First make the sauce: Melt the butter and sugar until golden brown, add the cream carefully and stir well, keep warm.
For the batter: Mix together the batter ingredients and set aside.
For the apples: Peel, half and core the apples. Cut into wedges, lightly colour in 30g of butter in a small frying pan. Do not cook through but transfer to the caramel sauce and finish cooking until tender.
For the toast: Cut the baguette into 4 thick slices on the diagonal (can be a bit stale). Soak the bread slices in the batter mixture and then fry over a fairly high heat in 30g of butter until golden on both sides. Place the toast on a plate with the apples on top and drizzle over the caramel sauce.