Caramelized Apple, Toffee and Almond Pudding

Crumb your biscuits in a food processor (or put them in a Ziploc bag and bash them with a rolling pin). Pour the biscuits into a bowl. Add 2 1/2 tablespoons sugar, cinnamon and melted butter and combine well. Press biscuit mix into the bottom of 2 ramekins (half the mix in each). Place in the oven on the middle shelf and cook at 375 degrees/Gas Mark 5 for roughly 5-10 minutes. Remove from the oven and set aside to cool.

Once ramekins and biscuit base are cool, layer a good helping of toffee sauce on top of the biscuit bases. Sprinkle on some toasted almonds and place in the fridge for an hour to solidify.

Before serving, place sliced apples in a small skillet, add the remaining 1 tablespoon sugar and cook on a medium heat for 5-10 minutes or until dark, sticky and caramelised. Layer half of the apples into each ramekin and serve with a generous side helping of clotted cream.

Best served hot.