Sticky toffee apple pudding

Try a fruity version of the classic sticky toffee pudding for a rich after-dinner treat. Serve with cream, custard or vanilla ice cream

PREP 20 mins
COOK 40 mins


  • calories 452
  • carbs 68
  • saturated fat 9
  • sugar 49
  • protein 6
  • fat 20
  • fibre 2
  • salt 1.26


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
140g dark brown sugar
50g pecans, roughly chopped


  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.