Bramley apple and sticky toffee puds

(17 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Bramley apple and sticky toffee puds, Bramley apples
Bramley apple and sticky toffee puds, Bramley apples
  • Serves: 4

  • Prep time:

    (plus standing)
  • Cooking time:

  • Total time:

    (plus standing)
  • Skill level: Easy peasy

  • Costs: Cheap as chips

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

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


  1. 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.
  2. 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.
  3. 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.
  4. 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.

Your rating

Average rating

  • 4
(17 ratings)

Your comments

comments powered by Disqus

FREE Newsletter