An easy sticky toffee apple pudding recipe made with tart cooking apples like Bramleys and a sweet self-saucing homemade toffee sauce. It's the perfect dessert for Autumn!
Delicious with clotted cream, ice cream, or custard! You might also like my easy Eve's pudding recipe!
This is the perfect dessert for Bonfire Night or Halloween, with all the flavours of the season!
It's really simple to make, taking only 10 minutes to prepare! Pop it in the oven and enjoy the aroma of apples and sweet toffee permeating your kitchen as it bakes!
👩🍳 Love apple desserts? Try my easy apple and cinnamon crumble or sticky toffee apple crumble next!
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✔️ Why you'll love this recipe!
- An easy self-saucing apple pudding.
- The homemade toffee sauce tastes amazing.
- It's a great recipe for using up cooking apples like Bramleys.
- Delicious with custard or cream.
🛒 Ingredient notes
There are essentially 3 components to this easy apple pudding. A layer of sliced apples, a sweet vanilla sponge, and a homemade toffee sauce, which sinks down through the sponge during baking!
Apples - I like to use tart cooking apples like Bramleys. Feel free to use sweeter eating apples instead.
For the sponge;
Butter - unsalted butter that has been softened.
Sugar - golden caster sugar or swap for white caster sugar.
Eggs - 2 large eggs at room temperature.
Vanilla Extract - use a good quality vanilla extract and not vanilla essence.
Flour - use self-raising flour that already has the raising agent added.
For the toffee sauce;
Dark Brown Sugar - substitute with light brown sugar if that's all you have.
Boiling Water - mixes with the sugar to make the toffee sauce.
🔪 How to make sticky toffee apple pudding
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Cream together the softened butter and sugar until pale and fluffy.
Two: Beat in the eggs and vanilla extract.
Three: Fold in the flour until combined and set aside.
Four: Peel, core, and thinly slice the apples and lay them on the bottom of a buttered 2 litre baking dish.
Five: Top the apples with the sponge mixture and use the back of a spoon to spread it out evenly.
Six: Whisk together the dark brown sugar and boiling water in a jug until the sugar has dissolved. Pour this on top of the sponge.
Seven: Bake in the oven for 40-45 minutes until golden brown.
💭 Expert tips
- Instead of making one large pudding, you could make six individual puddings in small ramekins.
- Don't forget to butter the baking dish. This will prevent the apples from sticking and burning.
- Make the sponge mixture first, then peel and slice the apples. They won't go brown doing it this way around.
🍴 Serving suggestions
Serve the toffee apple pudding with custard, cream, clotted cream, or homemade no-churn honeycomb ice cream!
📖 Variations
- Add pecan nuts or walnuts to the top of the sponge before baking it in the oven.
- Swap the apples for pears, or use a combination of both.
- Add a handful of dried cranberries or chopped dried dates to the apple layer for extra flavour.
- For a sweeter version, use eating apples such as Granny Smith.
🥡 Storage
Store - Leftover pudding can be stored in an airtight container in the fridge for up to 3 days.
Reheat - Microwave until warm.
Freeze - Allow to cool and freeze in portions for up to 3 months. Defrost at room temperature before reheating.
❓ Frequently asked questions
Yes, you can! Reheat portions in the microwave until warm. It can also be eaten at room temperature.
I haven't tried making a vegan version of this pudding, but the butter could be replaced with a dairy-free butter alternative and flax egg for the standard hens' eggs.
😋 More apple recipes
- Baked Apples with Mincemeat
- Cinnamon Apple Muffins
- Apple Loaf Cake
- Apple Flapjacks
- Apple and Blueberry Crumble
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Recipe
Easy Sticky Toffee Apple Pudding
Ingredients
- 2 Cooking Apples
- 125 g Butter
- 125 g Golden Caster Sugar
- 2 Eggs large
- 1 teaspoon Vanilla Extract
- 125 g Self Raising Flour
For the sauce
- 140 g Dark Brown Sugar
- 250 ml Boiling Water
Instructions
- Preheat the oven to 180°C (160 fan/ Gas 4/ 350F) and lightly grease a 2 litre baking dish.
- Cream together the softened butter and sugar until pale and fluffy.125 g Butter, 125 g Golden Caster Sugar
- Beat in the eggs and vanilla extract.2 Eggs, 1 teaspoon Vanilla Extract
- Fold in the flour.125 g Self Raising Flour
- Peel, core, and thinly slice the apples and lay them on the bottom of a buttered 2 litre baking dish.2 Cooking Apples
- Top the apples with the sponge mixture and use the back of a spoon to spread it out evenly.
- Whisk together the dark brown sugar and boiling water in a jug until the sugar has dissolved. Pour this on top of the sponge.140 g Dark Brown Sugar, 250 ml Boiling Water
- Bake in the oven for 40-45 minutes until golden brown.
Notes
- Instead of making one large pudding, you could make 6 individual puddings in small ramekins.
- Don't forget to butter the baking dish. This will prevent the apples from sticking and burning.
- Make the sponge mixture first, then peel and slice the apples. They won't go brown doing it this way round.
- Add pecan nuts or walnuts to the top of the sponge before baking it in the oven.
- Swap the apples for pears, or use a combination of both.
- Add a handful of dried cranberries or chopped dried dates to the apple layer for extra flavour.
- For a sweeter version, use eating apples such as Granny Smith.
Laura
An easy pudding recipe and a great use for my Bramley apples.