This has become one of my staples over winter. The earl grey really makes this sauce sing. It may not be the prettiest sauce you’ve ever seen, but it makes up for it in the taste department! The method is nothing short of cheating, but unlike a ‘proper’ caramel sauce, it lets the dates do most of the sweetening. It’s perfect poured over cake and desserts, stirred through a bit of yoghurt and we’ve even used it as a topping on donuts.
I’ve gone a bit mad adding tea to things lately, but I have got into making a pot of tea and ‘sharing’ it between cooking and myself! We drink an earl grey type mix in our house, but you could absolutely substitute for some other citrus-y, fragrant black tea.
S A U C Y S W E E T N E S S :
- 6-8 dates
- 1/2 cup earl grey tea
AND THE REST:
- 100g butter
- 2 tablespoons brown sugar
- 50 ml cream
- 50ml-75ml earl grey tea
- 1 decent teaspoon vanilla
- a pinch of salt [if you so wish]
Roughly chop dates and add to saucepan with tea. Simmer until soft and mushy and a small amount of tea remains. Transfer to food processor [or use stick blender] and blitz to a smooth consistency.
Melt butter in a saucepan, add brown sugar and dates, and stir until incorporated. Add cream and remaining tea and simmer gently for about 5 or so minutes. Remove from heat and add vanilla and salt [optional].
This makes quite a thick sauce when cooled- but will become more runny when warmed slightly. Just bung it in the microwave for a few seconds at a time until it is the consistency you want. This sauce still has flecks of date in it- but I’m a bit rustic and okay with that. To make it prettier and fancier you could strain the the sauce once cooked to get those bits out. Saucy!