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Preheat the oven to 180C/ 160C fan / gas mark 4.
Start by beating the butter and caster sugar together in a stand mixer, or by hand.
Peel the apples, core them and chop them into chunks, roughly 2 ½ cm. Place these in an ovenproof dish – there should be enough to cover the base.
Add the egg to the butter mixture and beat, then add the flour, salt and cinnamon.
Pour in the milk and stir together to form a batter, then spoon the batter over the apples.
Warm the apple juice gently in a saucepan and put the cornflour into a medium heatproof bowl.
When the apple juice is warm, pour it over the cornflour and stir continuously until thoroughly mixed.
Scatter the dark brown sugar in a layer over the top of the batter in the dish. Evenly pour over the warmed apple juice mix, then place the dish on a baking tray.
Bake for 35 mins, or until a skewer inserted into the cake part comes out clean. (If the skewer goes all the way to the bottom, it will touch the sauce.)
Take out of the oven and serve warm with generous amounts of custard/ cream.