Why can I not make this without the butter separating EVERY time? I've tried different levels of heat, combinations of different levels of heat, stirring, not stirring, etc., etc., etc. and it looks okay in the pan as it cools down, but as soon as I attempt to spoon some of it out of the pan, it comes out as an oily mess with a separate, oily layer of separated butter. HELP!
This is wonderful sauce with the sticky toffee pudding.