2 cups brown sugar
1 (14 oz) can sweetened condensed milk
1/2 cup margarine or butter
1 teaspoon vanilla
1/2 cup single cream, more as needed
Stir sugar and condensed milk together; heat over low to medium heat, stirring constantly, till sugar dissolves; remove from heat. Add butter and vanilla and stir well. Add cream and stir well. Store in the refrigerator.
This is sooooo good, but don't eat too much. Or, then again.....
A fantastic companion to all sorts of savoury dishes and works particularly well with the Nutty Chestnut Pudding.
1 pint Vegetable stock
1 medium Onion, chopped
1 tbsp Sage, chopped
3 Bay leaves
1 pint Red Wine
3 tbsps Olive oil
2 oz Flour
1 tsp Salt
2 tbsps Lemon Juice
1 tbsp Sugar
Bring to boil stock, onion, sage, bay leaves and wine - simmer until reduced by half. Strain.
Heat oil, add flour to make roux and add strained liquid. Bring to boil, add sugar, salt and lemon juice.