Bramley apple and sticky toffee puds recipe

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  • Vegetarian
serves: 4
Skill: easy
Cost: cheap
Prep: 5 min
Cooking: 6 min
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  • Need a quick and easy pudding that the whole family will love? Try this classic dessert with Bramley apples and creamy sticky toffee.


    • 100g (4oz) softened butter
    • 100g (4oz) light soft brown sugar
    • 100g (4oz) self-raising flour
    • 2 medium eggs
    • 4tbsp milk
    • 225g (8oz) Bramley apples, peeled, cored and diced
    • For the sauce:
    • 100g (4oz) toffees
    • 150ml (¼pt) double cream


    • Place butter, sugar, flour, eggs and milk together in a large bowl. Use an electric whisk to beat together until smooth. Stir in the apples.

    • Divide the mixture between 4 greased microwave proof ramekins or teacups. Arrange the cups in a circle on the turntable and microwave on High for 3-3 ½ mins or until the surface of the sponges looks almost dry. Stand for 5mins.

    • Place the toffees and cream together in a bowl. Microwave on high power for 2-3 mins, stirring occasionally until the toffees have melted and a spoon sauce forms.

    • Turn out the sponges on four dessert plates and spoon over the sauce.

      To cook conventionally: Preheat the oven to 180°C (fan 160°C, 350°F, gas mark 4). Spoon the mixture into 4 (175ml/6floz) buttered dariole moulds. Cover with folded pleated baking parchment and foil and stand in a roasting tin. Pour boiling water to come half way up the outside of the moulds and bake for 30 mins. Heat the toffees and the cream together in a small pan until smooth sauce forms.

    Top tip for making Bramley apple and sticky toffee puds

    Top tip: Serve with hot ready-made custard or make your own if you can spare the time!

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