| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Food &, Drink | 4 | servings | |
INGREDIENTS
| 1 | Brioche loaf; (1 day old is best) | |
| 4 | tb | Chocolate spread; about |
| 4 | tb | Thick orange marmalade; about |
| 200 | ml | Double cream |
| 1 | Egg | |
| 2 | tb | Caster sugar |
| 1 | tb | Brandy or rum |
| 50 | g | Unsalted butter |
| 75 | g | Unsalted butter |
| 75 | g | Light muscovado sugar |
| 3 | Heaped tbsp golden syrup | |
| Vanilla ice cream; to serve |
INSTRUCTIONS
FOR THE TOFFEE SAUCE 1 For the Toffee Sauce: Gently heat the butter, sugar and golden syrup in a small pan, stirring until the sugar dissolves. Bring to the boil and simmer for about five minutes until thickened and syrupy. 2 Slice the brioche loaf into 5mm/ 1/4" slices. Spread half the slices with a thin layer of chocolate spread and the rest with a thin layer of the orange marmalade. Sandwich together. 3 Beat together the double cream, egg, sugar and brandy or rum and dip in each brioche sandwich, making sure it is completely soaked on both sides. 4 Heat a frying pan, add a knob of butter and swirl around until foaming. Add some of the brioche sandwiches. Cook for about a minute on each side until sizzling and lightly golden. Transfer to plate and keep warm. 5 Wipe out the pan, add another knob of butter and cook the brioche sandwiches in batches. Arrange a couple of brioche sandwiches on each serving plate and drizzle over the toffee sauce. Serve hot with scoops of ice cream. Converted by MC_Buster. Recipe by: Food & Drink Converted by MM_Buster v2.0l.
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