Toffee apple pudding

    55 min

    This gorgeous toffee apple pudding makes its own toffee sauce in the oven for a warm, sticky, glorious delight!

    Hampshire, England, UK
    22 people made this

    Serves: 6 

    • 150g self raising flour
    • 1 teaspoon ground cinnamon
    • 1 pinch salt
    • 100g dark brown soft sugar
    • 25g butter, melted
    • 120ml milk
    • 2 small apples - peeled, cored and finely chopped
    • 175g dark brown soft sugar
    • 500ml boiling water
    • 75g butter

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat the oven to 180 C / Gas 4. Grease a 20x30cm baking dish.
    2. Combine the flour, cinnamon, salt and 100g dark brown sugar in a mixing bowl. Make a hole in the centre and pour in the butter and milk; mix well. Fold in the chopped apple. Spread the mixture over the bottom of the prepared dish.
    3. In a saucepan, combine the remaining sugar, water and butter (it is faster if you've boiled the water in your kettle first!). Simmer the sauce and stir till the sugar is dissolved.
    4. Pour the hot toffee sauce over the mixture in the baking dish. It's best if you pour gently over the back of a spoon, so that you don't disturb the pudding mixture too much.
    5. Bake for 40 minutes, or until set in the centre. Serve immediately with the hot caramel sauce poured over top of each serving.

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    Reviews in English (3)


    Disastrous!! Why is there no picture with the recipe? it would help if there was one, but I'm sure it shouldn't have turned out like this! I followed the recipe to the letter, but there seemed to be far too much liquid. Should all of it really have been poured over the mixture before baking? If I try it again, I think I'll double the pudding mix, but keep the same quantity of sauce.  -  03 Nov 2013


    I took note of the previous commenter and made 1.5 times the mixture with the quantity of sauce as stated in the recipe, the balance ratio was just right. I also substituted mixed spice for the cinnamon, as I wanted a spicier sponge for the apples. I used 2 good sized Granny Smith apples as the kept their shape but were still soft on the inside. Served with some chilled clotted cream custard. It’s a thumbs up from me  -  21 Oct 2017


    I uesed light brown sugar and worked just as well  -  07 Apr 2013