Name: Cognac and vanilla butterscotch sauce
Yield: 4
Ingredients: 1½ cups double cream; 100 gm (½ cup, firmly packed) dark muscovado or dark brown sugar; 1 tbsp liquid glucose (available from health food stores); 75 gm unsalted butter, chopped; 1 tbsp Cognac or brandy; 1 vanilla bean, split lengthways

To accompany tarts, cakes and vanilla ice-cream.

Ingredients

1½ cups double cream

100 gm (½ cup, firmly packed) dark muscovado or dark brown sugar

1 tbsp liquid glucose (available from health food stores)

75 gm unsalted butter, chopped

1 tbsp Cognac or brandy

1 vanilla bean, split lengthways

Method

Main

1.Place ½ cup of cream, sugar, glucose, butter, Cognac, a pinch of sea salt, scraped seeds from vanilla bean and bean in a heavy-based saucepan and stir over medium heat until well combined. Bring to the boil and simmer, stirring occasionally, for 3-5 minutes.

2.Remove saucepan from heat, stand for 2 minutes, then stir in remaining cream until well combined. Serve immediately or cool to room temperature. Sauce will keep, refrigerated in an airtight container, for up to 1 week. Sauce will thicken once refrigerated, warm to achieve the desired consistency.

Kathy Snowball

Styling by Sophia Young