Toffee Apple Sponge

Method

Preparation

1. In a medium pan, melt the butter, muscovado sugar, double cream and vanilla extract over a low heat.
2. Add the apples and lemon juice, stir, then cook for 3 minutes.
3. Turn up the heat and cook for a further 4 minutes, stirring occasionally until the apples have softened and the toffee sauce has thickened.
4. Remove the pan from the heat and allow to cool slightly.
5. Meanwhile, toast the cake slices under a hot grill for 1-2 minutes each side until lightly golden.
6. Divide the cake slices between 4 bowls and top with the apples and sauce.
7. Serve with ice cream, if you like.