Instructions: 1. Peel off 2 strips of zest from the lemon and put in a large bowl.

Squeeze the lemons juice and add to the bowl. Peel the apples, quarter and core them and slice very thinly, add these to the lemon juice and zest, cover and leave to macerate for at least 1 hour. Pour the apple juice and water into a large frying pan, add the sugar and spices, place over a gentle heat until the sugar has dissolved, stirring constantly.

2. Simmer for 5 minutes and then add the apples and their juices, turning a few times, for 2 - 3 minutes, or until the apples are tender. Take the apples and lemon zest out of the pan and reduce the juice to a syrup.

3. Line a 2 pint pudding basin with cling film. Soak the sponge fingers in the syrup until they are slightly soft and use to line the basin. Spoon the apples in the basin and cover with the remaining sponge fingers. Drizzle a little syrup over the top and place a serving plate over the top, weigh it down and leave for 30 minutes.

Turn the pudding up the right way and peel of the cling film.

4. Make the toffee sauce, put all the ingredients in a saucepan and place over a gentle heat, stir continuously until the butter and sugar has melted. Bring the sauce to the boil fast for 5 minutes, serve warm with the apple charlotte.

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