Butterscotch Sauce
225g (8oz) Brown Sugar
140ml (¼ pint) Double Cream
75g (3oz) Butter
1 tbsp Syrup
Melt the butter in a small saucepan over a low heat.
Stir in the sugar, cream and syrup.
When the sugar has dissolved, bring the mixture to the boil.
Remove from the heat.
Allow to cool slightly before serving.
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