Warning, if you don’t like sticky and sweet, this pudding is not for you! For those who do, it’s a fruity twist on the classic sticky toffee pudding. Serve it with custard, cream or vanilla ice cream for a truly delicious and indulgent dessert.
- 85g unsalted butter - melted
- 140g gluten and wheat free self-raising flour (I use Doves Farm)
- 1 tbsp gluten and wheat free baking powder (I use Doves Farm)
- 200ml milk
- 100g caster sugar
- 1 large free-range egg - beaten
- 1 tsp vanilla extract
- 2 cooking apples (I use Bramley) - peeled - cored and sliced
- 140g dark brown sugar
- 75g pecan nuts - chopped
- 250ml boiling water
- Pinch of salt
Preheat the oven to 180°C, 160°C fan, gas mark 4 and grease a 2.5 litre plus ovenproof dish with butter.
In a large bowl, tip in the flour, caster sugar, baking powder and pinch of salt. In another bowl mix together the milk, butter, egg and vanilla extract. Stir this into the dry ingredients until you have a smooth batter.
Place the apples in the greased dish and pour the batter over the top and smooth with a knife until all the apples are covered.
In a jug place the dark brown sugar and pour over the boiling water and stir together until smooth. Pour this liquid over the pudding and scatter the pecans on top.
Bake in the preheated oven for around 40 minutes, until the pudding has risen and is golden.
Dish out the pudding with a large serving spoon, making sure to get some of the gooey caramel sauce at the bottom.
Serve with a big dollop of double cream, custard or vanilla ice cream.