Ingredients:
1/4 cup water
1/4 cup brown sugar
1 medium red apple, sliced
50 grams butter
1/3 cup sugar
1 egg, beaten
1/4 cup milk
3/4 cup self-raising flour
1/4 teaspoon cinnamon
1 medium lemon
1/2 cup sugar, extra
1/4 cup water
1 cinnamon stick

Directions:
Grease four 2/3 cup (160ml) moulds. Combine the apples, water and brown sugar in medium pan; cook, stirring, for about 10 minutes or until most of the liquid is evaporated and apples have caramelized, spoon into prepared moulds.
Beat butter, caster sugar and egg in small bowl with electric mixer until thick and pail.
Stir in milk, flour and cinnamon; pour into moulds. Bake, uncovered, in a 180°C (Gas mark 4) oven for about 20 minutes or until cooked when tested.
Turn onto wire racks to cool. (Can be made ahead at this stage. Store in an airtight container for up to 1 day).
Using a vegetable peeler, peel a 10cm strip of rind from lemon. Combine lemon strip, 1 tablespoon lemon juice, extra sugar, extra water and cinnamon stick in small pan; stir over heat, until sugar dissolves.
Simmer, uncovered about 12 minutes or until thick and syrupy. Discard cinnamon stick and lemon rind. Pour over cake. Serve