NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- brown sugar or Muscovado sugar, or Muscovado sugar300 g
- unsalted butter150 g
- vanilla essence1 tsp
- black treacle, optional1 tbsp
- double cream, ~48% butterfat300 ml
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Combine the sugar, butter, vanilla, and treacle in a saucepan over low heat, and gently stir until everything has melted. Low heat is needed so that the sugar does not burn and so, when you add the double cream, the cream does not split.
When everything has combined, slowly add in the double cream and gently stir.
Once the cream has been mixed in, turn up to a medium heat. Stirring gently, wait until the sauce is bubbling and hot, then take it off the heat.
Combine the sauce with the recipe of your choice and/or place into a pouring jug and keep warm.
Region evidence: no stated origin (basic dish)
