Oh My! There is no way in hell that this is good for you but it is awesomely delicious. The recipe comes from Delicious Magazine, March 2012. It is a Nigella Lawson recipe and it has all the hallmarks of her. It is luscious, silky, smooth and a little bit of elegant fun. It takes about 5 minutes to make and is soooo worth it. I recommend eating the leftovers for breakfast. I had a thought after making it that it would make a lovely tart filling if it was slightly thicker. Something to work on there.
75g salted butter, 50g brown sugar (I didn’t have any so used palm sugar), 50g golden syrup, 1/2 a cup of thickened cream – normal cream if you live in NZ, 1/2 – 1 1/2 tsp sea salt flakes. Vanilla ice cream to serve and I used bananas too.
Melt the butter, sugars and golden syrup in a small, heavy-based pot over a medium low heat and simmer. Swirl the pan occasionally for three minutes. The sauce should turn from gold to dark amber as it cooks – Keep an eagle eye on it, do not allow it to burn. Carefully add the cream – take it off the heat for a minute or so to do this, add the salt and swirl again.
Give it a stir with a wooden spoon and taste to see if you ant more salt (I did), then cook for a further 1 minute. Pour into a jug and serve with ice-cream. Apologies for the terrible photo!