1. Melt the butter, sugar and syrup together in a medium heavey-based pan over a low heat. Cook gently, stirring for 5 minutes.
2. Off the heat, slowly stir in the cream. Add the vanilla essence and lemon juice; stir for 1 - 2 minutes. Serve hot or cold.
|Butter||50g / 2oz|
|Soft Light Brown Sugar (Muscovado)||75g / 2oz|
|Caster Sugar||50g / 2oz|
|Golden Syrup||150g / 5oz|
|Double Cream||120ml / 4fl Oz|
|Lemon Juice||½ Lemon|
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