Treacle tart, poached apple and sorbet

Shaun Dickens of the Boathouse in Henley shares his recipes with Standard readers.

This is a great dessert to serve after a lovely Sunday lunch. We serve it with a caramel doughnut and an apple crisp, but it works lovely on its own. Alternatively you could serve it with some delicious custard.

For the treacle tart:

200g breadcrumbs

900g golden syrup

75g brown butter

75g whipping cream

2 eggs

Place all the ingredients into a mixer and bring together to a smooth batter.Pour into a lined baking tray, 1½ inch thick. Bake at 160e_SDgrC for 30 minutes.

For the apple sorbet:

8 Granny Smith apples

8 Braeburn apples

100g white wine

100g water

100g sugar

Peel and core the apples, chop into small chunks. Place all the ingredients into a pan and simmer for six to seven minutes. Blitz to a purée and churn in an ice-cream machine.

For the poached apple:

3 Granny Smiths

100g brown sugar

100g white wine

1 tsp ground cinnamon

4 cloves

1 pinch ground ginger

1 star anise

1 vanilla pod

Peel and wedge the apple. Bring all the other ingredients to the boil. Place the apples in the liquid and allow to cool.