Tuesday, 25 October 2016

A Quick Butterscotch Sauce


Well you were meant to get this post yesterday. It was all written and edited and everything......... but no one told power company, who's engineering workers kept turning the power off and then on again and just when you thought it was back - off it went again! - which upset the internet, and messed with my head, so after a few hours of hanging around waiting I gave up and decided you could just read this recipe tomorrow ....... which is now today ........ so here it is ........

This simple butterscotch sauce used to get made a lot when we had kids at home. It takes just a few minutes to prepare - less if your not too fussy about quantities - and we used to make it to pour over ice cream, on pancakes, to serve with stewed apples, as a topping for sponge pudding and as a dipping sauce for fresh fruit - such as bananas and pineapples - the pudding we could create with this sauce were endless.

Last week I resurrected the sauce to pour over a deep filled apple pie - it was sublime........I'd forgotten how good this sauce could be!


 Recipe - enough for 4

100g demerara sugar - any light brown sugar works as well but wont have such a toffee taste.
25g butter
1 tablespoon golden syrup
200ml double cream

Place the sugar, butter and the syrup into a heavy based pan and place over a low heat. Allow the butter to gently melt into the syrup and then stir whilst the sugar dissolves.

When all is dissolved turn the heat up a little and allow the sauce to bubble and turn a brown caramel colour. Remove from the heat and whisk in the cream.

And that's it. You can serve straight away or allow to cool and reheat when needed. The sauce will keep in the fridge for a few days.




Have a great day
Love Lizx

Here's the printable recipe


 Butterscotch Sauce