BUTTERSCOTCH SAUCE

 

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Ingredients

  • 185g soft brown sugar
  • 200mL cream
  • 150g unsalted butter

Directions

  • Heat the sugar, cream and butter in a saucepan over medium heat, stirring to dissolve the sugar.
  • Bring to a simmer and cook over low heat for 3 mins.
  • Pour over the sticky date cake and serve each slice with a scoop of vanilla ice cream.

Notes

Categories: Dessert 
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