Caramel sauce

1. • 250g caster sugar 
   • 142ml pot double cream
   • 50g butter

   
   

   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. 

   Turn up the heat and bubble for 4-5 mins until you have caramel. Don't let it go too dark (burnt). Silver-bottomed frying pan helps with this. 

   Take off the heat, then carefully stir in the cream and butter (and 1tsp salt if you want) 

   Leave the sauce to cool, then tip into a squeezy bottle

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Pippa Gawley

Tel/What's App: +44 7980 921030