65 g (2 1/2 oz) plain sweetened carob bar
1 1/4 cup (1/2 pint) 300 ml semi-skimmed milk
30-45 ml (2-3 tbsp) fine oatmeal
1/4 cup (25 g) 1 oz flaked almonds
chopped almonds, to garnish
1 1/4 cup (1/2 pint) 300 ml semi-skimmed milk
30-45 ml (2-3 tbsp) fine oatmeal
1/4 cup (25 g) 1 oz flaked almonds
chopped almonds, to garnish
method
1. Break the carob into small pieces and put in a heatproof bowl over a saucepan of simmering water. Stir until the carob melts.
2. Gradually stir the milk into the melted carob, then pour the mixture into a pan.
3. Sprinkle in 30 ml (2 tbsp) of the oatmeal and bring gently to the boil, stirring constantly.
4. Cook for 2-3 minutes until thickened.
5. If a thicker sauce is required, sprinkle in an extra 15 ml (1 tbsp) oatmeal and cook until the desired consistency is reached.
6. Stir in the flaked almonds and serve immediately.
7. Serve with ice cream, garnished with the chopped almonds.
2. Gradually stir the milk into the melted carob, then pour the mixture into a pan.
3. Sprinkle in 30 ml (2 tbsp) of the oatmeal and bring gently to the boil, stirring constantly.
4. Cook for 2-3 minutes until thickened.
5. If a thicker sauce is required, sprinkle in an extra 15 ml (1 tbsp) oatmeal and cook until the desired consistency is reached.
6. Stir in the flaked almonds and serve immediately.
7. Serve with ice cream, garnished with the chopped almonds.
serving amount
serves 4
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