A twist on the classic, this is a sticky toffee pudding recipe with no dates. Instead it uses apples and apple cider for a lovely Fall and Winter Dessert. Of course, it has the sauce!
Sticky Toffee Pudding has always been one of my favourite desserts and especially once the weather gets cooler. For the uninitiated, it’s not a pudding in the “put it in a bowl and eat it with a spoon” way. It’s a pudding in the British style – a cake. Classic Sticky Toffee Pudding features dates, which I’m not usually a fan of but baked into a pudding, they are wonderful.
This is a spin on the classic pudding, featuring apples instead of dates. It also features some chopped pecans for flavour and a bit of light crunch. The result is every bit as comforting as the original with a nice change in flavours.
Of course, one of the best parts of Sticky Toffee Pudding is the toffee sauce. It’s served warm over the top of the pudding. Allow it to puddle generously onto the plate. It not only looks pretty but trust me, you’ll enjoy taking a bit of it with each bite of pudding!
This is a great dessert for a special holiday event or dinner. It can be made ahead and refrigerated. You can re-heat both the pudding and the toffee sauce in the microwave before serving.
- For the puddings:
- 1 cup apple cider
- 2 tsp. baking soda
- 3 Tbsp. butter, at room temperature
- 1/2 cup sugar
- 2 eggs
- 1 1/4 cups all-purpose flour
- 2 tsp. baking powder
- 1 tsp. cinnamon
- 1/2 tsp. ground nutmeg
- 1 1/2 - 2 cups Spy apples, peeled, cored and diced (Not too small)
- 3/4 cups pecans, roughly chopped (not too small)
- For the Toffee Sauce:
- 9 Tbsp. (4.5 oz) butter
- 3/4 cup brown sugar (preferably dark)
- 1/2 cup heavy (35%) whipping cream
- 1 1/2 tsp. vanilla
- Prepare the puddings: In a medium-sized saucepan, heat the apple cider over medium-high heat until boiling. Remove from heat and carefully stir in the baking soda. *Mixture will bubble up considerably so don't skimp on the saucepan size. Allow to cool while you prepare the rest of the batter.
- Preheat oven to 350° F. Butter or spray with cooking spray 6-8 individual ramekins or one 9x9 baking dish. Set on a baking sheet and set aside.
- In a large bowl or bowl of a stand mixer, beat the butter and white sugar until light and fluffy. Add in the eggs, one at a time, beating well after each addition.
- In a small bowl, combine the flour and spices.
- Add half the flour mixture to the butter/sugar mixture. Mix to combine. Add half the cider and stir in. Add the rest of the flour and the rest of the cider, stirring after each addition. Add the diced apples and chopped pecans and stir to combine.
- Pour into prepared baking cups or pan. These puddings will rise, so fill the ramekins no more than about 3/4 full (even then, they may possibly overflow a bit, so that's why I recommend baking on a baking sheet, just in case).
- Bake for 30-35 minutes for individual ramekins (start checking for doneness about 30 minutes). For one large pan, it may need 35-40 minutes. Test for doneness with a toothpick in the center. It should come out clean and the top should be browned.
- Leave puddings in ramekins and allow to cool at least 10-15 minutes or allow to cool completely and re-heat later, before serving, if desired. To make ahead, simply leave the puddings in the ramekins at room temperature or refrigerate for longer storage.
- For the Toffee Sauce (prepare when the puddings are baking): Melt the butter in a small saucepan over medium heat. Add in the brown sugar. Stir and cook until the sugar is dissolved. Slowly pour in the cream and simmer until the sauce thickens. Remove from heat and stir in the vanilla. (Can be made ahead and re-warmed in the microwave before serving)
- To Serve: Remove puddings from ramekins (they'll come out very easily) and place on a serving plate right side up. If you like, use a skewer to poke some holes into the pudding to allow the toffee sauce to soak in. Pour warm toffee sauce over the top of the pudding, allowing it to spill down the sides and onto the plate. Serve and enjoy!