About the bake
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
Step 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.
Step 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.
Ingredients
For the Sauce
- 100g Sesame seeds (white)
- 50g Sesame seeds (black)
- 150g Billington's Unrefined Dark Muscovado Sugar
- 100ml Double cream
- 40g Unsalted butter (softened)
- 1 tsp Rum
Utensils
- Frying pan
- Saucepan
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
Ingredients
For the Sauce
- 100g Sesame seeds (white)
- 50g Sesame seeds (black)
- 150g Billington's Unrefined Dark Muscovado Sugar
- 100ml Double cream
- 40g Unsalted butter (softened)
- 1 tsp Rum
Utensils
- Frying pan
- Saucepan