INFO:

Toffee Sauce for sticky toffee pudding 100g unsalted butter 100g dark muscovado sugar 150ml double cream Pinch sea salt Method: 1: To make the sauce pop the butter, sugar and cream into a pan and heat gently until the sugar dissolves, bring to a boil and simmer for 2-3 minutes until thickened. Add salt to taste. Serve the sponge with a good helping of the toffee sauce and a dollop of clotted cream