• 2 lapsang souchong tea bags
  • 1 tablespoon clear honey
  • 3 tablespoons sultanas
  • 3 dessert or cooking apples, peeled, cored and diced
  • ½ teaspoon mixed spice
  • 25 g (1 oz) dark brown sugar
  • 25 g (1 oz) unsalted butter
  • 150 g (5 oz) double cream, whipped to soft peaks
  • caster sugar, as required
  • ginger snaps, to serve

Make a strong infusion of tea using the tea bags in 100 ml (3½ fl oz) boiling water. Stir in the honey and sultanas and set aside to infuse.

Put the apples in a saucepan with the mixed spice, brown sugar and butter. Remove the teabags from the infusion and pour the liquid over the apples.

Cover and cook over a medium-low heat, stirring frequently, for 15–20 minutes until the apples start to collapse. Crush to a chunky purée.

Stir the double cream into the apple purée until well combine, then spoon the mixture into 4 individual ovenproof dishes.

Sprinkle the surface generously with caster sugar, then place the dishes under a hot grill until the sugar begins to caramelize. Serve warm or cold with ginger snaps.

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