A twist on the classic, this Sticky Toffee Apple Pudding is made with no dates. Instead his one uses apples and apple cider for a lovely Fall and Winter dessert!
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 uses dates and while I'm a fan of the date version, I don't always have dates on hand. And besides, it's Fall and apples are a great way to bring a twist to this classic.
This sticky toffee pudding is a spin on the classic pudding, using 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 and of course, made easily anytime with just a few apples..
Of course, one of the best parts of Sticky Toffee Pudding is the toffee sauce, so there's plenty of it with this apple version as well.
Cook's Notes
If you don't have apple cider on hand, you can substitute apple juice, though unsweetened would be best. Unsweetened applesauce would work as well. I would maybe thin it slightly with a splash of hot water, then let stand until cooled before using. If using sweetened apple juice or applesauce, you may wish to reduce the sugar in the cake slightly. In a pinch, I think you could even just steep some cut up apples in a cup of boiling water, then remove the apples and use that liquid.
You can also make these in individual ramekins, for single servings. The size of ramekin doesn't really matter, just bear in mind not to fill any more than 2/3 full (as they rise!), bake on a baking sheet (in case they spill over a bit) and test often as they bake, as baking time will be less.
A scoop of vanilla ice cream or lightly sweetened whipped cream is nice on top to serve.
Make it "for two" sized! For a nice dessert for 2 (or 3), simply halve the recipe and bake it up in a 6-inch skillet or similar sized baking dish. (Shown here is mine, baked in a 6.5-inch lodge cast iron skillet).
Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!
Patty says
This is absolutely WONDERFUL! Ooey-gooey, sticky, tasty, oh so amazing. Can’t get enough of it. And of course - ice cream is a must to go with it.
Jennifer, you are my go to site for recipes. So many great tasting and delightful recipes!
Jennifer says
So glad you enjoyed it, Patty! I'm such a fan of anything sticky-toffee :) Thanks so much.
Lola says
Hello, I'm assuming the baking powder gets stirred in with the flour and spices. It didn't say in the instructions so just double checking. Thanks!! This dessert looks so delicious. Will be trying it out for sure!!!
Jennifer says
It does, Lola. I should have specified it. I have fixed it now :) Thanks and enjoy!
Meg says
Your guidance sounds wonderful! Sticky toffee pudding is something I never heard of before a few weeks ago, while watching the Great British Baking Show! Even the name sounds good enough to eat! I'm trying to feature the last of my heritage apples with our own maple syrup here in New England. Is there a way to make toffee sauce with maple or honey? And last twist: I need it to be gluten free, but I 'll figure that out if you don't!
Jennifer says
Hi Meg, I think you could just use 1 for 1 gluten free flour for this one (haven't tried it, but suspect it would work). As for the maple syrup, I see Martha Stewart has a maple toffee sauce you could try. Just hit up google :) Enjoy!
sisusue says
Jen,
the recipe is missing?????
Sticky Toffee Apple Pudding
Dana says
Hello, Can this be made the day before?
Jennifer says
Hi Dana and yes, it can. It should hold up very well being made ahead.
Tricia @ Saving Room for Dessert says
I love this apple inspired gorgeous gooey dessert! I would probably sit there until the skillet was licked clean :) Ice cream is a must for me. Pinning Jennifer!
Jennifer says
Thanks so much, Tricia :)
Cheyanne @ No Spoon Necessary says
This pudding looks absolutely sensational, Jennifer!!! I'm loving the apple and toffee combo - so good! I was going to say I'm thankful you excluded dates since my husband hates them, but I just realized that means I'm going to have to share this dessert with him! Womp womp. ;) Guess I better make two, huh? Cheers!
Jennifer says
Lol! He'll love this one :) Thanks Cheyanne.
Chris Scheuer says
If Sticky Toffee Pudding is on a restaurant menu, it will ALWAYS be my first choice. I love the idea of apples instead of dates!
Jennifer says
Thanks Chris! It's a nice combination with the toffee sauce :)
Milena says
I really like your idea of steeping apples slices. My grandma used to do it with quince slices as we had a generously producing quince tree and I'd love to try it with apples. Besides that - I'm loving this skillet creation! On my list of recipes to try!
Jennifer says
Thanks Milena! I'm not sure I've ever eaten a quince. Adding that to my list of things I need to eat :)
Dawn - Girl Heart Food says
Oh my goodness! This looks so lush, Jennifer! What a real treat! And that skillet makes it extra special and cozy. Hubby and I would love this one for sure :)
Jennifer says
Thanks Dawn!
[email protected] says
All the cozy and comfort in one delicious dessert!! My eyes are happy! And my tastebuds are soon to be! Pinned!
Jennifer says
Thanks Annie :)
Mary Ann | The Beach House Kitchen says
I'm loving this twist on the classic Jennifer. I don;t always have dates either, so I'm loving the use of the apple cider, which I always have during the fall and winter months. Can't wait to give this a try. It's such a cozy dessert!
Jennifer says
Thanks Mary Ann :) I always have cider in the fridge in the Fall, too, so always ready to make this one :)
dena says
Sounds delicious- I would like to make this recipe for a party, but was just wondering about proportions for doubling or tripling the recipe?
Thanks!
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Kara says
This looks amazing! So simple but strong flavour!! My family will be very impressed.
Jennifer says
Thanks Kasey
Hi Harris. It really doesn't matter the exact size of your ramekins. Simply fill 3/4 full until you've used all your batter. Only the yield will change based on ramekin size. I just checked mine. I used 4 ramekins that hold just under 1 cup of water (to the top) and 2 ramekins that hold about 3/4 cup of water. So my yield was 6. If I'd used all of the smaller size, I would have easily made 8.
Harris says
Can I get a more precise idea of what a "ramekin" size might be? thanks.
Kasey says
Beautiful! I want a bite of it right this second ;)
Jennifer says
The toffee sauce is really good, Anna. In fact I increased it from the original recipe because I needed more of it.
Anna says
I am excited about the toffee sauce. I can make a little more than what is in your recipe because I just love to have extra sauces for quick party preparations. I can buy baked treats and then pour over my special sauce and I already have an instant dessert. Hmmm...I am thinking of pouring this over fresh fruits too. Thanks for sharing!