Super Saucy!

In Mary Berry’s “Real Food Fast” I came across this easy-peasy recipe for toffee sauce. It gets my vote because it is made from store cupboard ingredients [no need to rush out for fresh cream] and has a sensible method for measuring the golden syrup.

I have enjoyed MB’s no-nonsense approach to cooking ever since the 70s when I used to read “Home and Freezer Digest” – where she often had “Half-Term Bake-Ins” which I think were designed so mothers could stock up their freezers and larders for hungry children, but also jolly useful for a busy teacher with a hungry young husband! One intense Saturday in the kitchen provided us with loads of pre-prepared meals and snacks for weeks.

The sauce is very rich and you don’t need much – but it keeps well in the fridge and is lovely over ice cream...

or sliced bananas…

or chocolate sponge…

 

Toffee Sauce

50g butter
150g light muscovado sugar
150g golden syrup
1 x 170g can evaporated milk

• Weigh 150g sugar in the scale pan – spread it out, and then gently spoon syrup on top till it all weighs 300g.
• Tip the sugar and syrup into a pan, add the butter, and heat gently until melted and liquid. Gently boil for 5 minutes [stirring like crazy!]
• Remove from the heat and gradually stir in the evaporated milk. The sauce is now ready.
• Serve immediately, or leave on one side and reheat to piping hot to serve – or allow to cool and serve cold. Keeps in the fridge for a month [unless eaten first!]

I got this book out of the library last week – there are some interesting recipes in it – this is the only one I have tried so far. But MB seems to have developed a passion for mangoes- about 1 in 8 of the recipes appears to list mangoes or mango chutney among the ingredients.