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.
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).
Get the Recipe: Sticky Toffee Apple Pudding
For the pudding:
- 1 cup (236.59 ml) apple cider, *see notes for substitution suggestions
- 2 tsp (9.86 g) baking soda
- 3 Tbsp (44.36 g) butter, at room temperature
- 1/2 cup (100 g) white sugar
- 2 large (2 large) eggs
- 1 1/4 cups (156.25 g) all-purpose flour
- 2 tsp (9.86 g) baking powder
- 1 tsp (4.93 g) cinnamon
- 1/2 tsp (2.46 g) ground nutmeg
- 1 1/2 - 2 cups apples , peeled, cored and roughly chopped
- 3/4 cup (74.25 g) whole pecans, roughly chopped
For the Toffee Sauce:
- 9 Tbsp (133.08 g) butter
- 3/4 cup (165 g) brown sugar, preferably dark
- 1/2 cup (126.58 ml) heavy (35%) whipping cream
- 1 1/2 tsp (7.39 ml) vanilla
- 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. *You can also do in the microwave in a large bowl.
- Preheat oven to 350°F. Butter or spray with cooking spray a 9x9 baking dish or a 10-inch top diameter cast iron skillet.
- 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, baking powder 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 pan and place in preheated oven.
- Bake for 30-35 minutes or until it tests doneness with a toothpick in the center. It should come out clean and the top should be browned.
- Using a skewer, poke some holes all over the cake, then pour 1/2 of the toffee sauce over cake. Allow to stand a few minutes (to allow it to soak in), then pour the remaining toffee sauce over-top.
- 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 (will bubble up!) and reduce heat 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)
Had a happy accident with the leftovers. I was taking it to my FiL’s place, along with a jar that I thought had the leftover toffee sauce in it. Turns out I had grabbed a jar with my homemade cherry pit vodka (vodka infused with cherry pits collected during canning season) and I didn’t realize my mistake until I had already splashed it on.
It was delicious both ways.
I love happy accidents! So glad you enjoyed it, Kari. Thanks so much :)
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!
So glad you enjoyed it, Patty! I’m such a fan of anything sticky-toffee :) Thanks so much.
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!!!
It does, Lola. I should have specified it. I have fixed it now :) Thanks and enjoy!
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!
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!
the recipe is missing?????
Sticky Toffee Apple Pudding
Hello, Can this be made the day before?
Hi Dana and yes, it can. It should hold up very well being made ahead.
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!
Thanks so much, Tricia :)
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!
Lol! He’ll love this one :) Thanks Cheyanne.
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!
Thanks Chris! It’s a nice combination with the toffee sauce :)
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!
Thanks Milena! I’m not sure I’ve ever eaten a quince. Adding that to my list of things I need to eat :)
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 :)
All the cozy and comfort in one delicious dessert!! My eyes are happy! And my tastebuds are soon to be! Pinned!
Thanks Annie :)
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!
Thanks Mary Ann :) I always have cider in the fridge in the Fall, too, so always ready to make this one :)
Sounds delicious- I would like to make this recipe for a party, but was just wondering about proportions for doubling or tripling the recipe?
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This looks amazing! So simple but strong flavour!! My family will be very impressed.
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.
Can I get a more precise idea of what a “ramekin” size might be? thanks.
Beautiful! I want a bite of it right this second ;)
The toffee sauce is really good, Anna. In fact I increased it from the original recipe because I needed more of it.
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!