METHOD

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1.    In a bowl, mix the cornflour and 50 grammes of the brown sugar and set aside.

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2.    In a saucepan, pour the cream and add the brown sugar. Put the saucepan on a medium heat and stir constantly to dissolve the sugar and stopping it from catching at the bottom.

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3.   When the cream mixture is warm, slowly add the cornflour and sugar whilst stirring. Carry on stirring and bring to the boil.

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4.   Once you have reach boiling point, add the salt, lower the heat and simmer for about 5 minutes. Stirring every now and then.

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5.   Transfer the caramel sauce in a bowl and cling film to contact.

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6.   Store in the fridge, and reheat slightly in the microwave if needed