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1 1/2 c Sugar
1/4 c Butter
1 tb Light cream
2 tb Carob powder
When making the basic cake, sift the 3 tb carob in with the whole
wheat flour.
Fudge:
Melt the butter and sugar together in a pan, stirring constantly with
a wooden spoon. Add the cream and carob powder just a few moments
later. Stir and boil the mixture gently until the sugar granules have
dissolved and a drop of the mixture forms a soft ball when dropped
into a saucer of cold water. Remove from the heat and beat the
mixture for about 2 to 3 minutes, then pour it over the cake and
leave it to set. It's nice to decorate the top with walnuts.
Ginger Fudge Cake:
Substitute 1 ts ginger powder for 3 tb carob flour when making the
cake.
Substitute 1 ts ginger powder for 2 tb carob powder when making the
fudge.
Recipe by Vegetarian Food For All by Annabel Perkins
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