Toffee apple waffle pudding recipe

256 ratings

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  • Serves 8
  • 20 mins to prepare and 30 mins to cook
  • 548 calories / serving


  • 100g (3½oz) unsalted butter
  • 100g (3½oz) dark soft brown sugar, plus 1 tbsp extra
  • 1⁄2tsp cinnamon
  • 8 Braeburn apples (about 1.2kg or 2½lb), peeled, cored and cut into 8
  • 150ml (¼pt) double cream
  • 75ml (3fl oz) whole or semi-skimmed milk
  • 1 egg
  • ½tsp vanilla extract, or seeds from ½ vanilla pod
  • 2 x 200g (7oz) pack toaster waffles 6 (rectangular)
  • 1tsp icing sugar, to serve
  • cream or ice cream, to serve

Each serving contains

  • Energy

  • Fat

    33g 47%
  • Saturates

    17g 87%
  • Sugars

    48g 53%
  • Salt

    0.4g 6%

of the reference intake
Carbohydrate 60.9g Protein 4.5g Fibre 5.4g


  1. Melt the butter in an ovenproof dish and then add the brown sugar, 1/4tsp of the cinnamon, a pinch of salt and the apples. Toss together and cook gently for 10 minutes, until the apples are starting to soften and are surrounded by a dark caramel sauce. Stir in half the cream; the sauce will bubble and thicken. Remove from the heat.
  2. Preheat the oven to Gas Mark 4, 180ºC, fan 160ºC. Beat together the extra 1tbsp of brown sugar with the cream, milk, egg and vanilla. Tear the waffles into generous chunks and dunk into the cream mix until soaked, but not soggy. Shake off the excess and then place so they are slightly overlapping over the apples to cover them.
  3. Bake for 20 minutes or until the waffle topping is golden and firm. Let it settle for a few minutes then mix the rest of the cinnamon with the icing sugar and dust over the top. Serve with extra cream or ice cream.

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