Vegan Caramel Salty Sauce
This is the kind of thing Delia Smith and Nigella Lawson would make if they weren't so obsessed with cooking animal secretions and body parts.
50 g demerara sugar
70 g white castor sugar
80 g margarine (I used Vitalite)
splash of water (about 10ml, i.e. less than a tablespoon)
100 ml soya cream (soya milk will work, you'll just get a slightly more runny sauce)
1 tsp sea salt or rock salt (the flaky stuff)
1. Heat the sugars and water in a thick-bottomed saucepan on a low heat, stirring a couple of times, until it bubbles vigorously all over and doubles in size (about 5 mins).
2. Stir in the marg and soya milk/cream really well and return to the boil. When it doubles in size again, keep stirring and heating for about a minute, then remove from the heat and stir in the salt. Serve hot or cold. Good over chopped banana, vegan cheesecake or sponge pudding.