Apple dunkers in salted butterscotch sauce
50 grams butter
50 grams of soft brown sugar (we use vanilla sugar)
50 grams golden syrup
1/2 teaspoon vanilla essence
1/2 teaspoon sea salt
Tiny squeeze of lemon juice
75 ml of double cream
Bung all the ingredients (except the cream) into a saucepan and heat until the sugar has melted and all the ingredients have blended together. Allow the sauce to cook (stirring constantly) for about 5 minutes to thicken and darken. Turn off the heat and stir the double cream in until it’s mixed thoroughly and the sauce is thick, gooey and glossy. A word of warning – be careful cooking with sugar as it’s really, really hot!
Serve the sauce with your favourite fresh fruit. I normally prepare all my fruit before I make the sauce and to stop my apple slices from going brown, I steep them in ice cold water that’s had the juice of half a lemon squeezed into the water.