Sticky toffee apple pudding
By Emma Lewis
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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Prep:20 mins
Cook:40 mins
- Easy
Nutrition per serving
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kcal 452
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fat 20g
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saturates 9g
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carbs 68g
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sugars 49g
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fibre 2g
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protein 6g
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salt 1.26g
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 pecans, roughly chopped
Method
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.
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.
