While this is not actually a cookery book - think beautiful coffee-or-bedside-table number come inspirational decorating and living manual - the many eat-me recipes make it indisputably deserve pride of place in Cookbook Corner. Out of sheer, unbridled greed, I've chosen the Butterscotch Delight with Butterscotch Sauce. Well, you would, wouldn't you?
From Eat Drink Nap: Bringing The House Home. Published by Preface Publishing, 2014.
120g / 4½ oz unsalted butter
360g / 12½ oz dark muscovado sugar
1 teaspoon sea salt
½ vanilla pod, with the seeds scraped out
50ml / 1½ fl oz double cream
250ml / 8 fl oz whole milk
2 tablespoons cornflour
10 egg yolks
250ml / 8 fl oz whipping cream
First make a dark toffee sauce. Put the butter, sugar, salt, vanilla pod and seeds, double cream and almost all of the milk into a saucepan. Heat gently until the sugar has dissolved.
Bring to the boil, and take the pan from the heat, allowing it to cool until still warm. Remove the vanilla pod.
In a separate bowl, mix the cornflour with the remaining milk, and then pour into a large mixing bowl with the egg yolks. Whisk in half of the dark toffee sauce, then return this and the rest of the sauce to the pan and cook over a medium heat, whisking all the time, until it boils and becomes thick and silky. Pour into a bowl and chill over ice. Whip the whipping cream and fold through the mixture. Pour into glasses on top of the butterscotch sauce (see below), and allow it to firm up in the fridge for about 2 hours.
170g / 6 oz caster sugar
50ml / 1½ fl oz water
3 tablespoons liquid glucose
10g / ½ oz unsalted butter
300ml / 11 fl oz double cream
In a straight-sided saucepan over a low heat, dissolve the sugar and glucose in the water. Wash any sugar crystals from around the sides of the saucepan with a pastry brush dipped in cold water, to stop them from crystallising.
Keep stirring until everything has dissolved, then turn up the heat and bring the mixture to the boil.
Boil until the mixture has turned to a dark, golden caramel.
Stir in the butter and half the cream carefully, as the mixture may splatter, and then bring it back to the boil briefly, before taking off the heat and adding the remaining cream.
Allow to cool to room temperature, then place a small amount in little serving glasses and leave to chill in the fridge.
150ml / 5 fl oz double cream, whipped
100g / 3½ oz honeycomb (cinder toffee)
To serve, garnish the sauce and butterscotch delight with a dollop of whipped cream on top, and crush honeycomb shards over it. Accompany with shortbread biscuits.
Posted by Nigella on the 12th Jun 2014