- 3 tablespoons treacle
- 2 teaspoons brown sugar
- 1 tablespoon arrowroot
- 1 tablespoon lemon juice, strained
- 2 tablespoons marmalade (optional)
This sauce is a traditional accompaniment to steamed and boiled puddings. You can substitute the treacle for golden syrup, and add a tablespoon or two of marmalade for a citrus twist.
|Put the treacle and sugar into a small saucepan with 3/4 cup of water and heat gently to a simmer, until the sugar has dissolved. Do not let it boil.
Turn off the flame or remove from the hob.
|Meanwhile, in a small bowl, blend the arrowroot with 2 tablespoons of water stirring until smooth. Stir in 2 or 3 tablespoons of the treacle syrup, then pour the arrowroot mixture into the saucepan of syrup.
|Return the pot to the heat and simmer gently for 3 minutes, stirring as the syrup thickens and becomes glossy (it should be a pouring cream consistency).
Remove from the heat and stir in the lemon juice.