Instructions: Peel, halve and core the apples, then, with the cut side down, slice them into 5mm. thick slices. Heat a large non-stick frypan and add the butter, sugar, honey and zest of lemon and orange.

Allow the mixture to boil for about 5 minutes until it starts to caramelise.

Add the apple slices, and fan as well as possible. Cover and simmer for 5 minutes, stirring once. Turn up the heat to high, and cook for a further 5 minutes, stirring often to ensure all the apple slices are covered in caramel.

Turn off the heat and allow to cool.

Line 8 souffle dishes with plastic wrap, leaving some overhang, and divide the apple mixture evenly between the lined souffle dishes, flattening the apple slices so they sit flat. Cover with the plastic overhand and chill overnight or for at least 4 hours.

Meanwhile, make the caramel sauce. Heat the sugar and 2 tablespoons of the water, stirring well to dissolve the sugar. Allow the mixture to boil until a deep golden colour, then remove from the heat. Add the remaining water (be careful as the toffee will sizzle and spit when the water is added), and swirl the pan to combine the toffee and water - if necessary, return the pan to the heat briefly to help combine the ingredients. Remove from the heat and cool.

Mix the yoghurt with cinnamon, nutmeg and honey and stir thoroughly.

To serve, unwrap the plastic and turn out the apple stacks onto a plate.

Carefully remove the plastic. Add a dollop of spiced cream and drizzle with caramel sauce over the apple.

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