PECAN CARAMEL SAUCE
Makes about 2¾ cups Prep and cook time 25 minutes
2 cups (440g) Merryfield Caster Sugar
⅓ cup (80ml) water
2 tablespoons glucose syrup
1 cup (250ml) Farmdale Fresh Cream (pouring)
50g Beautifully Butterfully Butter, chopped, softened ½ cup (125ml) Bluegrass Bourbon
1 cup (125g) White Mill Pecans, toasted
1. Combine the sugar, water and glucose in a medium saucepan over medium heat, and cook, stirring, until the sugar is dissolved. Bring the mixture to the boil, uncovered, and boil for about 8 minutes or until the mixture is golden brown. Remove from the heat. 2. Carefully whisk in the cream – the mixture will bubble fiercely. Place the pan over a low heat and whisk in the butter, a piece at a time, until combined. Whisk in the bourbon and pecans. To serve, pour sauce over ALDI Christmas pudding (pictured, below), if desired.