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Apple pudding 8901
Harry Weir, assisted by Brian Clarke

Apple pudding with toffee sauce

Why not try this delicious apple pudding with toffee sauce from Ruth Wassel this weekend.



  • 250g /8.8oz plain flour
  • 1 teaspoon baking powder
  • 125g/ 4.4oz butter
  • 125g golden caster sugar
  • 1 lemon, zest
  • 2 medium eggs
  • Milk
  • 320g/ 11.2-350g/12.3 cooking apples, peeled and chopped
  • 2 tablespoons caster sugar

For the toffee sauce

  • 150ml/ 5fl oz cream
  • 110g/ 3.8oz dark brown sugar
  • 30g/ 1oz butter     


  1. To begin, preheat the oven to 180°C/gas mark 4 (160°C for fan assisted ovens) and butter a 26cm pie dish.
  2. Sieve the flour and baking powder into a bowl. Add the butter and rub in with your fingers until you have a fine breadcrumb-like mix. Stir in the golden caster sugar and lemon zest.
  3. Next, beat the eggs in a measuring jug and add enough milk to bring the liquid up to 250ml in total. 
  4. Pour this into the dry ingredients and mix to form a soft dough. Spread half the dough mixture into the pie dish.
  5. Scatter over the diced apples then sprinkle with one tablespoon of caster sugar.  Spread the rest of the dough over the apples and finish with a sprinkle of the remaining sugar. Bake for 40-45 minutes until golden and a skewer comes out clean.
  6. While the pudding is baking, make the toffee sauce. Add all the sauce ingredients to a saucepan and allow to melt together. Stir well and simmer for about four minutes. This sauce will thicken as it cools and keeps well for up to a week in the fridge.
  7. To serve, divide the pudding into portions and pour over the toffee sauce.


"This is a simpler way of making an apple pie, without having to roll pastry, that makes a light and tasty pudding delicious with toffee sauce" – Ruth Wassel

Tip: Add ½ teaspoon of ground cloves for extra warmth.