Description
This Apple Sticky Toffee Pudding is a comforting, moist dessert combining sweet medjool dates and fresh apples in a spiced cake soaked with a rich, golden toffee sauce. Perfect for serving warm with vanilla ice cream or custard, it offers a delightful twist on a classic British pudding with the natural sweetness of apples adding extra depth and texture.
Ingredients
Date and Apple Mixture
- 1 cup (225g) pitted medjool dates, chopped
- 1 1/3 cup (320g) milk
- 1/2 cup (115g) butter, chilled
- 2 x (~275g) peeled and chopped small apples (weighed after peeling)
Dry Ingredients
- 1 1/2 cup (190g) all-purpose plain flour (spoon and levelled)
- 1/2 cup (100g) packed light brown sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda (bicarbonate of soda)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt (if using unsalted butter or oil)
Toffee Sauce
- 1 1/2 cup (340g) heavy cream
- 3/4 cup (150g) packed light brown sugar
- 1/3 cup (75g) butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Instructions
- Make the date mixture: Add the chopped dates and milk to a large saucepan over medium heat. Cook for 5-10 minutes or until the dates are very soft. Remove the saucepan from the heat.
- Blend the date mixture: Blend the date and milk mixture using a stick blender or food processor, or mash it with a fork. If you prefer some chunks of dates, blend only half of the mixture. Then add the chilled butter and apple pieces and stir until the butter has melted. Allow the mixture to cool until it is warm or at room temperature.
- Prepare for baking: Preheat your oven to 180°C (350°F). Line an 8-inch square baking pan with parchment paper, or generously grease 12 individual pudding molds or a 12-cup muffin tray. For molds, place them on a large baking tray.
- Make the pudding batter: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, and salt until combined. Add the apple-date mixture and mix gently until just incorporated.
- Fill the baking pan or molds: Spoon the batter into your prepared cake pan or individual molds. Smooth the surface with a spatula or back of a spoon.
- Bake the pudding: If using a square baking pan, bake for 42-47 minutes. For individual molds, bake for 30-35 minutes. The pudding is done when a toothpick inserted into the center comes out clean. Check multiple spots to ensure doneness, especially around the apple pieces. Transfer the pudding to a cooling rack.
- Make the toffee sauce: While the pudding bakes, combine the cream, sugar, and butter in a large saucepan over medium heat. Let the butter melt and simmer the mixture for 5-10 minutes until it turns golden brown. For thinner sauce, cook less time; for thicker sauce, cook longer.
- Serve the pudding: When the pudding is warm, prick many holes in the surface using a toothpick. Pour 1/2 cup of the toffee sauce over the top (about 1 tablespoon per individual pudding). Cut the pudding into slices if baked in a pan.
- Final serving suggestions: Serve warm or hot with a generous drizzle of toffee sauce. Optionally, add a scoop of vanilla ice cream or custard for an extra indulgence.
- Storage: Store leftover pudding and sauce separately in airtight containers in the refrigerator for 3-5 days. Reheat gently in the microwave or oven before serving warm.
Notes
- Use chilled butter for better incorporation into the batter which helps create a tender pudding.
- Medjool dates provide natural sweetness and moisture; make sure they are pitted and chopped evenly for smooth blending.
- Adjust toffee sauce thickness by simmering longer for thicker consistency, or less time for a runnier sauce.
- Apples add natural sweetness and texture; choose firm, sweet varieties like Gala or Fuji.
- If using salted butter, you may omit the added salt in the dry ingredients.
- This pudding can be made in larger molds or muffin trays depending on serving preference.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
