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Love it! Easy to make and delicious. I cut the recipe in half and used about a 1/2 lb of tamarind pods. I believe they were the African/West Indian kind since they had on average about 4-6 seeds in each pod. I didn't have golden caster sugar so I used half honey and half white sugar, though I'm sure it would have been even better with the caster sugar. It seems like it would also turn out well with brown sugar. I enjoyed this for breakfast on toast, and then again for supper. Thanks!