Cajeta Sauce

I had to find a place in this book for this hamous Mexican caramel sauce. It is traditionally made from fresh goat’s or sheep’s milk, cooked down very slowly until it becomes a luscious, enriched, caramelised cream. In Mexico it is sold in jars, but sadly I have found it hard to come by here, not for want of trying. Luckily, it’s easy to recreate at home. Cajeta is traditionally served over ice cream or drizzled over pancakes, but I love it with roasted bananas, or even pumpkin pie serve