To get every last drop from a tin of golden syrup, pour in about 100ml boiling water and, holding the tin in a cloth to protect your hand, swirl it around and scrape the sides with a spoon until clean.

Tip this sweet liquid into a large pan. (If you’re not finishing off a tin, simply measure two or three spoonfuls of syrup into a pan and add 100ml hot water instead.)

Sprinkle in the sugar and salt, set the pan on a medium heat and swirl (rather than stir) the pan occasionally, until the sugar and salt dissolve.

Leave the syrup to bubble gently without touching it, then, once you see the sugar at the base of the pan start to colour, swirl again so the mix caramelises evenly.

Once it’s golden brown, take the pan off the heat and carefully pour in the double cream (the caramel will bubble up, so stand back), then stir to make a smooth sauce.

Add the butter and vanilla, if using, and stir again until glossy. Serve hot or transfer to a bowl and leave to cool.

Heat the oven to 190C (170C fan)/375F/gas 5, and core the apples.

In a bowl, mash the sultanas, sugar, butter and cinnamon, then press this mixture into the hollow of each apple.

Sit each apples in a hole of a muffin tray, to catch all the juices, then bake for 25–30 minutes, until tender when pierced with the tip of a knife.

Serve warm topped with some toffee sauce and perhaps a spoonful of cream or ice-cream.