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Sticky Toffee Apple Pudding

1st December 2019

sticky toffee pudding


Here are the ingredients you need. Bramley apples work well but other cooking varieties can be substituted.

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 toffee sauce:

140g dark brown sugar

Perfect for: Dessert
Preparation time: 10 mins
Cooking time: 40 mins
Serves: 4

This is another of our household autumn favourites. It is very easy but looks like you’ve made an effort. It is best served hot from the oven with a scoop of ice cream, a drizzle of cream or a large dollop of Greek yogurt. The directions for the toffee sauce may seem a little strange, and you will be forgiven for thinking that the whole thing looks like a culinary disaster just before you put it in the oven-but trust me, it works and never fails to amaze and please!


Heat the oven to 180C / fan 160C / Gas 4

Grease a 2-litre/3½-pint ovenproof dish lightly with butter.

Peel, core and slice the apples. Bramley or any other cooking variety will do the trick

Cored and peeled apples
Peel, core and slice the apples and place into a greased ovenproof dish

Tip the flour, sugar and baking powder, along with a pinch of salt, into a large bowl (your dry ingredients). In a large jug or separate bowl mix together the milk, butter, egg and vanilla extract (your wet ingredients). Stir the wet ingredient mix into the dry ingredient mix until you get a smooth batter.

Making a loose batter
Mix the dry ingredients together and in separate jug mix the wet ingredients together-then mix the wet ingredients into the dry to make a loose batter

Arrange the apples in the dish (it doesn’t matter if they have gone a bit brown by now), spoon the batter on top and smooth with a knife until the apples are covered.

Pour the batter over the apples
Pour the batter over the prepared apples and smooth out

For the toffee sauce pour 250ml boiling water over the dark brown sugar and stir together until smooth.

Pouring the toffee sauce
Mix the sugar for the toffee with 250ml boiling water and be brave and pour it over the top of the pudding

Pour the liquid over the pudding mixture (this is the part where you may start doubting this recipe but hang in there!)

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 toffee sauce which you will discover to your delight covering the bottom of the dish under the apples. Serve with pouring cream, warm custard, vanilla ice cream or with a generous dollop of Greek yogurt which is a compliment to the sweet apples and toffee sauce.

Jackie Rudge

1 Comment

  1. Julie

    Is there a mistake with the volume of wet ingredients, as I’ve had this in the oven for well over an hour and it’s still liquid! I made it to the exact measurements and method as above but something is not right!


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