Salty Sticky Toffee Puddings

For the Caramel Sauce

• 2 cups (450 g) packed light brown sugar
• ½ cup plus

Make the caramel sauce: Stir the brown sugar with the butter and the salt in a heavy saucepan over medium heat until the butter is melted. (The mixture will be a little grainy.) Add the cream and bring to a boil.

Simmer, stirring constantly, until the mixture is thick enough to coat the back of a spoon, about 30 minutes.

Take the pan off the heat and let the sauce cool off almos