| 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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