Dessert Recipe:
Butterscotch rum sauce — English
6-8 Servings
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3 tblsp golden syrup 3 level tblsp brown sugar 45g (1½ oz) butter 600ml (1 pint) milk 2 level tblsp cornflour or arrowroot 1 tblsp lemon juice 2 tblsp rum |
Meat-free Gluten-free Egg-free Nut-free | |
 Heat syrup, sugar and butter together in a small thick saucepan until it starts caramelising. Blend the milk and cornflour or arrowroot to a smooth cream. Add to the saucepan, stirring continuously and stir until thickened. Stir in lemon juice and rum. Serve hot. | ||
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