Ingredients
For the toffee apples
1 cooking apple, peeled, cored and chopped into wedges
250g/9oz caster sugar
For the custard
300ml/10fl oz double cream
300ml/10fl oz milk
1 vanilla pod, seeds removed
3 free-range egg yolks
3 tbsp sugar

Method
1. For the toffee apples, thread the wedges of apple onto wooden skewers.
2. Place the sugar into a frying pan and cook at a low heat until the sugar has meled and turned golden-brown.
3. Dip the apple skewers into the caramel until they are coated on all sides. Then place the apple skewers onto a baking sheet lined with greaseproof paper and leave to cool slightly.
4. For the custard, place the cream, milk and vanilla seeds into a saucepan. Cook until the mixture is just about to reach boiling point.
5. Place the egg yolks with three tablespoons of sugar into a large bowl and whisk until the mixture becomes frothy.
6. Gently pour the hot milk and cream mixture into bowl of whisked egg and sugar, whisking the continuously, until the mixtures are combined.
7. Pour the mixture back into the saucepan. Place over a medium heat and stir continuously until the custard has thickened to the consistency of double cream.
8. To serve place the toffee apples onto a clean plate and pour the custard into a bowl. Place the bowl along side the toffee apples for dipping.