Butterscotch Sauce

• 175 g/6 oz/¾ cup caster sugar
• 60

Put the sugar and 4 tablespoons water in a saucepan over a medium heat and stir until the sugar dissolves.

Increase the heat to high and boil, without stirring, until the caramel turns a dark golden brown colour. Watch closely because it can burn quickly. Immediately remove the pan from the