For the Toffee Apple Cake
175g unsalted butter, softened
125g soft brown sugar
100g dates, pitted
100ml Aspall Draught Cyder
3 large eggs, beaten together with a fork
220g self raising flour
2tsp ground cinnamon
2 bramley cooking apples, grated
50g toffee pieces
For the toffee cider sauce
100ml double cream
50ml Aspall Draught Cyder
85g salted butter
100g soft brown sugar