1) To make the clotted cream, which can be made in advance, pour a thin layer of double cream into a baking tray or oven proof dish and place in the oven for 40 minutes at 120 degrees C then chill.
2) Peel, core and chop the apples. Place in a saucepan with the lemon zest, juice, sugar and 25g butter. Cook until soft and pulpy then remove and cool.
3) Meanwhile, butter the insides of the darioles or ramekins. Cut 12 rounds out of 6 bread slices to match the tops and bases of the moulds (they may have to be 6 slightly smaller ones for the base).
4) Cut the crusts from the remaining bread slices, then cut them into soldiers about 2cm wide. Butter the rounds and the slices.
5) Place a round on the base of each mould and arrange the slices around the edge, slightly overlapping. Fill with the apple puree and top with the remaining rounds, butter side up.
6) Heat the oven to 180 degrees C, Gas 4. Place the moulds on a baking sheet and bake for 20-25 minutes until the tops are golden brown and crisp. Remove, cool 10 minutes then run a table knife around the insides and carefully invert onto desert plates. Serve with a spoon of clotted cream or dollop of whipped cream.