Jill Dupleix

Toffee sauce

Preparation info
  • Feeds

    four

    • Difficulty

      Easy

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.

Ingredients

  • 150 g (5¼ oz) soft brown sugar
  • 1 cup thickened cream

Method

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.