Comprising apples, toffee, cream and a hint of nuts, this dessert packs a mouthwatering combination of flavours, not to mention textural contrast with the crisp biscuit base and layer of toffee on top.

Here the cans of condensed milk are cooked in the oven, but you can cook them in a pan of simmering water on the stove for the same length of time, making sure not to let the pan boil dry.

Apple and toffee pie

Serves 6

2 x 375ml tins of condensed milk

350g digestive biscuits

110g unsalted butter, melted

1tsp cinnamon powder

4 Braeburn apples

110g unsalted butter

25g caster sugar

Zest and juice from 1 lemon

300ml double cream

2 tbsp toasted almonds

Set the oven to 150°C/gas mark 2.

Place the unopened cans of condensed milk in a large casserole dish and cover with water. Bring the liquid to the boil, place the lid on the dish and put it in the oven for 3.5 hours. Remove the dish from the oven then leave the cans for 3-4 hours to cool.

When cool, open the cans - the milk will have turned into toffee.

Place the digestive biscuits into a food processor and blend into the texture of fine breadcrumbs. Transfer the crumbs to a large bowl, add the melted butter and cinnamon powder and mix well. Press the biscuit mixture into a loose-based 25cm tart mould and place it in the fridge to set firm.

Peel and core the apples then cut each apple into eight pieces. Melt the butter in a large saute pan then add the caster sugar then the apples. Cook them until golden brown, while still keeping their shape. Add the lemon zest and juice and stir together.

Spoon the condensed milk toffee on to the biscuit base and spread it evenly, then arrange the apple segments on top. Whip the cream until firm and spread over the apples. Lastly, sprinkle the toasted almonds over the top and serve.