Caramel Sauce

Serves 6

100g sugar

10ml water

250ml cream

1ml vanilla essence

Make a toffee by placing the sugar and water in a saucepan on gentle heat until it goes a caramel colour and the sugar is dissolved. Add 50ml hot cream and mix carefully so it does not rise about saucepan. Add remaining cream, vanilla essence and stir.

Refrigerate to thicken further if required.