Tip the sugar into a heavy-based frying pan, stir in 5 tbsp water, then place over a medium heat until the sugar has dissolved. Turn up the heat and bubble for 4-5 mins until you have caramel.

Take off the heat, then carefully stir in the cream and butter. Leave the sauce to cool, then tip into a squeezy bottle, jug or any lidded glass jar or heat proof container.

➡️ Notes:

For reheating: Scoop into microwave safe bowl and cook in 30 second increments, stirring between.