Mud pie

A few blogs back I was rude about carob – an unrelated legume from the Mediterranean whose seeds are ground into a powder and sometimes know as locust bean gum, often used as some kind of chocolate substitute – usually in the most awful of floor polish-like bars.

I think this is a little unfair, and carob is in fact a great baking ingredient, naturally sweet and most at home in Mississipi Mud Pie. I also find it to be useful in sugar free cakes or cookies or other experimental concoctions.

Carob can even be used alongside chocolate for an interesting flavour and texture combination – just don’t ever, ever buy it instead of chocolate or cocoa … and put those sandy strange chocolate bar substitutes back on the shelf of the 70s style health food shops where they belong – or if it

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