Most of the baking I do caters for the allergy boys too, but there are a couple of things that are just so much better in the full allergy-packed version and so I make two batches.
That's not to say that the boys don't enjoy their allergy free version. Their taste buds are a little different, in that they have never tasted the 'normal' version.
Then there are those things (like pastry) that I haven't quite mastered in a gluten free version, or tray bakes that can't be adapted and so I only make the one milky version.
This week's recipe falls into the first category, I make two batches, but unless you are on a Dairy-free diet I would not recommend making this with anything but the 'normal' ingredients. Don't even be tempted to use some healthy margarine instead of the butter. You need the butter to give it that silky richness. Mmm, I'm getting hungry just thinking about this sauce!
You will need:
100g light brown sugar
4 tbsp white sugar
5 tbsp golden syrup
(to make the dairy free version, then obviously substitute dairy free margarine and soya/rice cream.
~Melt the butter, sugars and syrup in a pan over a low heat.
~Once the sugar has dissolved, bring it to a gentle simmer and simmer for about 5 minutes, stirring occasionally.
~Take off the heat and add the cream. Stir until it's well mixed in.
You can serve this hot or cold.
We like it hot (or cold, actually) with a quality vanilla ice cream, or to liven up a fruit salad, or with our pancakes. I'm sure the options are endless!