Lemon syrup sauce
- ½ lemon
- 1 dessertspoon golden syrup
- 1/4 pint water (add more water if sauce is too thick)
- 2 teaspoons custard powder
Grate the lemon zest from the skin of the lemon. Cut in half and squeeze the juice from half the lemon. Put into a pan with the water and syrup. Mix the custard powder smoothly with the lemon juice and add to the liquid in the pan, stirring well. Cook for 1 minute. Add more water if needed.
This produces a zingy semi-translucent lemon sauce.