Ingredients:

250g caster sugar

142ml pot double cream

50g butter

Directions:

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.

2. Turn up the heat and bubble for 4-5 mins until you have caramel.

3. Take off the heat, then carefully stir in the cream and butter. Leave the sauce to cool, then tip into a squeezy bottle.

Bon Appetit!