Instructions: Place the sugar into the pan over a moderate heat and allow the sugar to caramelise.

Pour in the cream gradually and reduce the heat, add the butter, stir constantly to ensure each piece of butter is incorporated into the sauce.

Add the bourbon to taste and the roughly chopped, toasted pecans.

Notes Serve the sauce with a steamed sponge pudding, chocolate brownie or an iced coffee parfait.

NOTES : A wickedly rich hot pudding sauce.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.