Butterscotch Fondue
Ingredients:
|
50g |
|
175g |
|
2 tbsp |
|
1/2 tsp |
|
1 tsp |
|
2 tbsp |
|
425g |
Cooking Method:
- Gently heat together the butter, sugar, syrup, lemon rind and juice in the fondue pan on the hob until the sugar has dissolved. Allow the mixture to boil for 1 minute.
- Blend the cornflour to a smooth paste with some of the evaporated milk. Stir the remainder into the sugar mixture. Cook for 2-3 minutes until just simmering.
- Stir in the blended cornflour, then bring the butterscotch fondue to the boil, stirring constantly until smooth and thick.
- Transfer the fondue pan to its lighted spirit stove to keep warm.
- For dipping: offer a selection of fresh chilled fruits – bananas, apples and pears, cut into bite-size chunks. Allow 1-2 fruits per person. Plain and chocolate cookies also go well with this fondue; allow 3-4 biscuits per person.