Ingredients
1 pack of Dromod Pancakes
200g granulated sugar
60g unsalted butter at room temperature, cut into 5-6 small pieces
120ml double cream at room temperature
3 tablespoons water
Pumpkin spice mix
1 1/2 teaspoon of cinnamon
1/2 teaspoon of ginger
Pinch of freshly grated nutmeg
Pinch of ground cloves
Pinch of salt- you can adapt these quantities according to your preferences
Directions
- Heat the sugar and 3 tablespoons of water in a heavy-based frying pan over medium heat, until the sugar has dissolved. Use a wooden spoon to stir and be careful not to burn the sugar.
- Once the sugar starts bubbling, wait 1 minute, then remove the pan from the heat and carefully add the butter. Mix well and slowly.
- Add the double cream. Keep stirring until the butter is dissolved and the ingredients don’t look separated anymore. Return to heat, cook for 2-3 more minutes and keep stirring.
- Remove from heat, add the spices/salt and mix well. Allow the sauce to cool down.
- Heat the pack of Dromod Pancakes, drizzle the sauce all over and enjoy!
