Carob Sauce

50 g/2 oz polyunsaturated margarine
25 g/1 oz carob powder
1 egg
1/2 teaspoon natural vanilla essence
2 tablespoons golden syrup

Melt the margarine in a pan. Add the carob powder, blending well.

Whisk in the egg, vanilla essence and syrup. Cook over a gentle heat, stirring constantly until the sauce thickens to a coating consistency, about 10 minutes.

Serve warm as an alternative to chocolate sauce with cooked fruit such as pears or other dessert dishes.

SERVES 4