1 tbsp/15ml flour
2/3cup/150ml/1/4 pt water
½ tsp/2.5ml pure vanilla essence
1 egg
5 tbsp/75ml sugar
2 tsp/l0mi butter
large pinch ground nutmeg
3 tbsp/45ml double cream
makes 11/4 cups/ 300ml / ½ pt
1-Put the flour and 2 tbsp/30ml water into a saucepan. Stir to form a thin paste. Add the vanilla
and egg. Beat well until smooth.
2-Put the sugar, remaining water and butter in another saucepan. Bring to the boil over a low
heat.
3-Add the boiling syrup to the vanilla and egg mixture. Stir well. Cook over low heat, stirring
constantly, until thick and smooth.
4-Remove the saucepan from the heat. Allow the dressing to cool.
5-Stir in the nutmeg and cream. Beat until well blended and pour over the fruit salad.
2/3cup/150ml/1/4 pt water
½ tsp/2.5ml pure vanilla essence
1 egg
5 tbsp/75ml sugar
2 tsp/l0mi butter
large pinch ground nutmeg
3 tbsp/45ml double cream
makes 11/4 cups/ 300ml / ½ pt
1-Put the flour and 2 tbsp/30ml water into a saucepan. Stir to form a thin paste. Add the vanilla
and egg. Beat well until smooth.
2-Put the sugar, remaining water and butter in another saucepan. Bring to the boil over a low
heat.
3-Add the boiling syrup to the vanilla and egg mixture. Stir well. Cook over low heat, stirring
constantly, until thick and smooth.
4-Remove the saucepan from the heat. Allow the dressing to cool.
5-Stir in the nutmeg and cream. Beat until well blended and pour over the fruit salad.
