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Sticky Toffee Apple Pudding

Serves 10

Hands-on time: 15 minutes

Hands-off time: 50 minutes


3 large apples, peeled

3 cups Huletts® Treacle Sugar

1 tsp ground mixed spice

½ cup plus 1 tbsp (130g) butter, melted

1½ tsp apple cider vinegar

2 large eggs

1½ cups milk

1¼ cups self-raising flour

Serving Suggestions:

Vanilla ice cream

Mint springs


1. Preheat your oven to 180°C and lightly grease a large-sized rectangular baking dish, 32cmx24cm, with non-stick spray.

2. Halve the apples and remove the core. Slice the halves into 3cm thick slices. *Chef’s Tip: The crispy, tart Granny Smith apple is the perfect apple to use for this pudding!

3. Add the sliced apples, 1 cup of the Huletts® Treacle Sugar and ½ teaspoon of mixed spice to the prepared baking dish. Stir the apples until evenly coated. *Chef’s Tip: Treacle sugar adds a decadent caramel flavour to the pudding.

4. Pour ¼ cup (56g) of melted butter over the apples and set the dish aside until needed.

5. To a large mixing bowl, add 1 cup of treacle sugar, ½ teaspoon mixed spice, ⅓ cup of butter, apple cider vinegar, eggs and ½ a cup of milk. Whisk until well combined.

6. Sieve in the self-raising flour and whisk until a pudding batter forms. Gently pour and spread the batter over the arranged apples and bake for 30-35 minutes or until the pudding is golden brown and just baked through.

7. In the meantime, mix the remaining 1 cup of milk and 1 cup of treacle sugar in a microwave-safe measuring jug. Microwave the mixture for about 1 minute until just hot, stirring in between until the sugar has dissolved. *Chef’s Tip: We used a 2800 Watt microwave.

8. Remove the baked pudding from the oven and immediately poke holes in from the top using a skewer or sharp knife. Pour the warm microwaved milk mixture over and allow the pudding to soak it up for 5-10 minutes.

9. Serve the warm pudding with a scoop of ice cream, garnished with a mint sprig and ENJOY!


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