Ginger Sponge Pudding with Toffee Sauce with Caramelised Apples

Pre-heat oven to 180°c/fan oven 160°c/ gas 4
Cream the butter and sugar until light, beat in the eggs and fold in the cream and the vanilla essence.
Sift the flour, bi-carb and spices and carefully fold into the mixture.
Generously butter a baking dish on all surfaces and pour in the pudding mixture.
Cook for 30 minutes at 160c fan the cake may need a little more cooking so turn the oven down to 150c fan and cook for a further 10 minutes or until a skewer comes out clean when inserted into the middle of the cake.
Make the toffee sauce put the molasses sugar and butter in a saucepan melt gently, add the apples and cook until they are caramelised.
Add the double cream and cook until the sauce is a smooth caramel colour.
Remove from the heat and set aside.
Cut the pudding into 4 equal portions, pour over the toffee sauce and place the caramelised apples on top.
Ingredients
Directions
Pre-heat oven to 180°c/fan oven 160°c/ gas 4
Cream the butter and sugar until light, beat in the eggs and fold in the cream and the vanilla essence.
Sift the flour, bi-carb and spices and carefully fold into the mixture.
Generously butter a baking dish on all surfaces and pour in the pudding mixture.
Cook for 30 minutes at 160c fan the cake may need a little more cooking so turn the oven down to 150c fan and cook for a further 10 minutes or until a skewer comes out clean when inserted into the middle of the cake.
Make the toffee sauce put the molasses sugar and butter in a saucepan melt gently, add the apples and cook until they are caramelised.
Add the double cream and cook until the sauce is a smooth caramel colour.
Remove from the heat and set aside.
Cut the pudding into 4 equal portions, pour over the toffee sauce and place the caramelised apples on top.