Put the apples in a small pan with the water, honey, ginger, lemon

juice and sultanas. Bring to a simmer and cook the apples for

about 12 minutes until any obvious watery element has evaporated

and the apples are stewed and tender. Add a splash of extra water

while cooking if needs be. Allow the apple mixture to cool.

Chop the dates and the walnuts roughly.

When the apple is still faintly warm spread one tablespoon and a

half of clotted cream on each crispbread. Cover with a layer of the

apple mixture, then scatter over a few pieces of date and walnut,

and a few flecks of orange rind.