I love a good salty sweet combo. Peanut butter with chocolate, salted caramel and now … smoked fudge.
This, we need to talk about.
The man and I had dinner at Barnyard the other night (if you are in London, go there – you won’t be disappointed), and for dessert we had their famous popcorn ice cream with smoked fudge sauce.
And holy crap.
It was like fireworks in my mouth, rich, smooth hot fudge with a big smack of crackling smokiness.
I was so sad that we were sharing because I totally would of had it all to myself.
Naturally, the next day I was craving more, so I set about to make my own version, with sparkle, because why not??
And it turned out pretty damn good.
The salted caramel of 2016 I think.
So, for the sparkly smoked fudge sauce you will need…
- 100ml golden syrup
- 150ml double cream
- 150g dark chocolate
- 3 tbsp brown sugar
- 3 tbsp cocoa powder
- Smoked salt
- Edible sparkle (optional)
Combine all the ingredients, except the salt and sparkle, into a saucepan. Stir over a medium heat until combined. Bring to the boil and then turn down to simmer for about five minutes. Leave to cool.
Season with smoked salt to taste – I used about a tablespoon – then add edible glitter for the sparkly effect.
Now, you can just eat the sauce with a spoon, which goes down very nicely.
Or, with Pancake Day (A.K.A one of my fave days of the year) right round the corner, this is an amazing new topping to pair with oh-so fluffy buttermilk pancakes.
The buttermilk pancake recipe is my staple (makes 6-8 pancakes):
- 120g plain flour
- 250ml of buttermilk
- 3 tsp milk
- 1 egg
- 1 tbsp sugar
- 1 tbsp melted butter
- 1/2 tsp baking soda
- 1 tsp baking powder
(If you don’t have buttermilk, then you can sub in any milk with 1tbsp of apple cider vinegar for the same effect)
In separate bowls combine the wet ingredients (mix well to incorporate the egg) and combine the dry ingredients. Then mix together – I use an electric whisk until just combined for extra fluffiness.
Melt a little butter in a frying pan over a medium heat and add a ladle of pancake batter. Flip the pancake when the top starts to bubble, cook for another minute and serve. Repeat until you have the desired size stack or have run out of batter.
Top the stack with a big dollop of smoked fudge sauce and scatter with popcorn (I opted for salted caramel) for added crunch and sink into salty-sweet heaven.
Right, I am off to enjoy leftovers with a spoon….
I doubt there will be much sauce left by Pancake Day!
What are you guys planning on topping your pancakes with? Let me know below xx