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 Product Information   Butterscotch 
Butterscotch Essence
 
Butterscotch flavouring is hard to find nowadays and appears here by popular demand! 
Beloved of school cooks throughout the land...
Available in small (1 fl oz / 28.5ml) or large (1 litre) bottles.Butterscotch Essence

Ideal for old fashioned caramel tart, just like you had at school.

Our secret caramel tart recipe...
For The Pastry
8 oz / 200g      Flour
2 oz / 50g       Margarine or Butter
2oz  / 50g       Shortening (Trex)
1 fl oz   Water
 
For The Filling
4 oz / 100g     Hard margarine or butter
4 oz / 100g     Plain flour
4 oz / 100g     Sugar
1 teaspoon     Butterscotch Essence
1/2 teaspoon  Vanilla Essence
3 fl oz              Milk
Gravy browning to add colour if desired.
  • First make your pastry and line your flan tin (7" or 8" tin).  Prick the base and bake blind until cooked through.
  • Melt the margarine or butter for the filling in a double saucepan, add the flour and sugar and beat over the heat like a roux until throroughly cooked and combined.
  • Slowly add the milk, gravy browning and flavourings to the saucepan, stirring well all the time until smoothly combined.  The mixture should be thick and toffee coloured.
  • Spread over the pastry base and leave to set for several hours or overnight.

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