On TV Tomorrow

  • 20:00 - Chinese Food Made Easy - Spicy Sichuan
  • 20:30 - Chinese Food Made Easy - Cooking for Friends and Family
  • 21:00 - MasterChef: The Final Three - MasterChef

This recipe is classed as easy

Rating 3.24 / 5 (1597 votes)

Prep time:
20 min
Cook time:
30 min

Rachel Allen’s butterscotch apple pudding is a comfort food dessert made with cooking apples and a rich butterscotch sauce topping


1. Preheat the oven to 180C/160C/gas 4. Place the apple pieces in the bottom of a 20x30cm ovenproof dish, spreading them out to form an even layer.

2. Sift the flour and ¼ teaspoon salt into a large bowl and mix in half the sugar. In another bowl, mix together the melted butter, vanilla extract, egg and milk.

3. Pour the wet ingredients into the dry ones, then whisk briefly to bring everything together. Pour the mixture into the ovenproof dish, distributing it evenly over the apples.

4. Next, place the golden syrup in a saucepan with 150ml boiling water and remaining sugar. Bring to the boil, stirring to dissolve the sugar, then pour this over the mixture in the dish, spreading it in an even layer.

5. To finish, sprinkle over the 2 tablespoons of brown sugar, then place in the oven and bake for about 30 minutes or until the top of the pudding has a very light spring when you press it with your finger. This is best served warm with softly whipped cream or vanilla ice cream.

Feeling in the mood for more sweet comforting puds? You’ll love our winter desserts.


  • 2 large cooking apples, about 450g total weight, peeled, cored and cut into roughly 2cm dice
  • 125 g self-raising flour
  • 200 g brown sugar, plus 2 tbsp for sprinkling
  • 100 g butter, melted
  • 1 tsp vanilla extract
  • 1 egg
  • 200 ml milk
  • 2 tbsp golden syrup
  • whipped cream or vanilla ice cream, to serve

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register

Latest Comment


Too much longer to cook than recipe indicated. Everything seemed very runny , although I checked the quantities carefully. The butterscotch topping was very thin, although once cooked, the flavour was good although the pudding was very stodgy

MarilynL53962 MarilynL53962  Posted 15 Nov 2013 1:39 PM

Made this and it didn't last long at all!!Came out perfect we had it with vanilla ice cream lovely.So easy to make.

TAZZCA TAZZCA  Posted 28 Oct 2013 3:53 PM

Quick and simple to make. As I didn't have light brown sugar, I used dark brown instead. It was a hit and all was eaten in no time. This is a lovely, warming pud for chilly autumn and winter evenings. The texture is moist, the butterscotch is perfect and not over sweet. For me personally though, I think the flavour of the dark sugar came through too strongly and was a bit over-powering and probably took away from the other flavours. I will definitely make this again, but try it with light brown sugar instead and see if this works better.

happydog happydog  Posted 13 Sep 2013 10:07 AM