Beer, orange and spice caramel sauce

Place the beer, cardamom pods, cinnamon quills and orange peel in a large pot. Bring to a boil and reduce to 250ml (1 cup), about 10 minutes. Add the butter and treacle sugar, and cook over medium heat, stirring occasionally, until thick and syrupy, about 10 minutes. Stir in the fresh cream carefully (it may bubble up to the top of the pot), vanilla essence and salt. Cook, stirring, a further 2 – 3 minutes.

Allow the caramel to cool slightly, before transferring to a sterilised glass jar. Seal with a lid and store the sauce at room temperature for up to 2 weeks.