Toffee Sauce

I’m meant to make Bread & Butter Pudding next week and I want to get ready by making the Toffee Sauce that goes with it, so I’m not doing everything at one go. My husband is calling his team over for dinner – I think he’s been making them work very hard and feels he needs to make up for it! Except this time round I really do think he’s doing more of the making up by cooking dinner. It’s going to be simple – Lasagne, and while I’m anal about having a themed meal and Tiramisu is the choice to go with, I thought I’d let the guests send me their wish list this time round and that’s how the Bread & Butter Pudding got shortlisted. 
I’ve never made a Classic Bread & Butter Pudding, I’m too busy experimenting most of the times, so once again instead of making the extra custard to drizzle over the top I thought I’d add on to the sweetness and make Toffee Sauce. 
The beauty of this sauce is, it can be made in advance, stored for at least 2 weeks in the fridge and has multiple uses. Warm the sauce up and drizzle it over Bread & Butter Pudding, make a home made Toffee Sundae, or just drizzle over plain Vanilla Ice Cream. 
Be sure to serve it warm! 
1/2 C  or 1 stick of butter
1 cup brown sugar
1 C double cream 
dash of vanilla (optional)
  1. Melt butter in non-stick pan, add brown sugar and golden syrup and whisk together until combined
  2. Add double cream and bring to boil
  3. Whisk for 5 mins until the sauce begins to thicken and the preferred consistency is achieved
  4. Store in an air tight jar and serve warm when needed
image (1)
Melt Butter
Add brown sugar and golden syrup
Whisk together until the ingredients have combined and melted through
Once all the ingredients come together add the double cream and whisk to combine
Let it come to boil and keep whisking for 5 mins until sauce becomes thick
It should become thick and glossy – and it’s ready to eat!
Toffee Sauce

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