Soak the raisins in about 100ml of cider.
Preheat the oven to 170°C fan.
Line a small dish (23cm rectangular or square would work best).
Beat together butter, sugar, sour cream and golden syrup until light and fluffy.
Add eggs one at a time.
In a separate bowl, whisk together flour, baking powder, bicarb and spices.
Gently fold the dry ingredients into the batter.
Add the cider from the raisins, vanilla extract, chopped apples, and cider-soaked raisins to the batter.
Spoon the batter into the prepared tin.
Rough the top and scatter over demerara sugar.
Bake for about 50 to 60 minutes until golden and just set.
