Salted caramel apple sauce

by Luke Mackay

A sweet, sticky sauce in which to drown a dessert


2 apples, peeled and chopped
1 knob of butter
75g light soft brown sugar
300ml double cream
1 tsp ground cinnamon
50g butter


Cook the chopped apple and knob of butter in a heavy pan on a medium heat for 15 mins until caramelised.

Combine all the remaining ingredients and 1 tsp salt in a saucepan set over a low heat and stir until the sugar has dissolved. Turn the heat up and bubble the sauce for 2-3 mins until golden and syrupy. Add the apple and blitz in a food processor. Leave to cool for 10 mins before serving.

Recipe: Luke Mackay