Step 1

Preheat the oven to 180ºC.

Step 2

Put the lemon juice and water into a pan.

Step 3

Peel, core and quarter the apples, then cut each quarter into 3 slices (add the slices to the pan as you go along, giving a stir to coat).

Step 4

Sprinkle the granulated sugar over the apples and simmer (under a lid) on a medium heat for about 5 minutes or until the apples are cooked through.

Step 5

Once ready take off the heat and transfer to a 15 cm souffle dish to cool.

Step 6

To make the sponge topping use an electric whisk to beat together the buttery spread and caster sugar until light and fluffy.

Step 7

Next beat in the vanilla bean paste, followed by the egg a little at a time.

Step 8

Fold in the flour a tablespoon at a time.

Step 9

Spread the mixture over the apples.

Step 10

Bake in the oven for 40 – 45 minutes (or until an inserted skewer comes out clean).

Step 11

Serve with custard or vanilla ice cream.