1

To make the toffee, line a small baking tray with baking paper. Put the caster sugar, golden syrup and 1 teaspoon water in a small pan over a medium-low heat. Swirl the pan and when the sugar has melted, turn up the heat. Bubble rapidly until the caramel is dark golden, then remove from the heat and beat in the bicarbonate of soda. The mixture will foam up and increase in volume. Scrape it onto the prepared baking tray and set aside for 1 hour to cool and set, then break into shards.

2

Preheat the oven to 180°C, fan 160°C, gas mark 4. put the apples into a 1.5-litre baking dish. Spoon over 4 tablespoons water,the lemon juice and honey, then dot over the low-fat spread. Add the cinnamon, cover with foil and bake for 30 minutes.

3

Remove the foil, stir and bake for another 15 minutes until soft. Serve topped with a scoop of lower-calorie salted caramel ice cream and the toffee.