Butterscotch Sauce

Serve poured over ice cream or with steamed or baked puddings.


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

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