Billington’s Sesame Butterscotch Sauce or Spread by John Whaite

  • Total Time

    10m
  • Serves

    5

  • Skill Level

    Easy
  • Dietary Needs

    EF/GF/NF/Veg
    • Egg free
    • Gluten free
    • Nut free
    • Vegetarian
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John Whaite's delicious sesame butterscotch sauce is such a tasty treat and as luck would have it, it works two ways. Fresh from the pan, still hot and runny, this makes a glorious sauce for ice cream. But when allowed to cool this becomes thickly spreadable, studded with the tender, flavourful seeds.

Method

  1. In a dry frying pan heat the sesame seeds over a high heat. Toss the pan until the seeds start to sizzle, then remove from the heat and allow to cool.

    • 50g Sesame Seeds (Black)
    • 100g Sesame Seeds (White)
  2. In a medium saucepan put the sugar, cream, butter and rum, and set over a low heat until everything melts together. Add the sesame seeds to the pan and increase the heat to high, bringing the contents of the pan to a boil. Boil for just a minutes, then remove from the heat and serve over ice cream, or allow to cool and thicken into a glorious spread.

    • 100ml Double Cream
    • 40g Unsalted Butter
    • 1 tsp Rum
    • 150g Billington's Unrefined Dark Muscovado Sugar

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