Butterscotch Sauce to go with my Sticky toffee pudding recipe
Ingredients
- 500ml Double cream
- 175g Demera sugar
- 175g Salted butter
- 1 tbsp Golden syrup
- 1 tbsp Black treacle
Accompaniment
SponsoredStoneleigh Vineyards Pinot Noir
Trapiche is situated in the Mendoza region of Argentina. The winery was established in 1883 and they are well known for producing quality wine at affordable prices. This is a great example of Sauvignon Blanc from the Mendoza region. Fresh aromas of grapefruit, crisp blackcurrant leaf, green pepper and grassy back notes. Buy this wine if you like: Dry whites with lively fruit and fragrant aromatics.
Description
A sauce to be heated up for 20 seconds and then poured over a hot sticky toffee pudding.
Method
-
1
1. On a gentle heat, heat the cream.
2. Add the sugar and butter and whisk until dissolved.
3. Then add the syrup and treacle and whisk.
4. Take off heat and allow to cool.
5. Keep in fridge when not in use
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