Next month marks 15 years since GBBO started. I was looking back and found this post from 12th July 2010. Long before I had grandchildren. I think I shall make some of this for them this summer... The post was originally called 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.
Does Mary still like mangoes?
Do you have a favourite sauce for ice cream?
That toffee sauce looks amazing! You have just reminded me of a chocolate sauce for ice cream... poured on hot, it sets on contact... I'm evaporated milk to shopping order and off on a chocolate sauce hunt... (I'll blog it when I find it)
ReplyDelete👍🍧🍨
DeleteI've got a few of her recipes torn out of a magazine from way back in the early 80's, she's certainly been around a while.
ReplyDeleteShe is 90, her first book published in 1970!
DeleteI like Mary Berry for her sensible no fuss approach to food and recipes. Her chocolate tray bake cake never fails and was a regular treat for my sons when younger. The sauce is out of bounds for us now way too much sugar but both my husband and I would have liked it on ice cream in days past. I always like butterscotch sauce. I don't know if MB still likes mangoes but frozen mangoes make delicious faux ice cream just whizzed up in the food processor delicious and refreshing and healthy. Regards Sue H
ReplyDelete🍧🍨 This morning i found a can of mango puree in the cupboard🥭 I wonder if that would work. Somebody gave it to me, and I cannot remember why!
DeleteI use tinned mango purée for speedy puddings. Mix some with whipped cream for a delicious mousse, I serve in really small glass dishes, and then spoon a little of the purée on top. To be really fancy you could layer it. If we have guests I serve it with a wafer or biscuit. It’s also delicious stirred into natural yoghurt, normal or dairy free. If there’s any left a spoonful on my porridge is delicious!
DeleteSue
Oh these are lovely ideas. Thank you
DeleteThe sauce sounds delicious and I have always liked Mary Berry recipes. I’m much too hot this week so am doing as little cooking as possible! Catriona
ReplyDeleteGuests for lunch tomorrow. Bob has (fortunately) declared himself sufficiently recovered to cook bbq if I make salads....
DeleteBetween Mary Berry and Delia Smith we had some good no nonsense cooks teaching us back in the day didn't we. I have watched all episodes of TGBBO at least twice. It was really strange going back to watch series one, when the tent moved location every week and the bakes were all very simple.
ReplyDeleteI cut out some of the washing-up by putting my pan on the scales and zeroing the number, better than having the scale pan to wash too, although spreading the sugar out is a good idea if you have to do this.
When I first made this recipe, I used my big brass Salter balance scales, and followed her advice. Now I have neat, digital scales, I too put the saucepan on the scales and "zero" it between ingredients. And in other recipes, I first wipe the spoon with a thin layer of cooking oil, so the syrup slides off easily.
DeleteMaple syrup is our favourite. Just takes sap from a few trees, boiling for hours, testing for sugar density, filtering and bottling! It is available in the store, too.
ReplyDeleteI think Pure Maple syrup is more cheaply and easily obtainable in Canada and the USA. But it does have a great flavour!
DeleteGreat tip about the evaporated milk version of butterscotch sauce.
ReplyDeleteI really don't like mangoes - think it's because they are quite scented! Glad Bob is improving.
Alison in Devon x
Like Rosie, I am very fond of what she calls "Mango Chupney"
DeleteThis looks like an excellent toffee sauce recipe. You can't always have fresh cream in the house but in this house there is always a tin of evaporated milk!
ReplyDeleteMy Mum always kept a 'tin of evap' in the cupboard, and used it in all sorts of ways
DeleteThat toffee sauce sounds delicious and easy to make. I'm all for quick easy recipes these days. I love mango yogurt and frozen it in ice lolly moulds. Xx
ReplyDeleteI decluttered my lolly moulds [when the weather was grey and cold] now I am wishing I hadn't!
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