The weather in England grows increasingly autumnal; I hear cries of 'sod the diet!' as the opportunity for donning a bikini dims and we all pull on wooly jumpers to shield us from the howling wind. I was at a friend's house on Wednesday evening to a) have dinner and b) forage around in his neighbour's vegetable patch (with the owner's consent, of course). Having ventured out into heavy rain and picked a generous crop of tomatoes and root vegetables, we were in need of something warm and sweet to take our minds off our soggy feet. I prepared this easy-peasy chocolate & peanut-butter sauce and spooned it over vanilla ice-cream, creating a fussiless comfort dessert. The sauce is adapted from a Nigel Slater recipe; I have reduced the ingredients list to just four items, three of which may well exist in your household anyday.
Ingredients:
180g dark chocolate
2 tbsp. golden syrup
2 tbsp. peanut butter (quantity can be varied, according to your taste)
Milk
Method:
1. Melt the chocolate and peanut butter in a bain-marie, cooking gently and without the bottom of the bowl touching the water beneath it.
2. Stir in the golden syrup, reserving some if the mixture gets too thick to stir comfortably.
3. Stir in splashes of milk, little be little, until a smooth, glossy sauce is achieved that dribbles in thick ribbons off the spoon.
Substitute unsalted butter for the peanut-butter if you'd like a simpler, less sickly sauce. The end result will always be calorific but, with swimsuits back in the drawer, there's now much less pressure to have such a defined figure.
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