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salted caramel sauce has become my new obsession. Like Nutella, you could probably eat spoonfuls of it straight from the jar. I made an easy traybake of sticky toffee pudding that contained dark brown sugars and dates to add variety.
I then piped a chocolate icing over the top and served warm with thick caramel and cream. This came out more like a spongey brownie than the gloopy, syrup drenched puddings you might be used to finding. A little lighter in texture and not so cavity-inducing, it was a perfect alternative to keep everyone happy.