Instructions: 1. Preheat the oven to 180 c / 350 f / Gas Mark 6.

Cider Sauce

2. Combine the cider, brown sugar and cinnamon stick in a large, heavy based saucepan. Cook at a slow boil for about 1 hour or until reduced to 8floz. Remove the cinnamon stick.

Cake

3. Grease a 12 x 9 inch tin. Sieve the flour, cocoa, baking powder, baking soda and salt in to a large bowl.

4. In another bowl, whisk the butter, buttermilk and sugar until smooth and gradually blend in the eggs and vanilla. Pour the liquid mixture over the dry ingredients and mix thoroughly combined. Stir in the chocolate and apples and spoon into the prepared tin. Bake for 45 minutes or until a skewer comes out clean.

5. Place the cake on a rack, pierce the top in several places with a toothpick and drizzle half the syrup over the top. Leave for at least 15 minutes before turning out onto a cooling rack.

6. Cut into squares and serve with cold fresh clotted cream, then drizzle over the remaining syrup.

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