This recipe is best with
- Butterscotch Sauce
- 120g butter, cut into cubes
- 125g castor sugar
- 75ml pouring cream
- 2 1/2 tbsp crème fraiche
- Place butter and sugar in a nonstick frying pan over medium heat.
- Cook, stirring occasionally for 8-10 minutes or until golden.
- Remove pan away from the heat and add cream and crème fraiche. Stir until well combined.
- Transfer the sauce to a bowl and set aside, ready to be used.