preheat oven to 175°

make cake mix according to instructions seperate into 12 cases and bake until they are just. cooked approx 10 mins.

in a pan heat up the golden syrup until it has a runny water like consistency then whisk in cream. Once combined wrll set aside to cool.

combine flour and sugar then rub in the cold butter until it resembles breadcrumbs.

peel core and dice apples and boil with a little water until soft enough to be mashed. too much water will make the apples too wet. so watch how much you add.

take cakes out of oven and allow to cool for a few minutes before filling with the toffee sauce. again do not overfill or the cake will become too wet.

strain the cooked apples to remove as much liquid as possible. then add the cinammon and mash.

spread about a teaspoon and a half on top of toffee filled cakes.

next sprinkle with the crumble topping return to oven and bake at approx 175 for s further ten mins or until crumble topping is golden brown.

finally serve warm with ice cream custard or cream.

do note the cases need to be deep enough to contain the topping. muffin cases and a deep pan usually works.