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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Classic vanilla ice cream
Classic vanilla ice cream
A star rating of 4.5 out of 5.15 ratings

Everyone will be impressed by this smooth and creamy classic ice cream

Brandy pudding
Brandy pudding
A star rating of 4 out of 5.1 rating

This pud is impressive, delicious and makes a great light alternative dessert to a traditional Christmas pudding

Nutrition: per serving

  • kcal0
  • fat0g
  • saturates0g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein0g
  • salt0g
    low
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Method

  • step 1

    Dissolve the caster sugar with 3 tbsp water over a low heat. Bring to the boil but don’t stir at all. When the sugar is a dark golden caramel, whisk in butter. Remove from the heat and stir in double cream.

Recipe from Good Food magazine, January 2012

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Comments, questions and tips (11)

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Overall rating

A star rating of 3.1 out of 5.13 ratings

wildkat23785

Wish I read the comments before attempting. It's not butterscotch and yes cold cream solidified the sugar. Needs better instructions as I have runny sweet stuff now.

dr.ian.greenwood59919

Absolute rubbish. This is a caramel sauce. You need brown sugar and don't need to caramelise it. I tried it out of curiosity and threw it out . Disgusting. Used an M and S recipe - four times as much butter, half the cream , no caramelising. Gorgeous. This recipe should be taken down.

colinross2@gmail.com

Cream in SLOWLY as well. What a disaster. Delia has a much better recipe

niluferdemel

Excellent recipe. Tried it today and it came out so well. Thank you…..didn’t make any changes…

Chefmatt2019

Wrong recipe! Butterscotch sauce is made with brown sugar not white! You just made caramel

Tom Gerlach avatar

Tom Gerlach

A star rating of 1 out of 5.

Poor recipe. As others have commented, room temp cream is needed - straight from the fridge solidifies the caramel. Also 'dark brown' produces a bad burnt taste. Surprised with two poor errors in only 1 instruction. Please re-write to prevent others wasting ingredients.

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