Sticky Toffee Apple Pudding


So you might have noticed that I took a brief hiatus, and I’ll probably be taking quite a few more over the next couple of months. I’ve worked in retail/ front of house for the last 6 Christmas’s and they are BUSY. SO BUSY.

 I know it’s too early for some people to mention the C word but I. do. not. care. I’m so excited for December. I started baking for Christmas last month anndd I still have lots more to do but I am gonna slow it down a bit because I am well aware it’s only November. November calls for pearl barley stews, root vegetables and most importantly sticky toffee pudding. Sticky toffee pudding is my all time fave ’cause it’s so indulgent and gooey. Anything treacle based and I am there. You know what else tastes great with treacle?? Apples. I always associate toffee apples with Bonfire Night and I like the idea of them until my face gets sticky and I realise that the apples aren’t that nice so I give up and just eat the good stuff. I then had the genius idea of combining both sweets into one big super pudding by caramelising the apples in butter, molasses and spices and then spooning vanilla batter over the top. Win.

You have to eat this warm but it tastes great with ice cream or custard. Or both.




  • 100g unsalted butter
  • 100g golden caster sugar
  • heaped tablespoon molasses
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • eating apples, peeled, cored and sliced


  • 140g self-raising flour
  • 100g golden caster sugar
  • tablespoon baking powder
  • 85g unsalted butter, melted
  • 200ml milk
  • egg, beaten
  • teaspoon vanilla extract
  1. Preheat the oven to 180C and grease a deep oven dish with butter.
  2. In a saucepan, combine butter, sugar, molasses, and ground spices. Bring to boil and then reduce heat to simmer.
  3. Carefully add the apples and stir to coat. Leave to cool whilst you make the cake but keep an eye on them.
  4. In a bowl combine the flour, baking powder and sugar.
  5. In another bowl, beat together the butter, milk, egg, and vanilla. Gradually add this into the dry ingredients and mix until just combined.
  6. Spoon the apples and liquid caramel into the bottom on the oven dish and top with the batter. Bake in the oven for 40 minutes or until the sponge has risen.

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