Preheat the oven to 180C / 350F.

Pour boiling hot water over the raisins and allow to soak for 15 minutes. Drain and allow to cool.

In a large bowl whisk the sugar, melted butter, eggs, and salt until well combined.

Add the flour, milk, and vanilla and mix again until you have a smooth batter. Fold through the soaked raisins.

Grease a roughly 25cm / 9.5ich tart dish with butter or spray with non-stick cooking spray *you could also use a 20cm / 8ich cake pan. Tip the batter into the dish and spread the batter out evenly. Gently press all the apple slices into the dish and bake in for 45 minutes until golden brown and firm to the touch. If necessary and to prevent over-browning, loosely cover a piece of tin foil over the tart from about halfway through the baking time.

While the tart is baking make the sauce by putting all the ingredients into a small pot and bringing it to a gentle boil. Keep a close eye as this could spill over.

As the apple tart comes out of the oven, pour the hot sauce over and allow it to soak through. Poke the cake in a few places and lift up the edges to help the sauce seep into the sponge.

Allow to cool and serve at room temperature as is or with additional whipped cream or ice cream.