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Brandy Butterscotch Sauce Recipe

Posted on : 07 December 2017


Tim Browne, RAS Executive Chef and Sydney Royal Judge shares this simple recipe to dress up a family favourite dessert. 

Brandy Butterscotch Sauce


250g caster sugar

100ml water

150ml pure cream

250g unsalted butter

75ml brandy

Pinch of pink salt


Place sugar and water in pot. Bring to boil. When sugar is a golden caramel, slowly add cream being careful of the steam. Stir to combine. Remove pot from heat. Stir in diced butter and salt until smooth. Cool for 10 minutes. Whisk in brandy until smooth. Drizzle over whole pudding for serving.

Tip: Use a wet pastry brush to wipe down inside of pot so sugar doesn’t crystallise. 


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