Cinnamon sauce

Cinnamon sauce

By
From
Desserts
Makes
400 ml

This is the strangest recipe in the book, using goat’s milk and baking powder. I don’t know what happens to it when boiled but it makes such a great sauce. And before you try it with another type of milk, let me tell you it doesn’t work – trust me, I’ve tried. It will keep in the fridge for about a week and will only need warming up to serve. It’s fab with vanilla ice cream.

Ingredients

Quantity Ingredient
600ml goat’s milk
200g caster sugar
80ml golden syrup
2 cinnamon sticks
1 teaspoon baking powder

Method

  1. Put the milk, sugar and the golden syrup in a pan. Bring to the boil. Crumble the cinnamon sticks into the milk and add the baking powder.
  2. Take the pan off the heat and stir well as the mix will rise quickly. Continue to whisk the mixture until it stops rising, then place back on the heat and bring back to the boil, whisking all the time.
  3. Turn down the heat and cook for about 45 minutes, simmering, and stirring occasionally to prevent the mixture from burning. It should have the thickness of double cream and be caramel in colour.
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