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Sticky toffee apple pudding

Bowl of sticky toffee pudding with ice cream next to a baking dish of sticky toffee pudding and a mug of coffee

Sticky toffee apple pudding

Name: Sticky toffee apple pudding
Cook time: 40 min
Total time: 1 h
Yield: Serves 6 adults, or 4 adults and 4 kids
Cuisine: British
Ingredients: 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 pecan roughly chopped

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Serves 6 adults, or 4 adults and 4 kids

Easy

Prep: 20 mins

Cook: 40 mins

A star rating of 4.5 out of 5.258 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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

roughly chopped

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Nutrition: per serving

kcal452
fat20g
saturates9g
carbs68g
sugars49g
fibre2g
protein6g
salt1.26g

low

Method

step 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.
step 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.

Recipe from Good Food magazine, November 2006

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A star rating of 4.5 out of 5.258 ratings

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