40-45 mins or until well risen and a skewer inserted comes out clean. Cover with foil towards the end of cooking if the sponge browns too quickly. Leave to rest for a few mins, then turn out onto a plate.

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Comments, questions and tips

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12th Nov, 2018
Argh, skewer can out clean after 45 mins. Left it for 15 mins and then cut into it and out oozed uncooked mixture :( son commented is it meant to look like diarrhoea!! In desperation i microwaved it for a bit but gave up. Daughter ate the cooked sponge around the edges & seemed to like it. I tried it but think I was too heavy handed with the cinnamon & it wasn’t appealing!! I’ll go back to a butter based sponge never been undercooked with them !!
29th Sep, 2017
This is a really brilliant recipe-so easy and incredibly delicious. I shall definitely be using it again! I think I may add a little less sugar and golden syrup next time as the cake was really quite sweet but great for a comforting pud. 5 stars!
13th Nov, 2016
This is quite a heavy pudding but still very delicious. Would make again
4th Nov, 2013
This pudding had a lovely flavour, the texture was more like a bread pudding rather than a cake, but I would make it again.
18th Apr, 2013
The absence of any fat makes for a strange texture. I would only recommend this if you are really trying to cut back on your fat intake. It's not in the same league as a light steamed pudding.
20th Mar, 2013
Is this recipe freezable?
18th Mar, 2013
I made this using Granny Smith apples which did cook down into a pulp successfully; I also blitzed them with a stick blender just to be sure. I think I was a bit heavy handed with the spices and would use less next time. I didn't find the syrup shone through enough so might suggest 3 tbls in the bottom of the dish next time. Lovely with both custard or vanilla ice cream and low fat!
6th Mar, 2013
/This was delicious & everyone loved it. It took longer than 15mins to prepare though. Definately make again.
amanda6815's picture
4th Mar, 2013
Absolutely delicious. It will be a favourite alright.
18th Feb, 2013
Amazing pudding. The smell of cinnamon was really soothing. I used fresh grated ginger in place of ground ginger


1st Oct, 2018
Could you pop this in the slow cooker? Just wondering if it would work on a high setting for say 4 hours or so...? Thanks for your help and guidance as always! x
goodfoodteam's picture
3rd Oct, 2018
Thanks for your question. We'd suggest using a steamed pudding recipe for the slow cooker. Take a look at the following, the slow cooker instructions are in the recipe tip at the bottom:
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
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