Pre-heat the oven to 170ºC (325ºF) and line or grease a fairly small loaf tin (mine was 9 x 5 inches). I use ready made tin liners (if you are in the UK, the Jane Asher ones from Poundland are fabulous).
Beat the butter together with the sugars and syrups (I found it easier to use my food processor). Work until the mixture is light and fluffy.
In a separate bowl, sift the flour, baking powder, ginger and cinnamon and gradually add to the wet ingredients. Finally, add the milk.
Add the chopped apples and just quickly work through the mixture. Pour into the prepared pan and level off. Take the remaining sliced apples and gently place in a line down the middle.
Bake for around 75 minutes, until an inserted skewer comes out clean (you may need to cover the top with foil if it is browning too much). Remove from the oven and allow to cool for a while before turning out of the tin. Leave on a wire rack to cool further.
For the caramel: heat the three ingredients together in a small pan. Wait until it reaches a rolling boil, then turn down the heat a little and stir continuously for 2-3 minutes. You just want to melt the sugar - if you cook it too long, it will go very hard, very quickly (think stringy hard candy). Remove from the heat and allow to cool for ten minutes.
Pour over the cake, smoothing some down over the sides. Cut into slices and serve with a nice cup of coffee or tea! Enjoy!