Читать книгу Easy Meals - Rachel Allen - Страница 36
ОглавлениеSundaes are a huge favourite of my children’s, but anyone with a sweet tooth is susceptible to an ice cream sundae. It’s great to have a few sauces and ingredients on hand so people can get creative. The toffee sauce used in this recipe takes minutes to make and is so useful to have for pouring over ice cream, meringues or even baked fruit, such as peaches, pears or bananas. Once made, it keeps for months, so I always have a jar of it nestled somewhere in the back of the fridge. Simply reheat to serve.
Serves 1 (v)
Toffee sauce: enough for 4 sundaes (v)
PREPARATION TIME
10 minutes
COOKING TIME
5 minutes
For the toffee sauce
100ml (3½fl oz) golden syrup
50g (2oz) soft light brown sugar
50g (2oz) caster sugar
½ tsp vanilla extract
100ml (3½fl oz) double or regular cream
For each sundae
2 scoops of chocolate or vanilla ice cream
2 tbsp salted peanuts
One sundae glass or bowl per person
* To make the toffee sauce, place all the ingredients in a saucepan and bring to the boil, stirring constantly to help dissolve the sugar. Boil for 5 minutes or until the sauce has thickened, then remove from the heat.
* To make each sundae, place one scoop of ice cream in the bottom of the glass or bowl, add half the peanuts, then add another scoop of ice cream, followed by the rest of the peanuts, and finally drizzle with the hot toffee sauce.