3 oz (75 g) plain carob bar
2 oz (50 g) polyunsaturated margarine
1/2 cup (100 g) 4 oz light muscovado sugar
1 egg, 25 g (1 oz) plain wholemeal flour
1/3 cup (50 g) 2 oz plain flour (All purpose)
1/2 level tsp (2.5 ml) baking powder
1 tsp (5 ml) vanilla essence
2.5 ml (1/2 tsp) salt
2 oz (50 g) walnut halves, chopped
2 oz (50 g) polyunsaturated margarine
1/2 cup (100 g) 4 oz light muscovado sugar
1 egg, 25 g (1 oz) plain wholemeal flour
1/3 cup (50 g) 2 oz plain flour (All purpose)
1/2 level tsp (2.5 ml) baking powder
1 tsp (5 ml) vanilla essence
2.5 ml (1/2 tsp) salt
2 oz (50 g) walnut halves, chopped
method
1. Lightly grease and line a 20.5cm (8 inch) square cake tin.
2. Break the carob into pieces and put in a bowl with the margarine and sugar.
3. Place the bowl over a pan of boiling water until the carob melts.
4. Remove from the heat.
:
5. Sift together the flours and baking powder. Add to the bowl with any bran left in the sieve and the remaining ingredients. Mix well.
6. Turn into the tin and spread evenly.
7. Bake at 180°C (350°F) mark 4 for 15 minutes, until slightly risen and shiny on top.
8. Remove from oven and cool in tin.
9. Cut into 16 squares. Store in an airtight container.
2. Break the carob into pieces and put in a bowl with the margarine and sugar.
3. Place the bowl over a pan of boiling water until the carob melts.
4. Remove from the heat.
:
5. Sift together the flours and baking powder. Add to the bowl with any bran left in the sieve and the remaining ingredients. Mix well.
6. Turn into the tin and spread evenly.
7. Bake at 180°C (350°F) mark 4 for 15 minutes, until slightly risen and shiny on top.
8. Remove from oven and cool in tin.
9. Cut into 16 squares. Store in an airtight container.
serving amount
makes 16
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