This Toffee Apple Pudding, also known as Caramel Apple Pudding, is rich, packed with apples, and is the perfect after-dinner treat. Enjoy with custard, ice cream, pouring cream, or simply by itself– whatever topping you chose, this pudding will become your new fall favourite.
Love this recipe? Sign up for Sweet 2 Eat Baking’s email subscription and never miss out again!
Happy Friday guys! How’s your week going? Good I hope?
But can you believe it’s almost November? No? Me too.
But you can certainly tell it’s fall. All those beautiful crisp red/brown/orange crunchy leaves on the floor, the nights drawing in (although I know some of you with younger kiddos will think this is a blessing when the kids sleep in later in the dark mornings), and of course the colder chilly weather that takes your breath away.
Autumn definitely has its perks though. I think Autumn’s the most comfiest season of them all. Let’s take a moment to ponder…
- I love Summer days so much, but man alive– it’s so hard to cool myself down with no AC here. You end up spawned out in front of the fan unable to move. However, in fall it’s still quite mild, and when it does get a little chilly I can put the central heating on and be comfy again.
- You get to lounge around in those oversized sweaters that’s been packed away all summer, curled up in front of the mesmerising fire with a steaming hot cup of thick European-style hot chocolate (made from real Belgian chocolate – yummo!)
What’s your most favourite thing about fall?
Considering all my favourite fall things mentioned above, I’d have to say my favourite thing by far is the apples (and pears, of course).
And there’s so many varieties– sweet, tart, crisp, and so on.
This toffee/caramel apple pudding recipe uses tart Bramley cooking apples. And since this recipe uses a brown sugar self-saucing syrup to make its own caramel, I thought it was best to use the tart Bramley apples to amp up that wonderful apple flavour, but feel free to switch it up and use sweet apples that will also caramelise during the baking process if you want that extra caramel flavour!
This toffee apple pudding is my favourite go to recipe– I can’t believe I haven’t blogged about it before, because this was literally our staple diet last autumn! We ate so much of it, I had turned into a toffee apple pudding making machine!!
And I know you dessert loving fiends will love how rich and indulgent it is too.
But the real question is what topping you’ll accompany this pudding with? Custard? Ice cream? Whipped cream? Pouring cream? Nuts?… Let me know!
Toffee / Caramel Apple Pudding Recipe
Prep Time: 20 minutes
Cook Time: 40 minutes
Yield: 6 adults/4 adults & 4 kids
This Toffee Apple Pudding, also known as Caramel Apple Pudding, is rich, packed with apples, and is the perfect after-dinner treat. Enjoy with custard, ice cream, pouring cream, or simply by itself– whatever topping you chose, this pudding will become your new fall favourite.
Ingredients:
PUDDING:
- 85g (6 tbsp) unsalted butter, melted
- 140g (1¼ cup) self-raising, sifted
- 100g (½ cup) golden caster (superfine) sugar
- 1 tbsp baking powder
- pinch salt
- 200ml (7oz) milk
- 1 egg, beaten
- 1 tsp vanilla extract
- 2 large Bramley apples, peeled, cored and sliced
TOPPING:
- 140g dark brown sugar
- 250ml (1 cup) boiling water
Directions:
- Preheat the oven to 180°C (160°C fan) / 350°F / Gas mark 4. Grease a 2-litre/3½-pint ovenproof dish lightly with butter, set aside.
- In a large bowl, add the flour, sugar, baking powder, and a pinch of salt.
- In a small bowl, mix together the milk, melted butter, egg and vanilla extract, then stir into the dry ingredients until you get a smooth batter.
- Arrange the apples in the greased ovenproof dishes and spoon the batter over the apples, smoothing the batter into the edges and ensuring the apples are covered.
- For the caramel topping, pour the boiling water over the brown sugar, stirring until the sugar has dissolved, then pour this syrup over the pudding batter. It will seem like a lot, and also looks like it’s making the pudding mixture watery– this is OK.
- Optional: Add a handful of nuts of your choice over the batter, if required.
- Bake for 40 minutes, or until the pudding is risen, and/or golden brown.
- Remove from the oven and serve immediately, making sure you get some of the gooey caramel sauce covering the bottom of the dish, with pouring cream, custard, ice cream, or by itself.
- Store leftovers in the ovenproof dish covering with plastic wrap or foil for a day or two.
Notes:
- If you don’t have any self-raising flour, use all-purpose flour and increase by adding an additional 2½ tsp.
- Use the largest apples you can find to make this pudding extra fruity.
Converted from BBC Good Food
Oh yummy! Apple and caramel is such delicious combination!
I love apples and this is probably going to be my new fall favorite. Please write a cookbook!
Thiss looks MARVELOUS!!!
Oh, my gosh…I’m swooning over the photos alone, and cannot imagine how fantastic this must taste!! I’m so glad you shared this!
It looks delicious Lisa! I want to dig into it right now 🙂 Looks so comforting and warm on a cold autumn day 🙂
many hugs, rebecca
I am a massive caramel apple fan, it is the best combo ever! Your recipe looks beyond delicious 😀
Cheers
Choc Chip Uru
WOW! This pudding looks delicious! Your photography is amazing.
…can you please move to the States? PRETTY PLEASE WE CAN BE NEIGHBORS AND SHARE DESSERTS! Though if you MUST stay across the Atlantic, keep sharing recipes like these so I can drool over them each day. 😀
heart palpitations…..!
This pudding was wonderful! Whole family loved this pudding! Will definitely be making this again. Thanks for an amazing recipe.
Can you freeze this recipe? I want to make in advance:)
This was delicious. Cooked it for the first time tonight for my family and everyone said how nice it was and my mum took the recipe. I cooked the apples for 5-10 mins before to soften them. Also ,only had 125g of dark brown sugar and sweetness was fine still. Thanks for the recipe 😊
don’t be tempted to put it back in the oven!!!!!!!!! I didn’t think it quite looked cooked so put it back in for an extra few minutes and solidified the sauce. tried it again without the extra time and it was perfect.