This is a sauce that I make to accompany various puddings and is delicious on ice-cream or banana pavlova, too.
2 oz butter
3 oz soft brown sugar
2 oz granulated sugar
5 oz golden syrup (Tate & Lyle) - approx one third of a one pound tin
4 fl oz double cream ( USA = heavy cream?)
few drops of vanilla essence
Put butter, brown sugar, granulated sugar and syrup in a heavy based saucepan. Heat slowly and once ingredients have completely melted and sugar dissolved, continue to heat gently for about another 5 mins. Then turn off the heat under the saucepan.
Gradually stir in the double cream, followed by a few drops of vanilla essence. Stir for 2 or 3 minutes until the sauce is absolutely smooth.
Serve hot or cold. It keeps for a while, too!
2 oz butter
3 oz soft brown sugar
2 oz granulated sugar
5 oz golden syrup (Tate & Lyle) - approx one third of a one pound tin
4 fl oz double cream ( USA = heavy cream?)
few drops of vanilla essence
Put butter, brown sugar, granulated sugar and syrup in a heavy based saucepan. Heat slowly and once ingredients have completely melted and sugar dissolved, continue to heat gently for about another 5 mins. Then turn off the heat under the saucepan.
Gradually stir in the double cream, followed by a few drops of vanilla essence. Stir for 2 or 3 minutes until the sauce is absolutely smooth.
Serve hot or cold. It keeps for a while, too!