Tom Kerridge served up a delicious caramelised apple upside down cake on this morning.

The ingredients are: A little softened butter or oil, to grease and 4 British apples (e.g. Gala or Bramley), peeled, quartered, cored, then each quarter cut in half.

For the caramel: 150g caster sugar , 75g butter, cut into pieces and 50ml double cream.

For the cake mixture: 225g butter, softened, 225g soft light brown sugar, 4 large free-range eggs, 2 tsp vanilla paste, 225g self-raising flour, 1 tsp ground cinnamon, ½ tsp ground mixed spice and A pinch of salt.

See recipes by Tom in his book titled: Pub Kitchen: The Ultimate Modern British Food Bible available from Amazon now.