Sauces are one of my favourite ways to transform a simple dessert into something a little bit magical. A drizzle or a dollop and suddenly your ice cream, puddings, brownies, or pancakes feel a hell of a lot fancier!
One of my all-time favourite's? Butterscotch sauce. Sweet, buttery, with just a hint of caramel... Plus it’s quick to make, and perfect for licking straight off the spoon (Guilty!)
Here’s my easy butterscotch recipe:
300g thickened cream
130g brown sugar
95g unsalted butter
Add the thickened cream, brown sugar and butter into a medium saucepan and place on a low heat.
Stir slowly as the butter starts to melt and the sugar starts to dissolve. Once the sugar has dissolved, turn the heat up to medium and bring the mixture to a gentle boil, still stirring gently.
Once boiling, reduce the heat so the sauce is gently simmering. Simmer without stirring (might need the occasional stir if it's bubbling up too high in the pot) for approximately 6-8 minutes.
The mixture will start to thicken. Once it's ready, remove from the heat and pour straight over your pudding!
OR alternatively, pour it into a shallow dish to cool, or straight into a clean jar.
You can use it on pancakes, pikelets, other puddings, beat it into buttercream, or even chuck in some dates and swirl it through your favourite brownie recipe (like in the photo)! Keeps for 4 days in the fridge.
