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1.
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Peel off 2 strips of zest from the lemon and put in a large bowl.
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3
Squeeze the lemon's juice and add in to the bowl.
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Peel the apples, quarter and core them and slice very thinly, add in these to the lemon juice and zest, cover and leave to macerate for at least 1 hour.
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5
Pour the apple juice and water into a large frying pan, add in the sugar and spices, place over a gentle heat till the sugar has dissolved, stirring constantly.
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6
2.
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Simmer for 5 min and then add in the apples and their juices, turning a few times, for 2 - 3 min, or possibly till the apples are tender.
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Take the apples and lemon zest out of the pan and reduce the juice to a syrup.
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9
3.
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Line a 2 pint pudding basin with cling film.
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Soak the sponge fingers in the syrup till they are slightly soft and use to line the basin.
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Spoon the apples in the basin and cover with the remaining sponge fingers.
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Drizzle a little syrup over the top and place a serving plate over the top, weigh it down and leave for 30 min.
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Turn the pudding up the right way and peel of the cling film.
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15
4.
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Make the toffee sauce, put all the ingredients in a saucepan and place over a gentle heat, stir continuously till the butter and sugar has melted.
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Bring the sauce to the boil fast for 5 min, serve hot with the apple charlotte.
