Melt half the butter in a saucepan and add in the brown sugar and cream. Bring to the boil. In a pot, mix the diced apple with the nutmeg, cinnamon and 60ml water – stew until apple is soft.

Lightly grease 4 ramekins. Using a cutter, create 3 circles with the wrap and place 1 circle on the base of the ramekin. Top with the apple and sauce, layering the remaining pieces of wrap in between.

In a small saucepan, melt the remaining butter and roast the oats until golden brown. Add oats to the top of the apples and bake for 25 minutes at 180°C. Serve with vanilla ice cream.