Hot butterscotch with ice-cream and caramelised pastry

all details

As with brown and dark-brown sugar, Australia produces black sugar. All three derive from a similar process of refining the sugar then adding back the molasses. The difference in colour is indicative of the amount of molasses contained - the more molasses, the stronger the flavour and moister the sugar.

Ingredients

  • 8cm square of puff pastry
  • 3 tbsp caster sugar
  • 400g brown, black or rapadura sugar
  • 250ml cream
  • 200g unsalted butter
  • Vanilla ice-cream

Method

More interesting is rapadura sugar. The one I bought from my local health food shop came from the Philippines. It is made from the dried sugar cane juice containing all its molasses. In this process the sugar is formed into a dry, hard brick and then ground down to a coarse, light brown powder.

The powder is dry compared to the brown sugars, is not as sweet and has a delicate vanilla-caramel flavour. Try it on porridge, in cakes (especially banana cake) or desserts where colour is not an issue.

Roll the puff pastry into a rectangle 10-12cm wide. Sprinkle the caster sugar onto the pastry and roll it in with the rolling pin. Cut into 1cm-wide sticks, twisting each three or four times. Rest in the refrigerator on baking trays for 30 minutes. Bake in a preheated 220C oven until the sugar begins to caramelise, then turn the sticks and finish baking them. Cool and store in an airtight container.

To make the butterscotch, heat the dark sugar, cream and butter in a saucepan, whisking until the butter is entirely incorporated. Scoop some vanilla ice-cream in serving coupes, spoon some hot butterscotch over it and serve with the caramelised pastry sticks.

Rate this recipe

Rate this recipe:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate this recipe with 0.5 a star Rate this recipe with 1 star Rate this recipe with 1.5 stars Rate this recipe with 2 stars Rate this recipe with 2.5 stars Rate this recipe with 3 stars Rate this recipe with 3.5 stars Rate this recipe with 4 stars Rate this recipe with 4.5 stars Rate this recipe with 5 stars

Write a review

Thanks for voting!

Write a review

  • Course - Dessert

Reviews

Be the first to write a review.

Write a review

You are logged in as [Logout]

All information entered below may be published.

Error: Please enter your screen name.

Error: Your Screen Name must be less than 255 characters.

Error: Your Location must be less than 255 characters.

Error: Please select a rating.

Error: Please enter your review.

Error: Your Message must be less than 300 words.

Post to

You need to have read and accepted the Conditions of Use.

Thank you

Your review has been submitted for approval.

Reviews are moderated and are generally published if they are on-topic and not abusive.

Most popular recipes

Promotions

Gorgeous native seasonal produce prepared in a sublime natural wonderland.

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July