youtube pinterest twitter facebook instagram vimeo whatsapp Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Email Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More answers

Butterscotch Pots Type Of Sugar

Asked by EmmaMorrison. Answered on 16th June 2018

Full question

I have made two attempts at the butterscotch sauce for the Butterscotch Pots recipe (At My Table) and both have failed - oil from the butter separated from solid granular clumps of undissolved sugar part way into the process. Should I be using caster sugar or light brown sugar for this recipe? Would this make a difference? Should I keep whisking the butter and sugar continuously? Thanks!

Image of Nigella's Butterscotch Pots
Photo by Jonathan Lovekin
Butterscotch Pots
By Nigella
  • 14
  • 2

Our answer

Nigella's Butterscotch Pots (from AT MY TABLE) is a caramel flavoured custard-type pudding. The rich flavour comes from a butterscotch sauce made with butter and caster sugar (outside of the UK regular white sugar can be used or superfine sugar).

The sugar is added to melted butter over a medium-high heat. The fat from the butter may separate out initially but as the sugar melts the mixture should come together to form a smooth sauce. Nigella mentions that the sugar will look "grainy and clumpy" initially. You need to keep whisking while the sugar melts. If you are slightly nervous then you could turn the heat down a little and keep whisking patiently until the sugar has melted completely, then turn the heat up to bubble the sauce until it turns a rich teak colour.

Tell us what you think