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)
- Melt butter in non-stick pan, add brown sugar and golden syrup and whisk together until combined
- Add double cream and bring to boil
- Whisk for 5 mins until the sauce begins to thicken and the preferred consistency is achieved
- Store in an air tight jar and serve warm when needed