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MAKES 400ML (14FL OZ).


  • 110g (4oz) butter

  • 225g (8oz) soft light brown sugar (or half brown and half caster sugar)

  • 225ml (8fl oz) double cream

  • 60ml (2fl oz) brandy

  • 60ml (2fl oz) sweet sherry


  • 1.

    Place the butter, sugar and cream in a saucepan and bring to the boil, stirring all the time. Boil for 4 minutes or until the sauce has thickened.

  • 2.

    Remove the pan from the heat, allow to cool for 1 minute, then add the brandy and sherry.

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