1 pastry case (25 cm diameter x 3 cm deep) baked blind.
1½ tins of Banoffee toffee or Dulce de Leche
1 large Bramley apple
2 Cox apples
50 ml / 2 fl oz orange juice
50g / 2 oz light brown sugar (Muscovado)
425 ml / ¾ pint double cream
25g / 1 oz caster sugar
½ teaspoon ground cinnamon
Peel, quarter, core and slice the apples and cook them slowly in the orange juice and brown sugar.
Allow the mixture to cool completely.
Spread the toffee over the pastry base then make a layer of the apple on top of this.
Whip the cream with the caster sugar and the cinnamon to ‘soft peaks’ and spread over the top of the apple.
Grate nutmeg over the top of the cream.