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Sticky Salted Toffee Apple Pudding

Stcky Salted Toffee and Apple Pudding

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Sticky Salted Toffee Apple Pudding
15th October, 2017

This Sticky Salted Toffee Apple Pudding is a twist on the traditional with the additional of a salted toffee. If you’re not a fan of the salted then just omit this from the recipe

The salted is certainly worth a try though


  • For the cake
  • 140g self-raising flour
  • 100g golden caster sugar
  • 1 tbsp baking powder
  • 85g butter
  • 200ml milk
  • 1 egg, beaten
  • 1 tsp vanilla extract
  • 2 Cooking apples, peeled, cored and sliced into quarter shape
  • For the salted toffee sauce
  • 300mls pot double cream
  • 85g butter
  • 100g light muscovado sugar
  • 1/2 tsp sea salt flakes


    Preheat the oven to 180 degrees Centigrade

    In a large and deep enough ovenproof dish (remember this will rise!), butter and then line the base with the sliced apples.

    In a large bowl, mix all the dry goods together

    Melt the butter in a small saucepan. Add all the wet goods into a separate bowl and given them a quick whisk

    Add the wet into the dry and whisk until smooth and pour into the ovenproof dish making it level. The cake batter is fairly thick but don’t worry.

    In a saucepan, combine the butter, cream and sugar and bring to a simmer. Keep an eye on it and keep stirring until the sauce goes a tan toffee colour. Once done, add the sea salt, stir and carefully pour on top of the cake batter

    Pop it into the oven and bake for 40 minutes

    Serve hot