HEAT UP A BUT­TER­SCOTCH SAUCE

The Irish Mail on Sunday - TV Week - - BODY & SOUL -

Melt 100g light mus­co­v­ado sugar in a small saucepan with 100g but­ter and 140ml dou­ble cream. Heat un­til the sugar has dis­solved, then cook un­til the mix­ture turns a rich tof­fee colour. Serve as a hot sauce for pan­cakes or driz­zled over ice­cream or a slice of warmed gin­ger cake.

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