Sultana Syrup Sauce

Preparation info
    • Difficulty


Appears in
Fabulous Food

By Gary Rhodes

Published 1997

  • About

I made this syrup originally to serve around the Lemon and Sultana Savarin.

I have used it since with many other desserts, ranging from hot steamed puddings to ice-creams.


  • 100 g (4 oz) sultanas
  • 150 ml (5


Mix all the ingredients together and bring to the simmer. Cook for 10 minutes and then blitz to a purée in a food processor. Push through a sieve and the sauce is ready.