Sticky Toffee Apple Pudding

The Recipe: Sticky Toffee Apple Pudding

It wouldn’t be November without toffee apples. This dessert version marries the classic with the ever-loved sticky toffee pudding, switching out the dates for cooking apples. Serve with cream, custard or vanilla to finish with a flourish.


85g butter, melted

140g self-raising flour

100g golden caster sugar

1 tbsp baking powder

200ml milk

1 egg, beaten

1 tsp vanilla extract

2 Bramley apples (or other cooking) apples, peeled, cored and sliced

For the topping

140g dark brown sugar

50g pecan nuts, roughly chopped


  1. Heat oven to 180C/fan 160C/gas 4.
  2. Grease a 2-litre/3½-pint ovenproof dish lightly with butter.
  3. Tip the flour, sugar and baking powder, along with a pinch of salt, into a large bowl.
  4. Mix together the milk, butter, egg and vanilla extract and stir into the dry ingredients until you get a smooth batter.
  5. Arrange the apples in the dish, spoon the batter on top and smooth with a knife until the apples are covered.
  6. For the topping, pour 250ml boiling water over the sugar and stir together until smooth.
  7. Pour the liquid over the pudding mixture, then scatter over the pecans.
  8. Bake for about 40 mins until the pudding has risen and is golden.
  9. Use a big spoon to serve the pudding, making sure you get some of the gooey caramel sauce covering the bottom of the dish.
  10. Serve with pouring cream, warm custard or vanilla ice cream.

For more delicious savoury meals that are perfect for these cosy evenings in, check out our recipes for Spiced Root Vegetable Soup, Gooey Baked Tatties, Cheesy ‘Bonfire’ Bread and Pumpkin Pot.

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