Hello hello; it’s Sticky Toffee Apple Bun time! These are really nice and cinnamony, as a bun should be, but with the added lovely gooeyness of cooked apples.


These buns were inspired by last weekend’s “How to bake” column by Dan Lepard, in the Guardian above (click and zoom for ingredients). We veganised it and made some changes depending on what we happened to have at home at the moment and these were the result:


We used veg margarine instead of butter and skipped the salt, as the margarine already had salt added to it. We used soy milk instead of cow’s milk. We skipped the yoghurt as we hadn’t any at home and added the same amount of extra milk instead. The egg; we just plain skipped. We used a mix of walnuts, almonds and pistachio nuts instead of just walnuts and that actually worked really well. Last, but not least the recipe called for “dessert apples” but we used Bramley apples (cooking apple) and it worked out deliciously. Although it might have made the final bun a bit less sweet than the original, I say I like a bit of  tart bite in my apple-y bun so I think it was just perfect!



Put the flour, cinnamon, sugar (+salt, if using) in a bowl and rub in the margarine. Whisk the yeast into the milk then add to the bowl along with the nuts. Mix eavenly, then leave for 30 mins. Knead on a lightly oiled worktop for 10 seconds, cover and leave for an hour.

Cut the apples into 1cm cubes. Heat the caster sugar in a frying pan with a spoonful of water until it turns into a golden caramel, add the apples and another spoonful of water and cook until the caramel becomed a thick syrup. Drain, cool and save the apple syrup for later.

Roll the dough into a 30cm square, spoon the apple mix on the top and roll up tightly. Cut into nine slices and place three by three in a deep, 30cm square tin lined greased foil. Cover, leave to rise by half (1 1/2 hours) and bake at 200C/400F/gas mark 6 for 30 minutes. Spoon the syrup on top and leave in the tin till warm.


Ah! Really sticky, gooey, lovely, apple-y buns!