Salted caramel and panettone sundae

Serves 2

For the sauce

• 50g light muscovado
• 125g double cream
• 0.5 tsp sea salt flakes

For the toast

• 150g panettone
• 0 vanilla ice-cream

Step 1
vanilla extract a few drops.

Step 2
Make the caramel sauce: Put the sugar and cream in a small saucepan, add the vanilla extract and sea salt, and bring to the boil, then turn off and remove from the heat.

Step 3
Cut the panettone into slices, then toast till lightly golden on both sides.

Step 4
Dip the panettone into the caramel sauce, then divide between two plates.

Step 5
Place a ball of ice-cream, or two if you wish, on each piece of toast, trickle over any caramel sauce that hasn't been soaked up by the panettone and serve.