Thursday, 16 February 2012

Rum & raisin caramel sauce


100g caster sugar, 2 tbsp butter, double cream, 100g raisins, Sailor Jerry's rum
Served with: Starfruit and vanilla ice-cream.

Serves: 2 Preparation: 20 minutes

This is what I like to refer to as "grown up" caramel. Whilst most of the alcohol is cooked off, I have always adored the naughty combination of rum and raisin, I think every precocious child must! This rich, sticky sauce is absolutely gorgeous with fresh fruit and ice-cream.

1) In a milk pan, add the raisins and cover with Sailor Jerry's rum, then bring to the boil until the alcohol has reduced by 1/2 and the raisins are plump and fragrant.

2) Put a frying pan to heat on the hob. When a drop of water "rolls" upon being dropped on the pan it is hot enough. Pour the sugar into the pan and stir continually with a wooden spoon until it liquifies and turns amber. Add the raisins and alcohol.

3) Add 2 tablespoons of butter and stir thoroughly. At this stage take off the heat and pour in a splash of double cream. Serve with sliced starfruit and ice-cream.  (Tip - don't panic if sugar is beginning to set in your pan! Run under a continual stream of hot water in the sink and it will melt straight off)

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