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Archive of BBC Food Recipes

Toffee and stem ginger sauce

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4-6
Dietary Vegetarian
From Housecall

Method


  1. Dissolve the sugar in a heavy bottomed pan until it is completely dissolved and turns brown, forming a caramel.

  2. Remove from the heat and very carefully add a knob of butter.

  3. Whisk in the double cream. Once all the bubbles have gone, add the chopped ginger and syrup. Return to the heat to dissolve any remaining caramelised sugar, stirring occasionally.

  4. Cool slightly before serving over a bowl of vanilla ice cream.

Ingredients

  • 15g/½oz softened unsalted butter
  • 50g/2oz caster sugar
  • 125ml/4fl oz double cream
  • 50g/2oz stem ginger, chopped
  • 4tbsp/60ml/2fl oz syrup from the jar of stem ginger

Shopping List

Toffee and stem ginger sauce

Cooking ingredients

Dairy, eggs and chilled


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