Egg Custard Sauce


50 g/2 oz/1/2 cup carob powder 120 ml/4 oz/1/2 cup water 20 g/3 oz/1/2 tbsp butter or margarine 60 ml/4 tbsp clear honey

1 egg, beaten

5 ml/1 tsp vanilla essence (extract)

Whisk the carob powder and water together in a saucepan until smooth.

Bring to the boil, reduce the heat and simmer for 4 minutes.

Whisk in the remaining ingredients and cook over a gentle heat until thick and smooth. Serve hot or cold.
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