Butterscotch Sauce

Quick and easy, Butterscotch sauce can be made days in advance, kept in the fridge and reheated as you need it. Try it with apple crumble instead of custard, with steamed puddings or poached pears, or just serve a jug of it with vanilla ice-cream.

Ingredients:

1 pint of double cream
10 oz Muscovado sugar
4 oz unsalted butter
½ cinnamon stick
1 clove
1 star anise

Method:

Throw everything into a saucepan and stir to the boil. Reduce the heat and gently simmer for five minutes. Strain.