A rich, buttery toffee sauce with a splash of gin stirred in at the end. It's brilliant over pancakes, but just as good over ice cream, sponge cake or a bowl of fresh fruit.
Ingredients
- 50ml Batts Hill Surrey Dry Gin
- 3 tbsp butter
- 3 tbsp sugar
- 120ml double cream
Method
- Bring the butter, sugar and cream to the boil in a small saucepan, stirring until the sugar has fully melted.
- Take off the heat, add the gin, and keep stirring until well combined.
- Drizzle the sauce, hot or cold, over your pancakes, letting it ooze down the stack.
- Optionally garnish with fresh strawberries.
Leave a comment
This site is protected by hCaptcha and the hCaptcha Privacy Policy and Terms of Service apply.