Easy Sticky Toffee Apple and Cognac Pudding
Indulge in the ultimate comfort dessert with this Easy Sticky Toffee Apple and Cognac Pudding, a luscious twist on the classic British favorite. Featuring tender bites of spiced apples and Medjool dates enveloped in a rich, buttery sponge, this warm pudding is elevated with a splash of cognac for a sophisticated depth of flavor. Topped with a velvety homemade toffee sauce, infused with vanilla, this dessert strikes the perfect balance of decadence and nostalgia. Ready in just 20 minutes of prep time and ideal for entertaining, this fall-inspired treat pairs beautifully with a scoop of creamy vanilla ice cream or a dollop of whipped cream. Whether it's for a cozy family meal or a special occasion, this recipe is a guaranteed showstopper that will have everyone asking for seconds.
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Recipe Information
Ingredients
- 125 g Unsalted butter
- 150 g Brown sugar
- 50 ml Golden syrup
- 2 large Eggs
- 200 g Self-raising flour
- 1 tsp Ground cinnamon
- 0.5 tsp Ground ginger
- 100 ml Whole milk
- 2 medium Apples, peeled, cored, and diced
- 50 ml Cognac
- 100 g Medjool dates, pitted and chopped
- 1 tsp Baking powder
- 250 ml Heavy cream
- 100 g Caster sugar
- 1 tsp Vanilla extract
- 0.25 tsp Salt
Instructions
Preheat your oven to 180°C (350°F) and grease a 20cm (8-inch) square baking dish or equivalent pudding dish.
In a large mixing bowl, cream together the unsalted butter and brown sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the golden syrup and Cognac until well combined.
In a separate bowl, sift together the self-raising flour, baking powder, ground cinnamon, ground ginger, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
Fold in the diced apples and chopped Medjool dates gently to ensure even distribution.
Pour the batter into the prepared baking dish and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a skewer inserted into the center comes out clean.
While the pudding is baking, prepare the toffee sauce. In a small saucepan, combine the heavy cream, caster sugar, and vanilla extract. Cook over medium heat, stirring frequently, until the sugar dissolves and the mixture thickens slightly, about 5-7 minutes.
Once the pudding is out of the oven, let it cool for about 5 minutes before pouring half of the toffee sauce over the top.
To serve, cut the pudding into portions and drizzle with the remaining warm toffee sauce. Serve with vanilla ice cream or whipped cream, if desired.
Nutrition Facts
Calories |
718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 19.9 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 457 mg | 20% | |
| Total Carbohydrate | 93.5 g | 34% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 64.9 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 81 mg | 6% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 318 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
