Dan Lepard's chocolate sauce makes a wonderful present for all of those distant relatives and friends who you don't really know but are seeing over Christmas, or could just be stored and eaten at home. It is thick, and fudgy and everything chocolate sauce should be. Delicious served on ice cream.
Ingredients:
Method:
1. Prepare two 450ml jars with tight screw-top lids, washed in hot soapy water and left to dry. Just before the sauce is ready, sit the lids aside and put them in a hot oven for a few minutes
2. Put the condensed milk, sugar, cocoa, golden syrup and milk in a saucepan and heat, stirring all the while, until almost boiling
3. Add the butter and chocolate, stir and bring to the boil
4. Cook for 4-5mins. If it gets too thick, thin with more milk, and if it is too liquid, boil for a little longer
5. When the consistency is to your liking, remove the pan from the heat and leave to cool for a few minutes
6. Then pour the sauce into the prepared jars and immediately screw on the lids tightly and stand the jars upside down
Tip: use a cloth when screwing on the lids as they will be scalding hot
7. Leave upside down for five minutes, and then turn them the right way up until cold. To serve, scoop some into a saucepan, thin with a little milk, bring to the boil and pour over vanilla ice cream