Tuesday, 30 October 2012

Clare Allfree's chocolate sauce

Clare told me that this recipe was handed down to her by someone, handed on in turn by somebody else. There's a godmother in the story somewhere. There is something oh so smugly satisfying about such recipes, preferably written in fading blue ink on yellowed pages. This is how it goes and you will see that proportions only are given. Quantities are up to you.

1/3 plain chocolate.
1/3 golden syrup.
1/3 butter.

Melt in a saucepan. Stir and mix well. When it bubbles, it's ready. Spoon or pour over ice cream. I have a little ladle from Arundel that fits the purpose perfectly. If there's any left, it keeps in the fridge for ages.

Simple to serve at supper parties. Can be warmed up. Although I'm suspicious of the mantra "Everyone likes...", reactions are predictable and enthusiastic - especially when the sauce freezes on to the ice cream and becomes toffee-like.

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