STICKY TOFFEE SAUCE

Drop 75g unsalted butter into a saucepan, add 100g light muscovado sugar (we used Billington’s because it’s just the best!) and pour over 300ml of double cream. Add a good pinch of sea salt and slowly bring to the boil stirring all the time. Keep the sauce bubbling and keep stirring for 5 minutes until it’s a wonderfully rich, nutty brown colour. Allow to cool a little before drizzling over your chosen pud.

The sauce can be stored in an airtight container in the fridge for about a month – if you can resist!