Butterscotch sauce makes a great accompaniment for steamed puddings, cheesecake and many other desserts.
Ingredients:
30ml water
100g caster sugar
100g brown sugar
250g butter
200ml double cream
Method:
combine the water, caster sugar and brown sugar in a saucepan. Heat gently until the sugar has completely dissolved and formed a golden brown caramel.
Add the butter and let it melt with the caramel until completely absorbed.
Stir through the double cream.
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