Caramel sauce


This caramel sauce is so easy to make and it will last for an age in the fridge. It’s the perfect staple for pulling out to pour over pancakes, waffles, ice-cream or porridge. You can use it to make a toffee apple crumble (see separate post) or millionaires shortbread and it’s absolutely amazing swirled into Greek yoghurt for a quick and very satisfying dessert.

There’s no messing around with sugar thermometers, all you need is a saucepan.  While most caramel sauce recipes contain a lot of butter and cream, this one doesn’t, which means it’s low fat, and so you don’t even have to feel that guilty about having it.

It settles as it sits, so just give it a stir each time you want to use it or sneak a spoonful.

What you need

2 tbsp butter
2 tbsp cornflour
150ml golden syrup
150ml milk
4oz brown sugar

What to do

Put everything together in a medium saucepan. It won’t look very appetizing at this point but don’t worry about that.

Heat gently, stirring occasionally, until the butter is melted and everything has combined together.

Turn up the heat and boil for a few minutes until large bubbles appear on the surface

Pour into a container. It will still look a bit runny at this point but again don’t worry it thickens as it cools in the fridge.

 Cover with clingfilm and keep in the fridge for a long time.

Let me know what you think via the comments and if you make it tag a photo #sixmixtricks on instagram.

Love Livs


If you like this recipe, please share it with your friends.

Toffee apple crumble


We don’t usually eat pudding during the week, we just have yoghurt and/or fruit.  So at the weekend I really look forward to making a nice pudding to enjoy after the Sunday dinner. My absolute favourite pudding is an apple crumble. Toffee apple crumble to be specific. It’s simple but perfect. The tart fruit and sweet sauce bubble up around the crispy crumble topping as they cook giving it lovely chewy caramelised edges. Whether you serve it with a proper vanilla custard or ice-cream, its a great British classic for a reason.

This is a really quick and easy way to make an apple crumble. There’s no peeling involved and the crumble is mixed together in one bowl. I don;t mind the peel but if you want you can peel the apple first, it just takes longer.

What you need:

4oz flour

2oz butter

2oz brown sugar

a handful of oats

a handful of flaked almonds

1lb apples

juice of a lemon

caramel sauce (see separate post)

What to do:

Preheat the oven to 200 degrees.

Cut open the apples, de-core them, cut into chunks and place in an ovendish.

Squeeze over lemon juice to stop them going brown and then spoon over caramel sauce

Put the flour, sugar, oats, almonds and butter into a bowl

Rub together using your fingertips until it looks like crumbs

Sprinkle over the apples

Bake for 30 minutes until golden

Serve with custard (see separate post) or ice-cream.

Let me know what you think via the comments and if you make it tag a photo #sixmixtricks on instagram

Love Livs


If you like this recipe, please share it with your friends.