Sufra Dayma: Honey Fudge Sauce By Moushira Abdel-Malek Ingredients: 3 heaped tbsp brown sugar 3 heaped tbsp castor sugar 3 heaped tbsp golden syrup 200 ml cream 150 gms raisins 100 ml liqueur 2 oz butter Method: Soak the raisins in the liqueur until they are swollen. In the meantime, add to a medium sized saucepan, the butter, the two kinds of sugar and the golden syrup. Stir over medium heat until mixture is thickened. Add the cream and stir only until it starts to boil. Remove from heat and add the soaked raisins, with the liqueur left unabsorbed. Leavce mixture to cool off completely, then pour into a clean glass jar and close tightly, or use it warm over vanilla ice- cream, brownies, or cakes. Sprinkle on top of your serving, with roasted slivered almonds, or crushed hazelnuts (optional).
