Adapted from a Waitrose recipe card
3 tablespoons double cream
4 small apples, peeled, cored and thinly sliced
125g crushed butterscotch shortbread
Heat butter, honey and cream in small saucepan until melted to make a fudge sauce.
Divide half the mixture between four 150ml ramekins.
Top with a layer of apple then the crushed shortbread.
Layer with remaining apples and shortbread then the rest of the sauce.
Cook for 20 mins at 200 degrees.
Turn out into plates after 5 mins.