|Image from Stylist.co.uk|
Simple Caramel Sauce
This is very easy and very forgiving. If cook it too long it can be rescued with a splash of milk and more stirring. It's very good over vanilla ice cream or even plain Greek yoghurt. For a proper retro pudding, layer it in little glasses with crumbled gingernut biscuits and Greek yoghurt or whipped cream for a sort of instant trifle. I'm having camera issues today, but I assure you my sauce looks just like the one in the picture above. I can't say the same for the cook.
For the basic sauce:
225g 1 1/2 lightly packed cups soft brown sugar
4 Tbsp butter
3 Tbsp milk
Put everything in a small saucepan over gentle heat. Stir until it starts to boil, then let bubble away gently for five minutes. Remove from the heat and beat enthusiastically until smooth. You can use it straight away as is, or you can add either:
- two good pinches of flaky sea salt, from Maldon or Marlborough or Maine or Mooloolaba, or wherever the flaky sea salt is from in your neck of the woods
- OR: two generous teaspoons of ground ginger
- OR: one teaspoon of ground cardamom
Or you could go completely crazy and add the lot. Stir well, add a splash of milk if it seems very thick, and use as you see fit. Any leftover sauce can be stored, covered, in the fridge.
Oh, and before I forget, the lucky winners of The Kitchenmaid's second birthday giveaway are...
- Lynne, who wins the Equagold goodies
- Louise, who wins the stunning whitebait teatowel
- Melissa, who wins the Pratty's Tea
- and Bella, who trotted off to the New Zealand Chocolate Festival last Friday.
Have a great weekend, everyone. I'm going to hang out with Ruth Pretty and Dean Brettschneider on Sunday to learn some new tricks. Lucky me! x Pin It