beautiful butterscotch

this is a lovely, simple sauce for icecream, poached fruit ,baked apples or sarah's pancake recipe from last month. i served it with a very spiced apple tart for our bonfire party at the weekend and it was wickedly finished up for breakfast the next morning. delicious warm or delightfully gloopy and thick cooled down.

i'm not one for boiled sugar products, the turkish delight we made for limerick market wore my spirits for such things thin - however delicious it turned out my friday evenings became a battle between me and a sugar thermometer and my friday nights disturbed by feverish panics as to whether it would set overnight.

the great thing about this recipe is it is seemingly foolproof. originally from the waitrose website i have added golden syrup because, well because why wouldn't you? I will be trying this with the addition of chocolate as soon as the guilt of finishing the first batch has worn off.

ingredients

175g soft brown sugar

125g butter

150ml double cream

2 tbsp golden syrup

method

1.place everything in a saucepan and heat until the butter has melted and the sugar dissolved (you shouldn't be able to see any gritty bits on the back of a wooden spoon).

2. remove from the heat and stir well.

3. leave to cool

be careful the sugar gets incredibly hot so take care.