Caramel Sauce

Compulsory on warm banana bread and fantastic on pancakes: fire a wee bit in your hot chocolate as a naughty pick me up.

• This will keep in a bottle or jar at room temperature for up to ten days.
• Don’t stir when you’re making the caramel – just swirl the pan to move the sugar around. Stirring it will cause the sugar to crystallise and become a nasty unusable lump.