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
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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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