Sunday, 13 October 2013


October brings some benefits-we are very well fed. Our tummies are filled with hearty stews and casseroles, chilli con carne and roast chicken, golden pastried pies and buttery mash, fruit cake and apple cake. At this time of year when it's dark early and there's a bit more comfort eating going on it's worth having a little something up your sleeve to transform the humblest of pear/apple puddings or that old trusty standby - vanilla icecream. Below is a recipe for the most delicious and easy butterscotch sauce courtesy of Nigel Slater. Needless to say I've made it more than once (blush-oh the shame of it, I know the page number it's on in 415 if you must know) and it's very popular with all ages in this house.
50g butter
100g soft brown sugar
100g golden syrup
drop or two vanilla extract
150ml cream

Put the butter, sugar and golden syrup into a small pan and melt gently, then bring it to a rolling boil. Turn down the heat and let it bubble for a few minutes. Add the vanilla extract and then the cream. Stir well and then pour into a jug. As it cools it will thicken.
The photo shows it with apple sponge- a plain sponge dotted with sliced apples before being baked. It's a simple but pleasing pudding.

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