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.