Ingredients

• 200g./7 ozs. light muscovado sugar
• 250ml. single pouring cream
• ½ teaspoon pure vanilla extract
• Tiny pinch of Maldon sea salt
• 2 tablespoons diced butter

Method

1. Put sugar, cream and salt in a heavy based saucepan.
2. Bring gradually to the boil on the SIMMERING plate, while stirring, and then cook for a further 5 minutes, continuing to stir gently.
3. Remove from the heat.
4. Whisk in the diced butter little by little until the sauce is smooth.
5. Add the vanilla extract and mix it in thoroughly.

This sauce is scrumptious poured over vanilla ice cream, or sticky toffee pudding. The sauce can be cooled and refrigerated for three days. Re-heat gently when required.