Billington’s Sesame Butterscotch Sauce or Spread by John Whaite

Method

1. In a dry frying pan heat the sesame seeds over a high heat. Toss the pan until the seeds start to sizzle, then remove from the heat and allow to cool.

   • 50g Sesame Seeds (Black)
   • 100g Sesame Seeds (White)

2. In a medium saucepan put the sugar, cream, butter and rum, and set over a low heat until everything melts together. Add the sesame seeds to the pan and increase the heat to high, bringing the contents of the pan to a boil. Boil for just a minutes, then remove from the heat and serve over ice cream, or allow to cool and thicken into a glorious spread.

   • 100ml Double Cream
   • 40g Unsalted Butter
   • 1 tsp Rum
   • 150g Billington's Unrefined Dark Muscovado Sugar