Toffee sauce

Preparation info

  • Difficulty


  • Feeds


Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

The famous sticky toffee sauce, ready to pour over steamed puddings, cakes, and poached fruits.


  • 150 g (5ΒΌ oz) soft brown sugar
  • 1 cup thickened cream
  • Β½ tsp vanilla extract
  • 1 tbsp butter


Combine the sugar, cream, vanilla extract and butter in a saucepan. Bring to the boil, stirring. Reduce heat and simmer for 5 minutes. Set aside and reheat when needed.