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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 5th August 2008
 
Caramel Sauce
Clare Latimer's recipe for
Caramel Sauce

Caramel Sauce
150ml water;
300g granulated sugar;
150ml double cream.

Method
Put the water and sugar into a saucepan and bring to the boil, tipping the saucepan to dissolve the sugar.
Then keep on a high heat until the syrup turns golden.
Add the double cream and bring back to the boil and simmer for a few minutes.
Serve two cakes per person and pour over the warm caramel sauce.

* You can buy An Appetite For Umbria at Daunt Books or at the website www.appetiteforumbria.com.


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