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Butterscotch Sauce

This sauce possesses a lovely butterscotch taste for plain steamed sponge puddings and baked apples.

ingredients

makes 1/2 pint (300 ml)
1/3 cup (65 g) granulated sugar
1 1/2 level teaspoons arrowroot
2 tbsp (1 oz) 25 g unsalted butter

method

1. Heat the sugar over gentle heat in a heavy-based pan, until dissolved. Increase the heat and let the sugar bubble until it caramelises to a golden brown. Remove the pan from the heat, add (without stirring) 6 tablespoons of boiling water and return the pan to the heat. Simmer the caramel for a few minutes, stirring all the time, until dissolved.

2. Blend the arrowroot with 4 tablespoons water and stir into the caramel. Bring the mixture to the boil, over low heat. Add the butter, cut into small pieces, and cook the sauce until thick and clear, stirring all the time to prevent the sauce burning.

3. Serve warm with ice cream and sundaes, baked apples and plain steamed sponge puddings.

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