For your Sticky Toffee Pudding - and many other treats!


  • 100g (4oz) caster sugar
  • 25g (1oz) butter, diced
  • 100ml (3½fl oz) cream
  • 1 vanilla pod, split in half and seeds scraped out
  • 2 tblsp dark rum


  • Bring the sugar and 200ml (7fl oz) water to the boil, stirring until the sugar has dissolved. Reduce the heat and simmer for 15-20 minutes, until reduced by a quarter and syrupy.
  • Add the butter, cream, vanilla seeds and rum to the caramel, stirring until combined, then simmer gently for another 5 minutes, until thickened. Leave to cool for 10-15 minutes, until thickened a little further.
  • This is ready to serve warm or transfer to a bowl and leave to cool completely, then cover with clingfilm and keep in the fridge until needed. This can also be put in a squeezy bottle. Use warm or cold as required.
  • Variation: Salted Butterscotch Sauce - Add 1 teaspoon sea salt flakes with the vanilla seeds and cook as described above.
  • Cook Ahead: This will keep happily for up to 1 week covered with clingfilm in the fridge.

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