Butterscotch sauce


  • 50g/2oz butter
  • 50g/2oz soft brown sugar
  • 50g/2oz golden syrup
  • vanilla pod, split
  • lemon juice (approx 1/3 lemon)
  • 75ml/2½fl oz double cream

1. Place the butter, brown sugar, golden syrup and vanilla pod in a small saucepan. Bring to a gentle simmer. 2. Remove from the heat and add the lemon juice to taste. 3. Stir in the double cream. 4. Remove the vanilla pod before serving.

View full recipe at SpringPad


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