Juliet Sear served up a delicious autumn apple crumble with spiced ginger and sticky toffee sauce on This morning.

The ingredients for the filling are: 6 Bramley apples (peeled and chopped, cored removed – weight should be approx. 550-600g (or you can use Braeburn but they might need a little longer cooking), Zest of 1 lemon, 5 balls stem ginger in syrup, chopped and 50g caster sugar.

For the topping: 200g self raising flour, 140g chilled unsalted butter, cubed, 40g light muscovado sugar, 40g golden caster or regular caster sugar and 1 tsp ground cinnamon.

For the sauce: 250g light muscovado sugar, 120g unsalted butter, 300g double cream, 1 tbsp black treacle and ½ tsp salt.

See recipes by Juliet in her book titled: Botanical Baking: Contemporary baking and cake decorating with edible flowers and herbs AVAILABLE FROM Amazon now.