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Honey fudge sauce

Sophie Grigson from Sophie Grigson's Weekends
For a deliciously tipsy dessert sauce try Sophie Grigson's recipe, combining rum-soaked raisins with a sweet fudge sauce

Honey fudge sauce

Method

1. Soak the raisins in the rum for at least 24 hours. If you have time, soak them in enough rum to cover in a sealed jar for a month or two.

2. Put the butter into a heavy-bottomed saucepan with the caster sugar, muscovado sugar and honey. Stir over a low heat, until the butter has melted and the sugar has dissolved and everything is evenly mixed.

3. Stir for about 4 minutes, always over a low heat. Stir in the evaporated milk, a little at a time, and then stir in the drained raisins. Bring back to the boil, still stirring, and then draw off the heat and stir for a minute or two more.

4. If not using immediately, spoon into a hot sterilised jam jar, seal tightly and leave to cool. Once opened, store in the fridge where it will keep for up to two weeks.