serves
2-4
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
2-4
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
Dinner For Two
episode • Donal's Family Food in Minutes • Cooking • 30m
G
episode • Donal's Family Food in Minutes • Cooking • 30m
G
Ingredients
Salted caramel sauce
- 50 g butter
- 75 g soft dark brown sugar
- 1 tbsp (20 ml) golden syrup
- 75 ml double cream
- ½ tsp vanilla extract
- Pinch of sea salt
Pudding
- 1½ tbsp soft unsalted butter
- 75 g dark brown sugar
- 120 ml cream
- 3 tsp cornflour
- Pinch of salt
- 2 medium free-range egg yolks
- 190 ml milk
- ½ tsp vanilla extract
- 125 g crème fraiche
Makes 2 large or 4 small desserts.
Chilling time: at least one hour or up to 3 days.
Instructions
- To make the caramel sauce, place the butter, sugar and golden syrup into a saucepan and bring to a gentle boil simmer until the sugar has dissolved. Add the cream, vanilla and salt and whisk together; simmer for 3 minutes until the sauce is thick and sticky.
- Use right away or transfer to a jar and refrigerate when cool to use as needed. The sauce will keep for up to 7 days refrigerated.
- For the puddings, melt the butter in a medium heavy-based saucepan. Add the brown sugar and cook for 2-3 minutes, stirring occasionally, until the sugar has dissolved. Add the cream and bring to a simmer, stirring until you have a nice thick butterscotch sauce.
- Meanwhile, place the cornflour in a bowl with the salt and egg yolks along with a little milk. Slowly whisk in the rest of the milk and vanilla extract until smooth. Then, gradually add the hot butterscotch sauce, whisking constantly.
- Add back into the saucepan and cook over a medium heat for 2-3 minutes, stirring regularly, until the butterscotch custard starts to thicken. Strain the mixture back through a fine-mesh sieve and then divide between 2 or 4 pretty glasses or ramekins and chill for at least an hour or up to 3 days.
- To serve, drizzle the puddings with caramel sauce and top with a dollop of crème fraiche and a final drizzle of sauce along with some sea salt.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Dinner For Two
