Sticky date and tamarind caramel sauce

Add the cream and butter to a small saucepan and place over a low heat to warm through.

Set a medium saucepan over a medium heat and add a small pinch of the sugar. Once it begins to melt, add the remaining sugar.

Allow the sugar to melt completely, stirring occasionally, until it turns a deep amber colour. Small wisps of smoke should begin to rise from the surface.

Remove the pan from the heat and gradually whisk in the warm cream and butter mixture, being careful as the caramel will bubble vigorously. Whisk until smooth and glossy.

Stir through the Sticky Date and Tamarind Sauce. Leave the caramel to cool slightly before using, or store in the fridge for up to one week.