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This is a very traditional English recipe for Butterscotch - it actually hails from Doncaster which is in South Yorkshire. Eat it as a pudding or alternatively use warm as a sauce over ice cream or your favourite sponge pudding etc. or have it as a dip with fresh fruit. Time to make doesn't include cooling time.
- In a large saucepan, heat the milk & add the sugar - cook gently over a low heat, stirring well.
- Add butter and cream of tartar. Boil until a little dropped into cold water hardens.
- Pour into greased ramekins or pudding moulds and leave to set.