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Nutrition: per serving

  • kcal206
  • fat12g
  • saturates7g
  • carbs27g
  • sugars27g
  • fibre0g
  • protein0g
  • salt0.09g
    low
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Method

  • step 1

    Tip the sugar into a heavy-based frying pan, stir in 4 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.

Recipe from Good Food magazine, November 2008

Authors

Gordon Ramsay
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A star rating of 4.2 out of 5.29 ratings
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