Butterscotch Sauce for Ice Cream Cake

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Nigella's Ice Cream Cake (from Nigella Express and on the Nigella website) is served with a butterscotch sauce (from Butterscotch Fruit Fondue recipe) and a chocolate sauce (from the Flourless Chocolate Brownies recipe). Both sauces are best served warm, partly as a contrast to the cold ice cream and partly as the sauces pour best when slightly warm; the sauces will thicken as they cool.

The sauces can be made up to a week in advance and stored in the fridge. To reheat the sauces you can do this in a microwave by using 10 second blasts on full power and stirring in between each blast until the sauce is slightly warm. Alternatively put the sauces in separate heatproof bowls and set the bowls over (but not in) saucepans of hot water. Let the sauces warm up over the hot water, stirring frequently, until warm enough to pour easily.