BritishMedium · Hot
Sticky Toffee Apple Pudding
A warming British pudding combining a tender apple-studded sponge with a rich, buttery toffee sauce poured over at the table.
Prep
15 min
Cook
30 min
Total
45 min
Method
1
2
Peel, core, and dice the apples into 1cm pieces. Toss with 1 tablespoon of the brown sugar and the cinnamon. Set aside.
3
In a large bowl, cream the 100g softened butter with 100g of the brown sugar until pale and fluffy, about 3 minutes with a wooden spoon.
4
Beat in the eggs one at a time, adding a little flour if the mixture begins to curdle.
5
Sift the flour, baking powder, and salt together, then fold gently into the butter mixture with a metal spoon until just combined.
6
Stir in the milk, then fold in the diced apple pieces. The batter will be thick.
7
8
Allow the sponge to cool in the tin for 5 minutes, then turn out onto a serving plate.
9
Melt the remaining 150g butter in a heavy-based saucepan over medium heat.
10
Add the remaining 200g dark brown sugar and stir until dissolved. The mixture will be thick and glossy.
11
Pour in the heavy cream carefully — it will bubble vigorously. Stir until smooth and allow to simmer gently for 2-3 minutes until the sauce thickens slightly.
12
Remove from heat and stir in the vanilla extract. The sauce should coat the back of a spoon.
13
Pour the warm toffee sauce generously over the sponge, letting it cascade down the sides. Serve immediately whilst the sponge is still warm, with extra cream or custard if you like.
E
Nutri-Score
Least favorable
A–E · lower is better · score 20
Calories
761
per serving
High in saturated fat · 27gHigh in sugar · 64gCalorie-dense · 761 kcal
Protein
7g
Carbs
86g
Fat
45g
Sat. fat
27g
Fiber
2g
Sugar
64g
Sodium
261mg
High SugarVegetarianDiabetesLow FiberLow SodiumHigh Fat
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.9
per serving
BCarbonAEU all-round· carbon sets the grade
Water
0.5m³
Land
34Pt
Runoff
0.07g P
Unsalted Butter drives 26% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
4
Umami
9
Sweet
1
Salty
3
Sour
2
Bitter
3
Spicy
Textures
MoistSaucyStickyTender
Aromas
CaramelFruityVanillaWarm Spice
Kitchen Equipment
Primary Tool
Oven20cm Square Cake TinHeavy Based SaucepanOvenMeasuring CupsMeasuring SpoonsMetal SpoonMixing BowlsParchment PaperPastry BrushSkewerWire RackWooden SpoonButter For Greasing
Safety & Storage
Cooking Temperature
Toffee sauce reaches extremely high temperatures during preparation. When adding cream to melted butter and sugar, stand back as the mixture bubbles vigorously. Do not taste until sauce has cooled slightly.
High Risk Population
Eggs used in this recipe are not fully cooked to a pasteurization temperature. Vulnerable populations including pregnant individuals, elderly, and immunocompromised persons should use pasteurized eggs or exercise caution.
Allergen Warning
This recipe contains milk, eggs, and gluten/wheat. Ensure all equipment is thoroughly cleaned before use by allergen-sensitive individuals.
Handling
When turning out the warm sponge from the cake tin, use oven gloves as the tin retains heat. The sponge is delicate and may break if not handled gently.
Storage
Prepared toffee sauce may be stored in an airtight container in the refrigerator for up to 2 weeks. Reheat gently in a heavy-based saucepan over low heat, adding a splash of cream if needed to restore consistency.
Cross Contamination
To prevent cross-contamination, use separate utensils and serving dishes when this pudding is served to individuals with allergen concerns. Clean all mixing bowls and beaters thoroughly between uses.
The toffee sauce will continue to thicken as it cools. For best pouring consistency, use immediately after preparation while still warm.
Pro Tips
Technique
The toffee sauce is where patience pays dividends. Melt your butter first, then add the sugar gradually, stirring until it's completely dissolved before you even think about the cream. Rushing this stage gives you grainy sauce, and a grainy sauce simply won't do.
Substitution
If you only have light brown sugar, add a tablespoon of black treacle to deepen the flavour — it won't be quite the same as proper dark muscovado, but it's a deal above anything with corn syrup in it.
From the chef
When Bramleys fall heavy from the tree in autumn, my thoughts turn to this pudding — a recipe my mother taught me, and her mother taught her. There's nothing fashionable about it, nothing that needs reinventing; just proper self-raising flour, a generous hand with the dark brown sugar, and a toffee sauce that requires you to stand at the stove and give it your full attention. Pour it over at the table and watch it cascade down the sides — that's half the pleasure, I always say.
TagsBritishPuddingDessertToffeeAppleClassicBakingWarmingTraditional
AllergensMilkEggsWheatGluten
Source: generated · June 13, 2026