Ingredients

Steps

• Dissolve the sugar in a heavy-bottomed pan until it turns brown and forms a caramel.
• Remove the pan from the heat and carefully add the butter.
• Whisk in the double cream until the bubbles subside.
• Add the chopped ginger and syrup to the mixture.
• Return the pan to the heat and stir occasionally until all sugar is dissolved.
• Cool the sauce slightly before serving over ice cream.