- 120 g butter
- 150 g caster sugar
- 300 ml double cream
- 2 tbsp black treacle
- 2 tbsp vanilla extract
- squeeze of lemon juice
- table salt to taste
- Place the butter, sugar, cream and treacle and together into a saucepan.
- Bring to the boil, then simmer and whisk well until you have a thick sauce.
- Remove from the heat and add the lemon juice, vanilla extract and salt to taste.
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