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Ingredients

• 75 ml apple juice
• 25 g caster sugar
• 1 tsp cinnamon
• 1/4 lemon
• 3 apples
• 25 g unsalted butter
• 200 ml double cream

Directions

In a small bowl or jug mix together 75 ml apple juice , 25 g caster sugar , 1/2 tsp cinnamon , and the juice of 1/4 lemon . Chill in the firdge for at least 30 minutes.

Peel, core and quarter 3 apples and then thinly slice each quarter lengthways. Melt 25 g unsalted butter in a frying pan and then add the apple slices. Sprinkle 1/2 tsp cinnamon over the apples and fry gently until golden. Make sure you stir the apples while they fry so that they get evenly coated in the cinnamon and to prevent them burning. Once fried remove the apples onto kitchen paper to help drain away excess butter. Allow to cool (you can chill the apples but then allow the to return to room temperature before serving).

In a large bowl whisk 200 ml double cream with the apple juice mixture with an electric whisk until the syllabub holds its shape in soft peaks.

Keep a few apple slices back for decoration and then divide the rest between the serving glasses. Divide the syllabub between the glasses and then decorate with the reserved apple slices. Serve immediately.