This version uses white sugar that you caramelise with the butter, plus lemon juice that balances the sugar's sweetness and the richness of the cream.
150g plain flour, plus extra for dusting
1 tsp bicarbonate of soda
2 tbsp water
65g brown sugar
100g golden syrup
2 tsp ground ginger
1 tsp ground cinnamon
2 pink lady apples, coarsely grated
Heat oven to 180 degrees. Melt 50 grams of butter and brush inside eight dariole moulds. Dust moulds with flour, tap out excess and set aside. Dissolve bicarb soda in water and set aside.
Heat remaining butter, sugar, golden syrup, treacle, ginger and cinnamon in a saucepan until melted and smooth.
Beat eggs and milk together in a separate bowl. Add bicarb soda water to golden syrup mix and stir well (it may foam a little).
Pour both liquid mixes into flour, add grated apple and combine well.
Pour into prepared moulds to three-quarters full, cover with butter-brushed foil and fold it over the top of the mould tightly. Place moulds in a deep baking tray, fill with boiling water three-quarters up the side of the moulds. Bake for 30 minutes or until a skewer comes out clean. Serve with butterscotch sauce and clotted cream or creme fraiche.