Sticky Toffee Sauce

This is a stirring job! Keep an eye on it all the time and keep stirring! You can use a balloon whisk or a wooden spoon.

Place the butter and dark brown sugar in a tall sided pan. Melt over a low heat until the butter and sugar are completely dissolved and mixed together - it will take a minute or two but they will become completely smooth. Keep stirring…..

Add the golden syrup and stir for another couple of minutes.

Now turn up the heat and as the temperature rises and it just begins to bubble, slowly pour in the double cream. It will change to a lovely golden colour.

As it bubbles, you can turn down the heat as it will continue to bubble and thicken, but keep stirring - not too vigorously as it is very hot. Be careful not to let it splash you. After 4 minutes exactly take it off the heat. It will thicken as it stands.

Serve over Sticky Toffee Pudding or ice cream.

Keeps well in the refrigerator, sealed, for a few days. Re-heat gently, either in a pan or in the microwave