Butterscotch filling

Butterscotch filling

By
From
Baking
Makes
2 cups
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
45g butter
110g firmly packed brown sugar
1 cup milk
3 tablespoons flour
1/2 teaspoon salt
2 eggs, lightly beaten
1/2 teaspoon vanilla essence

Method

  1. Mix the butter and sugar in a heavy saucepan and heat gently, stirring, until melted. Stir in 1/2 cup of the milk and cook for 2 minutes. Combine the flour, salt and remaining milk, stir into the hot mixture and cook, stirring, until boiling. Stir a little of this mixture into the beaten eggs, pour back into the saucepan and stir over low heat until thickened a little more. Do not allow to boil. Stir in vanilla. Cool and use as a cake or pie filling.
Tags:
baking
bakery
margaret
fulton
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