Caramel sauce

Ingredients

  • 250g caster sugar
  • 142ml pot double cream
  • 50g butter

Preparations

    step 1

    Tip the sugar into a heavy-based frying pan, stir in 4 tbsp water, then place over a medium heat until the sugar has dissolved.

    step 2

    Turn up the heat and bubble for 4-5 mins until you have caramel. Take off the heat, then carefully stir in the cream and butter. Leave the sauce to cool, then tip into a squeezy bottle