Pour the sugar into a medium to large saucepan and place over a medium heat.
Add the golden syrup and leave for a few minutes until the sugar has melted and turned a light brown colour.
Return the mixture to the heat and simmer for a minute.
Spoon into a 23cm round silicon cake mould or lined baking tin.
Leave to cool in the mould or tin, then transfer onto a serving plate.
Can also be served warm for dessert with the rest of the toffee sauce if desired.