Toffee Rum Sauce

Toffee Rum Sauce
1 cup packed brown sugar
1/2 cup butter
1/2 cup whipping cream
2 Tablespoons rum

In a medium pot over medium heat, melt the butter and brown sugar. Bring to a boil and cook for two minutes. Add cream in a slow, steady stream, as it may sputter. Add rum, and bring to a boil, cooking for five more minutes. Do not let it boil over. Serve warm and refrigerate any leftovers. 

This is a toffee rum sauce to make with the sticky toffee pudding from yesterday. The pudding should be served warm as well, but if not, the sauce will warm it. The rum could be left out, or replaced with milk if it is too thick, for a non alcoholic version, but the alcohol is boiled off anyway, and really adds to the flavor without being too strong. 

The best way to serve these sticky toffee puddings is to unwrap an individual pudding and place it upside down on a plate. Reheat it in the microwave if necessary. Spoon a drizzle of toffee rum sauce over the pudding, allowing some to drizzle on the plate. 
This sauce becomes quite hard as it cools, so try to use it immediately or warm it over low heat to thin it again if necessary. If you are serving leftovers, place a spoonful of sauce in the middle of a pudding and heat it all together in the microwave to warm the pudding and thin out the sauce. They certainly don't call it sticky toffee pudding for nothing!