Steamed apple and toffee puddings

Preheat the oven to 180 &degC.
Slice the apples into eight slices each and poach until soft in a little water to which the lemon juice has been added.
Lightly whisk 125 ml of the brown sugar and 100 g of the butter together until well blended.
Divide the mixture among six dariole moulds, spreading it evenly over the base and halfway up the sides of each mould.
Place a slice of apple in the butter mixture in each mould.
Dice the rest of the apple slices and whisk the remaining sugar and butter.
Add the eggs one by one, beating well after each addition.
Add the remaining ingredients and stir until just blended.
Spoon the batter into the moulds, covering the apple slices.
Cut out six squares (13 cm each) aluminium foil and baking paper.
Place a foil square on top of a baking paper square and fold to form a pleat to allow space for the steam and puddings to rise.
Place each foil and baking paper cover on top of a mould and secure firmly with string.
Place in a pan filled halfway with boiling water.
Bake for 45 minutes.
Unmould and serve immediately with pouring cream or custard.