Old English Butterscotch

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Old English Butterscotch recipe – the best butterscotch I’ve ever tasted made from a recipe from 1934. Crush it onto the top of ice-cream for a special treat, dip it in chocolate or eat it as it is!

 Ingredients

1lb or 450 gm of raw sugar (also known as demarara sugar, turbinado sugar, natural brown or light brown sugar)

3/4 US cup or 180ml of water

a pinch of cream of tartar OR 1tsp of white vinegar

4 oz or 120 gm of butter

4 tbsp of cream (or 3tbsp if you’re using an Australian 20 ml tablespoon)

Method

Cover a baking tray with foil and spray lightly with cooking oil (not olive oil,  it will make it taste funky).

Heat the sugar and water over a low heat until the sugar has dissolved and bring to the boil.

Add a pinch of cream of tartar or a teaspoon of white vinegar and stir in.

Heat until it reaches hard crack stage, which is 150 degrees C or 302 degrees F.

When it reaches hard crack stage add the butter and cream and stir in.

Pour quickly into your tray. I was a bit slow in the video, which is why there is a grainy look on top where it had started to cool down.

Leave until it starts to set and score some lines in it where you want to break it later.

Leave overnight to cool, break into squares and enjoy!

Sultana scones

Sultana Scones

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Sultana scones are a regular treat in my English/Australian family. This week I show you how easy they are to make and you get to hear how much my son likes them :)

Ingredients

1lb or 450gm of self raising flour. You can also use plain flour and 4tsp of baking powder if you prefer.

4oz or 110gm of butter. Use the kind with salt.

4oz or 110gm of dried sultanas.

2oz or 60gm of sugar.

1 1/2 US cups or 360 ml milk.

This recipe makes approximately 18 scones.

Method

Preheat your oven to 220 degrees C or 425 degrees F

Sift your flour into a large bowl and rub the flour and the butter together until it looks a bit like bread crumbs.

Add the fruit and sugar and mix in well.

Make a well in the centre and some of the add the milk. Cut it in gently with a knife.

Tip your dough into a floured surface and press together gently to bring the dough together.

Roll the dough out gently or pat it out until it’s about half an inch or 1.5 cm thick.

Cut into rounds with a 5 cm or 2″ scone/biscuit cutter and put on a tray lined with baking paper.

Brush the top with beaten egg or milk.

Bake for about 10 – 20 minutes or until golden and cooked through.

Serve with butter, clotted cream and fruity jam.