Sticky toffee apple pudding with calvados caramel sauce

Ingredients

• 140g/5oz butter, softened at room temperature, plus extra for greasing
• 300g/10½oz Bramley apples, peeled, cored and chopped
• 50ml/2floz water
• 75g/3oz caster sugar
• 2 tbsp calvados
• 175g/6oz light soft brown sugar, plus extra for sprinkling
• 3 tbsp golden syrup
• 2 free-range eggs
• 1 tsp vanilla extract
• 200g/7oz self-raising flour, plus 2 tbsp for dusting
• 1 tsp bicarbonate of soda
• 1 Cox's Orange Pippin apple, cored and finely sliced
• 110g/4oz dark soft brown sugar
• 110g/4oz butter
• 500g/1lb 2oz vanilla ice cream
• 2 tbsp calvados
• 175ml/6floz double cream

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