Method For Sponge
- Weigh out 1kg Middleton’s Plain Sponge Mix into a mixing bowl and add 530ml of water.
- Mix on slow speed for 1 minute.
- Scrape down and mix for a further 4 minutes on medium speed.
- Pour into lined BS tin and bake in the oven at 175oC for 30 minutes.
- Leave to cool completely.
Method For Butterscotch Sauce
- In a small pan add butter, muscovado sugar and honey.
- Heat until all ingredients caramelise together.
- Stir in double cream and leave to simmer on a low heat so butterscotch sauce starts to brown.
- Once you are happy with colour and viscosity (thickness) of the sauce, leave to one side to cool.
Method For Churros
- In a mixing bowl, add granulated sugar, and cinnamon. Mix until combined.
- In a separate bowl add 2 eggs and milk, mix to make egg wash.
- Cut sponge into fingers approx. 8cm in length and 1.5cm wide.
- Roll each finger through egg wash and then roll through cinnamon sugar.
- Place on a lined baking tray and oven at 175oC for 8 – 10 minutes or until golden brown.
- Serve with butterscotch sauce.
Chefs Tip:
This is a great recipe to use offcuts of a traybake sponge, offcuts of sponge left over can be used to make trifle to save on food waste.