- Preparation Time10 mins
- Cooking Time20 mins
Remove pan from the heat, and carefully add the remaining cream and vanilla. Cool slightly. Serve the sauce warm.
To store the butterscotch sauce, pour it into a heatproof jar. Cover with the lid and refrigerate for up to 2 week. To serve, loosen the cover on the jar and set jar in small pot of simmering water until heated through. Serve.
Big Herby Yorkshire Pudding
Tom Aiken's Gravy
Italian Roast Potatoes
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Celeriac Mashed Potatoes
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15-Minute Asian Rice Salad
15-Minute Meatloaf Melts
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