Heat oven to 180C/160C fan/gas 4. Line cupcake tray with cases, I used 15 however it will be dependent on the size you are using. (If making a cake, grease and line a 20 x 30cm baking tray with baking parchment.)

Put the dates and milk in a small pan and bring to a simmer. Remove from the heat and set aside for 15 mins to cool.

Whizz the date mixture to a smooth purée in a food processor or blender, then scrape into a large mixing bowl. Tip in the butter, flour, brown sugar, baking powder, eggs, mixed spice and vanilla, and set aside while you prepare the apples.

Quarter and core the apples, then slice quite thinly, tossing in a little lemon juice as you go.

Quickly beat together the cake ingredients with an electric whisk until smooth, then scrape into the cases (or tray for the cake)

Arrange the apple slices, for cupcakes, two to three per cupcake. (For the cake: overlap the apple in rows, on top – you should be able to get 3 rows lengthways down the tray.)

Bake for 20-30 mins until a skewer poked into the centre of one of the cupcake comes out clean. Cool in the tray. (If baking as one cake it will require at least 50-60mins)

Put the toffees in a small pan with a good splash of milk and gently melt, stirring, until runny. To finish, dust with a little icing sugar, then drizzle sauce over the cakes.