115g / 4oz unsalted butter, plus extra for greasing
2 tbsp caster sugar for sprinkling
1 bramley apple (about 200g)
1 lemon zest and ½ the juice
115g / 4oz light brown muscovado sugar
2 large eggs
2 tsp ground cinnamon
1 tsp vanilla extract
115g / 4oz self-raising flour
50g / 2oz light brown muscovado sugar
1 braeburn or cox apple, cut widthways into .2cm slices
175g / 6oz unsalted butter
175g / 6oz light brown muscovado sugar
175m / 6 fl ozl double cream
To make the apple crisps, preheat the oven to 140C / Fan 120C / Gas 1. Gently warm the sugar with 50ml of water in a small pan until dissolved. Boil rapidly for about 2-3 minutes until thick and syrupy. Dip in the apple slices, then sit them on a parchment lined baking tray. Pour over any excess syrup and bake for 1 hour, turning halfway until crisp and golden. Carefully peel away the crisps and cool on a wire rack.
crease the oven to 180C / Fan 160C / Gas 4. Brush 6-7 x 150ml / ¼ pint basins with melted butter, then coat with sugar.
To make the toffee sauce melt the butter and sugar together in a small pan, stirring until dissolved. Increase the heat and boil for a further1-2 minutes. Take off the heat and whisk in the double cream, then boil again until slightly thickened. Pour 2-3 tbsp of the sauce into each pudding basin. Set aside any left over sauce to serve with the puddings.
For the sponge, peel, core and chop the bramley apple into small pieces and toss in lemon juice to prevent browning. Cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then the lemon zest, cinnamon and vanilla. Fold in the flour then gently stir through the apple until evenly mixed. Divide the mixture between the basins then cover each tightly with a layer of foil. Put the basins in a roasting tin and put in the oven. Pour enough boiling water into the tin so that it comes halfway up the outsides of the basins. Bake for 45 minutes-1 hour until the puddings are cooked through.
Remove from the oven and leave to sit for 5 minutes. Remove the foil, run a knife around the edge of each basin, and tip on to a plate. Top with the remaining toffee sauce, an apple crisp and thick cream, custard or ice cream.
To get ahead: The puddings, sauce can all be made to to 2 days ahead.
To freeze: The puddings and sauce can be frozen up to 1 month ahead.