MAKES 400ML (14FL OZ).


  • 110g (4oz) butter

  • 225g (8oz) soft light brown sugar (or half brown and half caster sugar)

  • 225ml (8fl oz) double cream

  • 60ml (2fl oz) brandy

  • 60ml (2fl oz) sweet sherry


  • 1.

    Place the butter, sugar and cream in a saucepan and bring to the boil, stirring all the time. Boil for 4 minutes or until the sauce has thickened.

  • 2.

    Remove the pan from the heat, allow to cool for 1 minute, then add the brandy and sherry.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 264kj
  • Fat Total 17g
  • Saturated Fat 10g
  • Protein 0g
  • Carbohydrate 23g
  • Sugar 22g
  • Sodium 16mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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