Quick Caramel Sauce
1 ½ cups single cream 1 ½ cups dark brown soft cane sugar 90g salted butter Method Place the cream, sugar and butter in a medium saucepan over medium heat and stir until the butter is melted. Cook for a further 8-10mins or until thickened slightly. Allow to cool a little before serving. Cook’s note: left over sauce can be put into a sterilised jar and kept in the fridge until needed.