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! 
 
Ingredients:
1/2 C  or 1 stick of butter
1 cup brown sugar
1 C double cream 
dash of vanilla (optional)
 
Directions:
  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
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Melt Butter
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Add brown sugar and golden syrup
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Whisk together until the ingredients have combined and melted through
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Once all the ingredients come together add the double cream and whisk to combine
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Let it come to boil and keep whisking for 5 mins until sauce becomes thick
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It should become thick and glossy – and it’s ready to eat!
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Toffee Sauce

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