Ingredients
2 cox's apples, peeled, cored and cut into wedges
1 large all butter croissant, halved widthways
2 medium egg yolks, beaten
55g/2oz unsalted butter
2 tbsp dark brown sugar
1fl oz dark rum

Method
1. Using a round cutter, cut out four rounds of croissant, then set aside.
2. In a medium frying pan gently melt the butter until brown.
3. Stir the sugar into the butter until melted.
4. Add the apple wedges and cook until slightly softened and caramelised.
5. Place a medium frying pan on the heat.
6. Coat the croissant rounds in the beaten egg yolk, then fry until golden all over.
7. Pour the rum into the ale pan. Heat up and light with a match, tilting the pan away from you to allow the rum to catch the flame safely.
8. Serve the flamed apples on the eggy bread immediately.