Rum Caramel Sauce (gf)
Fantastic with the tarte tatin, this sauce also elevates sautéed bananas in crêpes or a simple ice cream sundae to the next level (it’s also great with the Ginger Caramel Crunch Ice Cream on page 70).
1½ cups caster sugar ¼ cup water 1 cup cream
30 grams butter, chopped 2-3 tablespoons dark rum
Put the caster sugar and water in a clean pot over a medium heat and whisk to start dissolving the sugar. Use a small pastry brush to brush down any sugar that gets stuck to the side of the pot to stop it burning. Bring to a simmer, giving the pot a gentle swirl now and again to help it heat evenly. The sugar will slowly become white and crystallised, then start to turn clear and finally turn a pale golden amber – this can take up to 10 minutes.
As soon as the sugar turns golden, add the cream in four lots, whisking hard after each addition. The caramel will froth up madly but keep whisking and it will settle down. Whisk in the butter and rum and leave to cool. You can store the sauce in the fridge for up to a week; reheat it gently to serve.