Cakes, Desserts, And More 9789386224538, 9386224534

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CAKES, DESSERTS, and more

From a young age, ACHU KURIAN was fascinated with Syrian Christian cooking. Over time, she experimented with Indian and Continental recipes, and in due course created her own dishes. Very quickly she made a name for herself and her wonderful desserts in Chennai. This book is a culmination of her more than thirty years of expertise in baking.

CAKES, DESSERTS, and more

ACHU KURIAN

westland publications ltd 61, II Floor, Silverline Building, Alapakkam Main Road, Maduravoyal, Chennai 600095 93, I Floor, Shamlal Road, Daryaganj, New Delhi 110002 First e-pub edition: 2017 First published by westland publications ltd 2017 Copyright © Achu Kurian 2017 All rights reserved 978-93-86224-53-8 Design: www.seemasethidesign.com Photographs: Sumanth Kumar This book is sold subject to the condition that it shall not by way of trade or otherwise, be lent, resold, hired out, circulated, and no reproduction in any form, in whole or in part (except for brief quotations in critical articles or reviews) may be made without written permission of the publishers.

Contents

Introduction Tips to Make the Perfect Cake Measuring Ingredients Baking Ingredients Icing Recipes Cakes Desserts Party Snacks Thirst Quenchers Savoury Snacks Sweet Snacks Index

introduction Well made and beautifully decorated cakes and desserts can transform an ordinary meal or get-together into something special and memorable. No formal meal is complete without a dessert and, even at an informal gathering, desserts are much in demand. Cakes are the centre of attention at birthdays, wedding anniversaries and almost every event held to celebrate a special occasion. For most of us, the aroma of a cake baking in the oven brings back lovely memories of our younger days at home when it would waft from the family kitchen, filling the house with a warm, sweet scent. There are innumerable cake and dessert recipes, many of them ancient. While at one time considerable labour went into making these, today, with the availability of modern gadgets such as electric mixers and gas and electric ovens, the process has become simpler and easier, and even the most amateur cooks can try their hand at it. Modern cakes and desserts typically contain various ingredients which may include a combination of refined flour, sugar, eggs and butter or oil, with leavening agents—yeast or baking powder—and sometimes liquids such as milk or water. Ingredients which enhance flavour, such as vanilla or orange extract, cocoa powder, nuts and dried fruits, are often added and numerous substitutions for these primary ingredients are also freely available. There are cakes and desserts to suit every palate: flourless cakes, eggless cakes and desserts, fruit cakes and cheesecakes. Cakes can be iced with butter cream, fudge or other icings, and decorated with borders or other designs, nuts and candied fruits. The possibilities are endless.

A journey starting with a love of good food, building up to a passion for cooking has now culminated in this cookbook on cakes and desserts. Who can resist a delicious dessert at the end of a meal? What joy a beautifully decorated birthday cake can give! An excellent cake or dessert should not only have exquisite taste but it should also be a visual delight. That is what makes a well-made and beautifully-presented cake or dessert remain strong in our memories, well after the physical taste has drifted away. A special attempt has been made to keep the recipes simple, using ingredients that are easily available so that all the featured cakes and desserts can be made with locally-available cocoa powder, cream cheese, condensed milk and fresh cream. The secret behind delicious taste and lovely texture is precision and accuracy. Be prepared with all the ingredients, collected in advance and kept within reach, and follow the instructions carefully, with precision and accuracy. The result will be well worth the time, effort and care. The entire process from visualizing the cake or dessert to be made, to the selection of the ingredients, with occasional experimentation with new mixes and combinations can be a highly creative and rewarding experience. The appreciation of those who view and taste your creations will, of course, be the icing on the cake. Happy cooking!

tips to make the perfect cake 1 Preheat the oven for 10 minutes. Preheating enables the cake to be cooked evenly and at the right temperature when it goes into the oven. 2 Grease the baking tin with butter and dust with flour. You can also line the baking tin with butter paper. 3 Measure your ingredients accurately using measuring cups and spoons. Once measured, level the ingredients using a knife. 4 Ingredients such as butter, eggs, curd and milk should be at room temperature. 5 Sift the flour with the raising agents 3 times into a bowl. 6 Butter and sugar should be creamed together for at least 5 minutes. 7 Fold the flour/egg whites into the butter carefully and gently. 8 Fill the cake tin half or two-thirds full with the batter. 9 Place the cake tin in the centre of the oven as this will ensure even circulation of air during baking. 10 Wait for three-quarters of the cooking time to elapse if you need to open the oven door to check on the cake. If you open it earlier, the cake will sink. 11 While adding eggs, if too much is added at one time, or added too quickly, before the previous addition is fully amalgamated, the mixture could curdle; this can be rectified by beating in 2–3 tbsp of flour.

measuring ingredients Proper measuring is important in baking • Before you start cooking, measure and assemble all the ingredients you need. • Assemble the utensils you need. • Follow the recipe carefully. • If you have doubled the ingredients from the recipe, the cake will need to cook longer and at a lower temperature.

MEASURING EQUIPMENT Dry ingredients are usually measured by weight. Use a weighing scale with a lever balance or a digital weighing scale. With the lever balance, the levers should be exactly level. In the recipes in this book, I have measured quantities of ingredients by volume, using cups, tablespoons (tbsp) and teaspoons (tsp) as measurements. Standard cups and tablespoons vary from country to country and can be quite different from those used in our homes. Metric

British

American

Australian

1 tsp (5ml)

1 tsp (5 ml)

1 tsp (5 ml)

1 tsp (5 ml)

1 dsp (10 ml) 1 tbsp (15ml)

1 tbsp (15ml)

1 tbsp (15 ml)

1 tbsp (20 ml)

1 cup (250ml)

1 cup

1 cup (236

1 cup (250

(284ml)

ml)

ml)

• To measure dry ingredients, spoon them lightly into a measuring cup. Do not shake the cup to make it level. Use a knife to level the ingredient. • To measure larger dry ingredients such as coconut, nuts, etc., spoon the ingredient into the cup and pack down lightly. • To measure butter, spoon it into the measuring cup and pack down firmly with a spoon to eliminate any air holes. • I have used metric measures for the recipes in this book.

USING AN OVEN • Preheating and cooking times differ from oven to oven. • The oven should be heated to the correct temperature otherwise the baking powder in the batter will fail to act. • Preheat the oven after you assemble the ingredients and prepare the cake tin. Try to bake the cake in the centre of the oven for even circulation of air during baking.

Oven Temperatures Moderate

150°C

300°F

Gas mark 2

Medium

180°C

350°F

Gas mark 4

PREPARING A CAKE TIN Cake tins have to be prepared properly to ensure that the cake comes out of the tin smoothly. • Always prepare the cake tin before making the batter. • Non-stick cake tins do not need greasing.

• Other cake tins should be greased with butter or fat and dusted with flour or lined with butter paper.

Preparing a Cake Tin with Butter and Flour • First brush the tin with melted butter. • Sprinkle in 2–3 tbsp of flour and shake it around till the interior of the tin is lightly covered. • Turn the tin over and knock out any excess flour. • For chocolate cakes, you can dust the tin with cocoa powder instead of flour so that the cake does not have a coating of white flour. • Use this method to grease a tube/ring cake tin.

Lining a Cake Tin with Butter Paper • To line a round tin, place it on the butter paper, draw around the base with a pencil and cut out the circle. • Put the cut butter paper into the tin to line the base. • Cut a strip for the sides of the tin. Line the sides with the strip of butter paper. Sponge cakes should be baked in cake tins lined with butter paper.

TESTING IF A CAKE IS BAKED • To check if the cake is baked, insert a toothpick, skewer or cocktail stick into the centre of the cake: if it comes out clean, the cake is ready; if it has crumbs or wet batter on it, it needs more baking time. • Never use a cold knife to perform the test. • You can also check by pressing a clean finger on top of the cake. A firm top that does not give way under pressure and springs back without leaving a finger imprint indicates that the cake is ready.

• If the cake gives in, it needs more cooking.

COOLING A CAKE • Switch off the oven and open the door. Leave the cake to cool in the oven for 5 minutes. • During this time it will shrink away from the sides of the tin. • Remove it from the oven. Leave it in the tin for another 5 minutes. Run a knife around the edges of the tin, and then turn it out gently onto a wire rack. • Remove the butter paper if any; invert it back onto a second wire rack. The top of the cake should not rest on the rack as it will leave grid lines on the top. • Leave the cake to cool. • Biscuits and cookies can also be transferred to a wire rack for cooling.

WHY THINGS GO WRONG • The cake sinks in the middle: It was not thoroughly cooked; opening the oven door often, changing the position of the cake while it is soft, changing the temperature of the oven can also cause this. • The cake is cracked at the top: It was put into an oven that was too hot; the cake tin was over-filled. • The cake has a sugary crust on it: Too much sugar was added; or the butter and sugar were not well creamed. • The cake is dry: The oven was too hot; or the cake was baked for too long; or too much baking powder was added. • The cake is sunken: The oven was not hot enough; or too much liquid was added; or the oven door was opened when the cake was baking, letting in cool air.

• It is difficult to remove the cake from the tin: The tin was not greased and floured well. Allow the cake to cool for 10–12 minutes before removing it.

baking ingredients • Cakes are made by frost-creaming fat and sugar together with a wooden spoon or mixer. The egg is then beaten in slowly, a little at a time, till well amalgamated, and then the flour is folded in. • Creaming means beating the butter and sugar till they are well blended and the mixture is light and fluffy. Creaming creates air pockets in the mixture. These air pockets mix with the leavening agent and the cake rises during baking. • For sponge cakes, eggs and sugar are whisked together till very thick, or the egg whites are stiffly beaten and then folded in.

BUTTER • Butter and oil are both used in cakes and pastries. Butter should be at room temperature for creaming or rubbing in. • To bring butter to room temperature quickly, cut it into small cubes and keep it aside for 5–10 minutes. • To test if butter is at room temperature, press it with a finger, it will leave a dent. • The butter should be soft, not warm or melting. • Butter works along with eggs, sugar and flour to give the baked items body and texture. So we have to cream the butter well first to add air pockets.

SUGAR • Granulated sugar is good for plain cakes. Caster sugar should be used for creamed and sponge mixtures. Soft brown sugar has

more flavour (a caramel taste) than white sugar. Demerara sugar is coarser in grain than granulated sugar. • Powdered sugar dissolves quickly when creamed with butter. • Caster sugar or very finely granulated sugar also dissolves quickly when creamed with butter. • Soft brown sugar creams well and also gives a good volume when creamed. • Icing sugar or confectioner’s sugar has cornflour added to it. It is used for icing cakes.

Home-Made Icing Sugar Ingredients Powdered sugar 1 cup Cornflour 2 tbsp Method Sift the powdered sugar into a mixie. Add the cornflour. Blend it well. The sugar will be fine and floury to the touch. It can be used if you don’t have commercial icing sugar.

EGGS • Always use eggs at room temperature. This will make it easier to incorporate into the mixture and the batter will be less likely to curdle. • To check the freshness of eggs, put them into a bowl of water: If they sink, they are fresh; if they float they are not. • If the eggs are taken directly from the refrigerator, place them in a bowl of warm water for 10 minutes. If the eggs are still cold, discard the water and immerse them in fresh warm water for another 5 minutes.

• Do not crack eggs directly into the mixture as you may drop eggshells into it. First crack them into a bowl and then add it to the cake mixture.

Separating the Yolk and White of an Egg • Use 2 bowls, one for the yolk and one for the white. • Crack the egg in half. • Hold the egg over the bowl into which you want to collect the egg white. • Carefully keep the yolk in one half of the shell and allow the white to drop into the bowl making sure that no part of the yolk or shell falls in. • Drop the yolk into the other bowl.

Whisking Egg Whites • Egg whites can be whisked by hand, using a whisk, or with an electric beater. • The eggs should be at room temperature. • When breaking the egg to separate the yolk and white, make sure the egg yolk does not break and drip into the bowl with the egg white. The fat on the egg yolk will not allow the egg whites to beat up properly. • Use a stainless steel or glass bowl. It should be clean and dry. Use a large bowl for the whites to stiffen quicker. • Do not use an aluminium bowl as it can cause the egg whites to discolour and turn grey. • If stiff peaks are required, beat till the egg whites are so firm that they do not slip out of the bowl when you tilt it. • Once the egg whites are stiff, do not overbeat as they will liquefy again.

• Use the beaten egg whites as soon as possible. Do not allow them to sit. • Adding a pinch of cream of tartar or a few drops of lemon juice will fluff up the egg whites more and add volume. • If you need to add sugar, add it towards the end of the process.

Folding Egg Whites into a Batter • Whipped egg whites should be folded into the batter with a scooping and folding motion. • They should be folded in batches. Divide the egg whites into 2–3 batches depending on the quantity. • Put the batter into a bowl and scoop the egg whites into it. • Using a spatula, slice down through the middle of the egg whites till you hit the bottom of the bowl. • Scrape the spatula along the sides of the bowl, gently scooping up the batter and the egg whites. Fold it over the remaining egg whites. • Repeat this folding motion till the egg whites are completely incorporated into the batter. The mixture may look slightly lumpy. • Any other movement will flatten the egg whites by expelling the air they absorbed. This will prevent the cake from rising properly when cooked.

To Make a Meringue Topping • Whisk the egg whites lightly, till soft peaks form. • Be careful not to over whisk the whites or they will become dry and the meringue will crumble. • Add half the sugar and whisk, till the mixture is thick and glossy. • Fold in the remaining sugar.

• Spoon the meringue topping over the filling and form peaks with the back of a spoon. Bake for 10 minutes or till golden.

FLOUR • Plain or refined flour (maida) is always best for cakes, though selfraising flour is also used. • Sift the flour with the baking powder/soda 3 times into a bowl. • Sifting removes lumps, mixes the ingredients evenly and incorporates air into the mixture. This makes a difference in the texture of the cake, making it fluffier.

Folding Flour into a Batter • When folding flour into the batter, use a gentle folding motion to avoid deflating the batter. • Carefully lift the mixture from the sides and fold it over the middle with a metal spoon or large spatula, which cuts cleanly into the mixture. This retains the air incorporated at the mixing stage in the batter.

RAISING AGENTS • A cake rises because air, carbon dioxide or steam is introduced into the mixture during creaming, or by including a raising agent. • Baking powder and baking soda are used as raising agents. Baking powder is the most commonly used one. It is a mixture of bicarbonate of soda and an acid-reacting chemical, cream of tartar.

COCOA • Cocoa powder is used to give a dark colour and a rich chocolate flavour. • In most recipes the cocoa is sifted with the flour.

• Cocoa can be combined with a small quantity of boiling water to bring out its flavour and then mixed into the cake batter. • Mixing cocoa in hot water releases the chocolate flavour.

NUTS • Cashew nuts, walnuts and almonds are the commonly used nuts. • They can be chopped into ½˝ or ¼˝ pieces. • To prevent nuts from sinking to the bottom of the cake while baking, sprinkle 1–2 tbsp of refined flour over them and toss to coat with the flour. Then fold them into the batter.

CREAM Fresh cream is used in several recipes. Sour cream is used in some. Sour Cream Ingredients for 1½ cups of sour cream Fresh cream 1½ cups Curd 3 tbsp Method Mix the cream and curd and blend them well. Cover and set aside, unrefrigerated, for 3–4 hours, and the sour cream is ready. Measure and use.

CHOCOLATE Melting Chocolate • The chocolate should be at room temperature. Chop it with a knife into small pieces. • Fill a pan with 2˝ of water and put it on high heat. When it boils reduce the heat.

• Put the chocolate into a bowl that fits well over the pan, so that no steam escapes through the side and comes into contact with the chocolate in the bowl. Moisture can cause the chocolate to become stiff. • Place the bowl over the water without touching the water. When the chocolate starts to melt, stir gently. • When fully melted, take it off the heat.

Chocolate Leaves • Take a clean leaf, spread come melted chocolate on it evenly. Leave to set in a plate in the refrigerator. After 20 minutes, peel the leaf off the chocolate. The chocolate leaf is ready. Use it to decorate cakes and desserts.

GOLDEN SYRUP Ingredients for about 8 tbsp of syrup Sugar 1 cup Hot water ½ cup Lemon ¼ piece Method • Put the sugar in a steel pan, add 2 tbsp of water and put it on moderate heat. • Keep rotating the pan, holding it with the handle so that the sugar mixes and starts melting. • As it melts and caramelizes, it turns from white to a rich brown colour in 4–5 minutes. (If it turns black, it will have a bitter, burnt taste.) • Add the rest of the hot water and the lemon piece. (It helps to prevent sugar crystals forming and caramelizing further.)

• Keep stirring for 3–5 minutes, till the syrup has a thick pouring consistency. • Remove from heat and set aside to cool. Remove the lemon. • Once cool, mix it into the cake batter. Tip: The syrup when hot looks watery but will thicken when cooled. CUSTARD Ingredients for 2¼ cups of custard Egg yolks 4 Caster sugar ½ cup Cornflour 1 tbsp Milk 2 cups Vanilla essence 1 tsp Method • Whisk the egg yolks in a clean bowl, till well blended. • Add the sugar and whisk till pale and thick. • Add the cornflour and whisk well. • Heat the milk in a pan. Do not let it boil. • Add the vanilla essence and remove it from the heat. • Slowly pour the hot milk onto the egg yolks, whisking all the while. • Transfer the mixture to a heavy pan and put it over low heat. • Cook, stirring continuously, for about 8 minutes, till the mixture thickens and coats the back of the spoon. • The custard should be heated just enough to thicken it, but not too much, otherwise it will curdle. Options

• For a richer vanilla custard, substitute 1 cup of milk with 1 cup of cream. • To quicken the process, omit the egg yolks and add commercially available custard powder. GELATINE • Gelatine powder is used to thicken puddings. It cannot be added directly to the ingredients. It has to be dissolved in water and melted before blending it into cheesecakes or puddings. • Take the required amount of water at room temperature in a small steel bowl. • Sprinkle the required amount of gelatine into the water while mixing with a spoon. • Set aside for 5 minutes to let it soak. • Put the bowl in a pan of hot water and stir, till the gelatine dissolves. There should be no granules. • Do not allow it to boil, as it might become stringy. • Remove the bowl from the hot water and set aside to cool. • Add 2–3 tablespoons of the pudding mixture to the gelatine and blend well. Both mixtures should be at the same temperature to prevent lumps from forming. • When the mixture is well blended, stir it into the remaining pudding mixture. To Chill a Mixture Containing Gelatine • Place the bowl containing the mixture in a larger bowl filled with ice. • Stir periodically, till the mixture is semi-set; otherwise, the gelatine will sink to the bottom of the bowl. • Transfer to the refrigerator to set completely.

Cakes can be decorated without icing, by using cherries, nuts and a crumble mixture. But any cake will taste and look better with a smooth icing or fluffy butter cream icing. • Brush the cake with a pastry brush to remove all crumbs before icing.

• Cool the cake completely before icing. A warm cake can turn your icing into a mess. • Apply a thin layer of icing first to ‘seal’ in any crumbs that are left. • If you don’t have time to frost your cake, sprinkle some icing or powdered sugar on the top. Tastes and looks good! The simplest icings to use are butter icing and glacé icing. Fudge, caramel and cream cheese icings are also used. Royal icing, fondant icing, marzipan or almond pastes are used on fruit cakes and for decorative and piping purposes.

butter icing Butter icing or butter cream is made with butter and icing sugar. • You can add various flavourings and colourings to change the icing. • Butter icing is ideal if you want it to last a day or so, and easy to pipe if it has the right consistency. • However, in very hot weather it can get sticky and look greasy. • If you add too much liquid, in the form of milk, fruit juice or coffee, it can curdle. Add some icing sugar to improve the consistency. • Butter icing must be creamed well to get the right consistency. • Do not warm the butter to soften it, this will lead to an oily consistency. • Use a warm knife or a knife dipped in hot water to spread the icing on the cake evenly. INGREDIENTS to ice an 8˝ cake The cake Butter ½ cup Sifted icing sugar 1 cup Vanilla essence 1 tsp METHOD Cream the butter till very soft. Add the sugar and beat well with the vanilla essence. A firm butter icing is good for piping while a soft-tempered one is suitable to fill and cover a cake.

For a soft icing, add 1–2 tbsp of water or milk and cream well. NOTE Butter icing should be used immediately to ice or sandwich a cooled cake. If not using immediately, cover it with cling film and leave it at room temperature till ready to use. VARIATIONS • Chocolate Butter Icing: Add a few tablespoons of cocoa powder or 1–2 tbsp of melted chocolate along with the vanilla essence. • Coffee Butter Icing: Add 1 tsp of coffee dissolved in 1 tsp of water. • Orange Butter Icing: Add 2 tsp of finely grated orange rind and beat in 1 tbsp of orange juice. Omit the vanilla essence. • Lemon Butter Icing: Add 2 tsp of finely grated lemon rind and beat in 1 tbsp of lemon juice. Omit the vanilla essence.

glacé icing Glacé icing gives a quickly made, smooth coating over large or small cakes. The advantage of this icing is that it is quick and easy to make. It can be flavoured and varied considerably. However, it has very limited use for piping. INGREDIENTS to ice an 8˝ cake Sifted icing sugar 2 cups Hot water 2–3 tbsp METHOD Sift the icing sugar or roll it between sheets of greaseproof paper. Transfer to a bowl. Add the water gradually, beating all the while. Beat till the icing is smooth and coats the back of a spoon. Note: Glacé icing should be used immediately to ice a cake. It also keeps well covered in the refrigerator. VARIATIONS • Chocolate Glacé Icing: Mix 2 tbsp of melted chocolate into the icing sugar. • Coffee Glacé Icing: Mix 1 tsp of coffee powder in 1 tbsp of water and reduce the quantity of plain water. • Orange Glacé Icing: Add orange juice instead of water. • Mocha Glacé Icing: Add 1 tbsp of cocoa powder to the icing sugar and use 1 tbsp of strong coffee. Reduce the quantity of plain water.

chocolate fudge icing INGREDIENTS to ice a 7˝ cake Dark chocolate, chopped ½ cup Sifted icing sugar 1½ cups Vanilla essence 1 tsp Hot water 3–4 tbsp METHOD Melt the chocolate with the butter over a pan of hot water (see p. xvii). Remove from heat. Add the icing sugar, vanilla essence and water gradually and beat till smooth. NOTE Chocolate fudge icing should be used immediately to ice and sandwich a cooled cake.

caramel icing INGREDIENTS to ice a 9˝ cake Condensed milk ½ can (200 gms) Castor sugar ¼ cup Golden syrup 1 tbsp (p. xvii) METHOD Put all the ingredients in a pan and mix well. Place the pan over low heat, stirring all the while, till the sugar dissolves. Raise the heat and bring to a boil. Lower the heat and simmer for 2–3 minutes, till golden brown and thick. Remove from heat. Set aside to cool, stirring, till it reaches a thick, spreading consistency. NOTE Use as soon as it is cool and has a spreading consistency to ice a cooled cake.

cream cheese icing INGREDIENTS to ice an 8˝ cake Cream cheese, grated ⅓ cup Milk 1 tbsp Sifted icing sugar 1½ cups Vanilla essence ½ tsp METHOD Put the cheese in a bowl with the milk and beat, till it is soft. Add the sugar gradually and beat till smooth. Mix in the vanilla essence. NOTE Cream cheese is available in the market. Indian brands are also available.

orange butter icing INGREDIENTS to ice a 9˝ cake Butter ⅓ cup Sifted icing sugar 3 cups Orange juice 3–4 tbsp Grated orange rind 2 tsp METHOD Cream the butter in a bowl. Add the sugar a little at a time and continue creaming, till all the sugar is added. Add the juice a little at a time, beating all the while. Mix in the orange rind. NOTE Use this recipe to make the icing for the orange cake on p. 15.

orange cocoa cream icing INGREDIENTS to ice an 8˝ cake Butter ¼ cup Sifted icing sugar 1⅓ cups Cocoa powder 1½ tbsp Grated orange rind 1 tbsp METHOD Cream the butter in a bowl. Add the sugar and cream well. Divide the icing into two portions. To one portion add the cocoa and beat well. To the second part add the orange rind and mix well. To ice a cake Drop spoonfuls of orange and cocoa icing on top of the cake and swirl with a fork, creating a pattern, and cover the cake.

coffee cream icing INGREDIENTS to ice an 8˝ cake Butter ½ cup Sifted icing sugar 1 cup Instant coffee powder 1 tbsp Milk 2 tbsp METHOD Cream the butter in a bowl. Add the sugar gradually, continuing to cream till fluffy. Dissolve the coffee in the milk and add. Continue to beat, till creamy. NOTE Use this recipe to make the icing for the coffee dream cake on p. 18.

coffee fudge icing INGREDIENTS to ice an 8˝ cake Butter ⅓ cup Strong black coffee 2 tbsp Sifted icing sugar 1½ cups METHOD Melt the butter with the coffee in a pan over low heat. When it just starts to boil, remove from heat. Beat in the sugar. Set aside to cool and beat again. Pour the icing over the top of the cake. NOTE Use this recipe to make the icing for the choco coffee fudge cake on p. 36.

butter cream icing 1 INGREDIENTS to ice an 8˝ cake Butter ½ cup Sifted icing sugar 2 cups Milk 2 tbsp Mango or vanilla essence 1 tsp METHOD Beat the butter in a bowl, till soft. Gradually beat in the icing sugar, milk and essence to make an icing of spreading consistency. Sandwich the cake with some of the icing and cover it with the rest. NOTE Use this recipe to make the icing for the tangy mango cake on p. 31.

butter cream icing 2 INGREDIENTS to ice a 9˝ cake or two 7˝ sandwich cakes Butter ½ cup + 1 tbsp Sifted icing sugar 1¼ cups Milk 1–2 tbsp Vanilla essence 1 tsp Pink food colouring a few drops METHOD Follow the method given in the recipe for butter cream icing 1 (p. 6). NOTE Use this recipe to make the icing for the vanilla feather cake on p. 21.

dark chocolate icing INGREDIENTS to ice a 9˝ cake or two 7˝ sandwich cakes Dark chocolate, chopped ¾ cup + 1 tbsp Sifted icing sugar 1 cup Hot water 2 tbsp Egg yolks 3 Butter 2 tbsp Vanilla essence 1 tsp METHOD Place the chocolate in a small bowl over a pan of hot water, till it melts. Stir the chocolate into the icing sugar with the hot water. Beat in the egg yolks, butter and vanilla. Set aside, till it sets. Sandwich the cake with half the icing and cover it with the rest. NOTE Use this recipe to make the icing for the coffee gâteau on p. 26.

glossy chocolate icing INGREDIENTS to ice 16 brownies Butter 2 tbsp Chocolate, chopped ⅓ cup Sifted icing sugar 2 cups Salt ¼ tsp Vanilla essence 1 tsp METHOD Melt the butter and chocolate in a double boiler. Remove from the boiler and stir in the remaining ingredients. Beat till smooth. Spread the icing over the cooled brownies. NOTE Use this recipe to make the icing for perfect brownies on p. 32.

lemon curd Lemon curd is a thick, spreadable cream with a tart, yet sweet flavour. INGREDIENTS for about 1 cup Eggs 2 Sugar ½ cup Lemon juice ¼ cup Unsalted butter 2 tbsp Grated lemon rind ½ tbsp (see note below) METHOD Combine the eggs, sugar and lemon juice in a pan. Whisk, till well blended. Place the pan over another pan of simmering water. Cook for about 10 minutes, stirring all the while, till the mixture thickens and coats the back of the spoon. Remove from heat and stir in the butter and grated lemon rind. Set aside to cool, stirring continuously to prevent a skin forming on the surface. As it cools, it thickens further. NOTE While grating any citrus rind, ensure that the white pitch is not included.

orange curd INGREDIENTS for an 8˝ cake Orange juice ½ cup Cornflour 3 heaped tbsp Caster sugar ½ cup + 1 tbsp Lime juice 1 tbsp Butter 1 tbsp Orange rind 1 tbsp (see note on p. 8) METHOD Combine the orange juice, cornflour, sugar and lime juice in a large pan. Mix well. Cook over moderate heat for 4–5 minutes, stirring all the while, till it thickens enough to coat the back of the spoon and turns light yellow. Remove from heat and stir in the butter and rind. Mix well. Cool, stirring all the while, to prevent a skin forming on the surface. Sandwich a cool cake with the orange curd.

perfect citrus cake INGREDIENTS for 10–12 servings The cake Refined flour 1½ cups Baking powder 1½ tsp Butter ¾ cup Powdered sugar 1 cup Eggs, lightly beaten 3 Warm milk ¼ cup Lime juice 1 tsp Grated lime rind 1 tbsp The syrup Sugar ½ cup Lemon juice 2 tbsp Water 4 tbsp METHOD Prepare an 8˝ cake tin (see p. xi). Preheat the oven to 150°C/300°F for 10 minutes. The cake Sift the flour with the baking powder 3 times into a bowl. Cream the butter in another bowl, till soft.

Add the sugar and cream well for 4–5 minutes, till the mixture is light and fluffy. Add the eggs, a little at a time, beating well after each addition for 4– 5 minutes, till completely amalgamated. Fold in the flour and milk alternately, as lightly as possible, using a metal spoon, till well blended. Fold in the lime juice and lemon rind. The batter will be light and fluffy. Spoon the batter into the prepared cake tin and level the top. Bake in the centre of the preheated oven for 30 minutes, till a skewer inserted into the centre of the cake comes out clean and the cake is well risen and firm to the touch. Switch off the oven, open the door and leave the cake inside for 5 minutes. The syrup Put all the ingredients for the syrup in a pan over moderate heat. Cook till the sugar dissolves and the syrup comes to a boil. Remove from heat. To serve Invert the cake onto a serving platter. Pour the hot syrup over the hot cake and set aside till cool. Slice and serve.

caramel cake INGREDIENTS for 12–14 servings The golden syrup Sugar ½ cup Hot water ⅓ cup Lemon ¼ The cake Refined flour 2½ cups Baking powder 1½ tsp Salt ½ tsp Eggs, separated 3 Butter 1¼ cups Powdered sugar 2 cups Vanilla essence 1 tsp Milk ½ cup To decorate Caramel icing to ice a 9˝ cake (see p. 3) METHOD The golden syrup Make the golden syrup as given on p. xvii. (Use 1 tbsp to make the icing.) Prepare a 9˝ round cake tin (see p. xi).

Preheat the oven to 150°C/300°F for 10 minutes. The cake Sift the flour with the baking powder and salt 3 times into a bowl. Cream the butter in another bowl, till soft. Add the sugar and cream well for 4–5 minutes, till light and fluffy. Add the egg yolks one at a time, beating well after each addition for 4–5 minutes, till completely amalgamated. Mix in the vanilla essence. Fold in the flour and milk alternately, as lightly as possible, using a metal spoon, till well blended. Whisk the egg whites in a clean, dry bowl, till stiff peaks form (see p. xiv). Fold the egg whites into the batter with a metal spoon, till evenly blended. Mix in 4 tbsp of golden syrup. The batter will be soft and fluffy. Spoon the batter into the prepared cake tin and level the top. Bake in the centre of the preheated oven for 45 minutes, till a skewer inserted into the centre of the cake comes out clean, and it is well risen and firm to the touch. Switch off the oven, open the door and leave the cake inside for 5 minutes. Remove the cake from the oven, set aside for 5 minutes and then turn out onto a wire rack to cool. Spread the icing over the top and sides of the cake and serve.

chocolate cake INGREDIENTS for 8–10 servings Refined flour ¾ cup Baking soda ½ tsp Cocoa powder ½ cup Hot water ¼ cup Butter ½ cup Powdered sugar 1 cup Eggs, lightly beaten 2 Vanilla essence 1 tsp Curd ½ cup To decorate Chocolate fudge icing to ice a 7˝ cake (see p. 3) METHOD Prepare a 7˝ round cake tin (see p. xi). Preheat the oven to 150°C/300°F for 10 minutes. Sift the flour with the baking soda 3 times into a bowl. Dissolve the cocoa in the hot water in another bowl. Cream the butter in yet another bowl, till soft. Add the sugar and cream well for 4–5 minutes, till light and fluffy. Add the eggs, a little at a time, beating well after each addition for 4– 5 minutes, till completely amalgamated.

Blend in the dissolved cocoa and vanilla essence. Fold in the flour and curd alternately, as lightly as possible, using a metal spoon, till well blended. The batter will be light and fluffy. Spoon the batter into the prepared cake tin and level the top. Bake in the centre of the preheated oven for 35 minutes, till a skewer inserted into the centre of the cake comes out clean, and it is well risen and firm to the touch. Switch off the oven, open the door and leave the cake inside for 5 minutes. Remove the cake from the oven, set aside for 5 minutes and then turn out onto a wire rack to cool. Spread the icing over the sides and top of the cake and serve.

choco vanilla swirl INGREDIENTS for 8–10 servings Refined flour 1 cup Baking powder 1 tsp Butter ½ cup + 1 tbsp Powdered sugar ¾ cup Eggs, separated 3 Vanilla essence 1 tsp Cocoa powder 3 tbsp Milk 3 tbsp To serve Fresh cream, lightly whipped 1 cup METHOD Prepare an 8˝ cake tin (see p. xi). Preheat the oven to 150°C/300°F for 10 minutes. Sift the flour with the baking powder 3 times into a bowl. Cream the butter in another bowl, till soft. Add the sugar and cream well for 4–5 minutes, till light and fluffy. Add the egg yolks, one at a time, beating well after each addition for 4–5 minutes, till completely amalgamated. Mix in the vanilla essence. Whisk the egg whites in a clean, dry bowl, till stiff peaks form (see p. xiv).

Fold in the flour and egg whites alternately, as lightly as possible, using a metal spoon, till well blended. The batter will be light and fluffy. Dissolve the cocoa in the milk. Divide the batter into two portions. To one portion, add the cocoa and blend well. Put large spoonfuls of the plain and cocoa batter alternately into the prepared cake tin. Cut through the mixture with a knife, creating a swirling pattern. Level the top. Bake in the centre of the preheated oven for 30 minutes, till a skewer inserted into the centre of the cake comes out clean, and it is well risen and firm to the touch. Switch off the oven, open the door and leave the cake inside for 5 minutes. Remove the cake from the oven, set aside for 5 minutes and then turn out onto a wire rack to cool. Serve with whipped cream.

orange cake INGREDIENTS for 12–14 servings Walnuts/cashew nuts, chopped ½ cup Seedless raisins, chopped ½ cup Refined flour 2 tbsp + 2½ cups Baking soda 1½ tsp Butter 1 cup Caster sugar 1½ cups Eggs 3 Grated orange rind 1 tbsp Vanilla essence 1½ tsp Curd, whisked ¾ cup To decorate Orange butter icing to ice a 9˝ cake (see p. 4) METHOD Prepare a 9˝ cake tin (see p. xi). Preheat the oven to 150°C/300°F for 10 minutes. Mix the nuts and raisins in a bowl. Sprinkle with 2 tbsp of flour and toss to coat well. (This prevents the nuts and raisins from sinking to the bottom of the cake, while it is being baked.) Sift the remaining flour with the baking soda 3 times into a bowl. Cream the butter in another bowl, till soft.

Add the sugar and cream well for 4–5 minutes, till light and fluffy. Add the eggs, one at a time, beating well after each addition for 4–5 minutes, till completely amalgamated. Blend in the orange rind and vanilla essence. Mix in the nuts and raisins. Fold in the flour and curd alternately, as lightly as possible, using a metal spoon, till well blended. Spoon the batter into the prepared cake tin and level the top. Bake in the centre of the preheated oven for 40–45 minutes, till a skewer inserted into the centre of the cake comes out clean, and it is well risen and firm to the touch. Switch off the oven and leave the cake inside for 5 minutes. Remove the cake from the oven, set aside for 5 minutes and then turn out onto a wire rack to cool. Spread the icing over the top and sides of the cake and serve.

very berry delight INGREDIENTS for 10–12 servings Strawberries 1 cup Sugar 2 tbsp Refined flour 1½ cups Baking powder 2 tsp Butter ¾ cup Caster sugar ¾ cup Eggs, lightly beaten 3 Grated orange rind 2 tbsp Milk 1½ tbsp To decorate Cream cheese icing to ice an 8˝ cake (see p. 4) METHOD Wash the strawberries and hull them. Cut them in half and sprinkle with the granulated sugar. Set aside. Prepare an 8˝ cake tin (see p. xi). Preheat the oven to 150°C/300°F for 10 minutes. Sift the flour with the baking powder 3 times into a bowl. Cream the butter in another bowl, till soft. Add the caster sugar and cream well for 4–5 minutes, till light and fluffy.

Add the eggs, a little at a time, beating well after each addition for 4– 5 minutes, till completely amalgamated. Mix in the orange rind. Fold in the flour and milk alternately, as lightly as possible, using a metal spoon, till well blended. Fold the soaked strawberry into the batter. Spoon the batter into the prepared cake tin and level the top. Bake in the centre of the preheated oven for 35 minutes, till a skewer inserted into the centre of the cake comes out clean, and it is well risen and firm to the touch. Switch off the oven and leave the cake inside for 5 minutes. Remove the cake from the oven, set aside for 5 minutes and then turn out onto a wire rack to cool. Spread the icing over the top and sides of the cake and serve.

orange sandwich cake INGREDIENTS for 8–10 servings Refined flour 1½ cups Baking powder 2 tsp Butter ½ cup Powdered sugar 1 cup Eggs, separated 2 Milk ½ cup + 1 tbsp Grated orange rind 1 tbsp Vanilla essence 1 tsp Orange curd 1 cup (see p. 9) METHOD Prepare an 8˝ round cake tin or two 7˝ sandwich cake tins (see p. xi). Preheat the oven to 150°C/300°F for 10 minutes. Sift the flour with the baking powder 3 times into a bowl. Cream the butter in another bowl, till soft. Add the sugar and cream well for 4–5 minutes, till light and fluffy. Add the egg yolks, one at a time, beating well after each addition for 4–5 minutes, till completely amalgamated. Fold in the flour and milk alternately, as lightly as possible, using a metal spoon, till well blended. Gently mix in the orange rind and vanilla essence.

Whisk the egg whites in a clean, dry bowl, till stiff peaks form (see p. xiv). Fold the egg whites into the batter with a metal spoon, till evenly blended. The batter will be soft and fluffy. Spoon the batter into the prepared cake tin/tins and level the top. Bake in the centre of the preheated oven for 35 minutes, till a skewer inserted into the centre of the cake/cakes comes out clean, and they are well risen and firm to the touch. Switch off the oven and leave the cake/cakes inside for 5 minutes. Remove the cake/cakes from the oven, set aside for 5 minutes and then turn out onto a wire rack to cool. If two cakes were baked, spread the orange curd on one cake and sandwich with the second. If one cake was baked, slice it in half horizontally, using a long serrated knife. Spread the orange curd over the lower half and cover with the upper half.

coffee dream cake INGREDIENTS for 8–10 servings Refined flour 1½ cups Baking powder 2 tsp Salt ¼ tsp Instant coffee powder 1½ heaped tbsp Milk ½ cup Butter ½ cup Powdered sugar 1 cup Small eggs, lightly beaten 2 Vanilla essence ½ tsp Walnuts, coarsely ground ¼ cup (optional) To decorate Coffee cream icing 1 cup (see p. 5) METHOD Prepare an 8˝ cake tin (see p. xi). Preheat the oven to 150°C/300°F for 10 minutes. Sift the flour with the baking powder and salt 3 times into a bowl. Dissolve the coffee powder in the milk in a small bowl. Cream the butter in yet another bowl, till soft. Add the sugar and cream well for 4–5 minutes, till light and fluffy.

Add the eggs, a little at a time, beating well after each addition for 4– 5 minutes, till completely amalgamated. Fold in the flour and dissolved coffee alternately, as lightly as possible, using a metal spoon, till well blended. Gently mix in the vanilla essence. Fold in the walnuts (optional). Spoon the batter into the prepared cake tin and level the top. Bake in the centre of the preheated oven for 45 minutes, till a skewer inserted into the centre of the cake comes out clean, and it is well risen and firm to the touch. Remove the cake from the oven, set aside for 5 minutes and then turn out onto a wire rack to cool. Spread the icing over the top and sides of the cake and serve.

swiss roll INGREDIENTS for 6–8 servings Butter for greasing a Swiss roll tin Refined flour ¾ cup Baking powder ½ tsp Large eggs, lightly beaten 3 Caster sugar ½ cup Vanilla essence 1 tsp Hot water 1 tbsp Sifted icing sugar 2 tbsp + 1½ tbsp Strawberry or apricot jam 4 tbsp METHOD Lightly grease a 9˝ x 12˝ Swiss roll tin with butter and line it with greaseproof paper. At each corner make a diagonal cut in the paper and fold the paper so as to make a neat corner. Set aside. Preheat the oven to 150°C/300°F for 10 minutes. Sift the flour with the baking powder 3 times into a bowl. Put the eggs and sugar in a large bowl. Place the bowl over a pan of hot water. The bowl should not touch the water. Whisk till thick, light and creamy. Remove the bowl from the water and continue whisking, till cool. Mix in the vanilla essence. Fold in the flour as lightly as possible with a metal spoon, in 2–3 batches, till well blended.

The batter will be light and fluffy. Gently stir in the water. Spoon the batter into the prepared tin and level the top. Bake in the centre of the preheated oven for 10 minutes, till a skewer inserted into the centre of the cake comes out clean, and it is well risen and firm to the touch. Quickly turn the sponge out of the tin onto a piece of greaseproof paper sprinkled with 2 tbsp of icing sugar. Carefully strip off the lining paper. Trim off any crisp edges with a sharp knife. Warm the jam and spread it over the sponge. Roll the sponge and set aside to cool. Sprinkle 1½ tbsp of icing sugar over the roll and serve.

sponge cake INGREDIENTS for 6–8 servings Refined flour 1 cup Baking powder 1 tsp Eggs 4 Powdered sugar ¾ cup Butter ½ cup +1 tbsp Vanilla essence 1 tsp METHOD Prepare an 8˝ round cake tin (see p. xi). Preheat the oven to 150°C/300°F for 10 minutes. Sift the flour with the baking powder 3 times into a bowl. Break the eggs into a deep bowl. Place the bowl over a pan containing hot water. Whisk the eggs, till light and creamy. Add the sugar and whisk well for 3–4 minutes, till the mixture doubles in volume and is frothy. Remove the bowl from the water. Melt the butter in a small pan over low heat. Add the melted butter and vanilla essence to the egg and sugar mix. Sift half the flour into the mixture and fold in lightly with a metal spoon. Add the remaining flour and fold it in gently.

Spoon the batter into the prepared cake tin and level the top. Bake in the centre of the preheated oven for 20–25 minutes, till a skewer inserted into the centre of the cake comes out clean, and it is well risen and firm to the touch. Switch off the oven, open the door and leave the cake inside for 5 minutes. Remove the cake from the oven, set aside for 5 minutes and then turn out onto a wire rack to cool. Serve as is, or spread any icing over the top and sides of the cake and serve.

vanilla feather cake INGREDIENTS for 8–10 servings Refined flour 1½ cups Baking powder 1 tsp Butter ½ cup Eggs, separated 2 Powdered sugar ¾ cup Vanilla essence 1 tsp Milk ½ cup To decorate Butter cream icing, use recipe 2 (see p. 7) METHOD Prepare an 8˝ cake tin (see p. xi). Preheat the oven to 150°C/300°F for 10 minutes. Sift the flour with the baking powder 3 times into a bowl. Cream the butter in another bowl, till soft. Add the sugar and cream well for 4–5 minutes, till light and fluffy. Add the egg yolks, one at a time, beating well after each addition for 4–5 minutes, till completely amalgamated. Mix in the vanilla essence. Fold in the flour and milk alternately, as lightly as possible, using a metal spoon, till well blended.

Whisk the egg whites in a clean, dry bowl, till stiff peaks form (see p. xiv). Fold the egg whites into the batter with a metal spoon, till evenly blended. Spoon the batter into the prepared cake tin and level the top. Bake in the centre of the preheated oven for 30 minutes, till a skewer inserted into the centre of the cake comes out clean, and it is well risen and firm to the touch. Switch off the oven, open the door and leave the cake inside for 5 minutes. Remove the cake from the oven, set aside in the tin to cool. When the cake is cool, loosen it gently with a knife and turn it out carefully onto a wire rack to cool. Slice the cake in half horizontally using a long serrated knife. Spread half the icing over the lower half of the cake and cover with the upper half. Spread the remaining icing over the top and sides of the cake and serve.

lemon ring INGREDIENTS for 8–10 servings Refined flour 1¼ cups Baking powder 1 tsp Baking soda ½ tsp Salt a pinch Butter ½ cup Caster sugar 1 cup Eggs, separated 2 Grated lemon rind 1 tsp Curd ½ cup Lemon juice 3 tbsp To decorate Unflavoured glacé icing to ice an 8˝ cake (see p. 2) METHOD Prepare an 8˝ tube/ring cake tin (see p. xi). Preheat the oven to 150°C/300°F for 10 minutes. Sift the flour with the baking powder, baking soda and salt 3 times into a bowl. Cream the butter in another bowl, till soft. Add the sugar and cream well for 4–5 minutes, till light and fluffy. Add the egg yolks, one at a time, beating well after each addition for 4–5 minutes, till completely amalgamated.

Mix in the lemon rind. Fold in the curd and lemon juice and blend well. Whisk the egg whites in a clean, dry bowl, till stiff peaks form (see p. xiv). Fold in the flour and egg whites alternately, as lightly as possible, using a metal spoon, till well blended. The batter will be spongy. Spoon the batter into the prepared cake tin and level the top. Bake in the centre of the preheated oven for 45 minutes, till a skewer inserted into the centre of the cake comes out clean, and it is well risen and firm to the touch. Switch off the oven, open the door and leave the cake inside for 5 minutes. Remove the cake from the oven, set aside for 5 minutes and then turn out onto a wire rack to cool. Spread the icing over the top and sides of the cake and serve.

date and walnut twirl INGREDIENTS for 6–8 servings Walnuts ¼ cup Dried seedless dates ½ cup Hot water 2–3 tbsp Baking soda a pinch Refined flour ½ cup Baking powder ½ tsp Salt a pinch Butter ½ cup Powdered sugar ½ cup Eggs, separated 3 Vanilla essence 1 tsp To serve Custard 1 cup (see p. xviii) METHOD Prepare an 8˝ tube/ring cake tin (see p. xi). Preheat the oven to 150°C/300°F for 10 minutes. Cut the walnuts into ½˝ small pieces and the dates into 4 pieces each. Soak the dates in the hot water in a bowl with the baking soda for 10 minutes. Sift the flour with the baking powder and salt 3 times into a bowl.

Cream the butter in another bowl, till soft. Add the sugar and cream well for 4–5 minutes, till light and fluffy. Add the egg yolks, one at a time, beating well after each addition for 4–5 minutes, till completely amalgamated. Stir in the vanilla essence. Mix the walnuts into the flour. Fold in the flour, walnuts and dates, as lightly as possible, using a metal spoon, till well blended. Whisk the egg whites in a clean, dry bowl, till stiff peaks form (see p. xiv). Fold the egg whites into the batter in 2 batches, with a metal spoon, till evenly blended. Spoon the batter into the prepared cake tin and level the top. Bake in the centre of the preheated oven for 20 minutes, till a skewer inserted into the centre of the cake comes out clean, and it is well risen and firm to the touch. Switch off the oven, open the door and leave the cake inside for 5 minutes. Remove the cake from the oven, set aside for 5 minutes and then turn out onto a wire rack to cool. Serve with custard.

trifling lemon sponge INGREDIENTS for 10–12 servings The cake Refined flour 2 cups Baking powder 2 tsp Butter ½ cup + ⅓ cup Caster sugar ¾ cup Eggs, lightly beaten 3 Vanilla essence 1 tsp Milk 3 tbsp Lemon juice 1 tbsp Grated lemon rind 2 tsp The lemon cream Fresh cream 1½ cups Lemon curd ½ cup (see p. 8) To decorate Lemon rind a few slices METHOD Prepare a 12˝ cake tin (see p. xi). Preheat the oven to 150°C/300°F for 10 minutes. The cake Sift the flour with the baking powder 3 times into a bowl.

Cream the butter in another bowl, till soft. Add the sugar a little at a time and cream well for 4–5 minutes, till light and fluffy. Add the eggs, a little at a time, beating well after each addition for 4– 5 minutes, till completely amalgamated Mix in the vanilla essence. Fold in the flour and milk alternately, as lightly as possible, using a metal spoon, till well blended. The batter will be light and fluffy. Fold in the lemon juice and rind. Spoon the batter into the prepared cake tin and level the top. Bake in the centre of the preheated oven for 30–35 minutes, till a skewer inserted into the centre of the cake comes out clean, and it is golden brown, well risen and firm to the touch. Switch off the oven, open the door and leave the cake inside for 5 minutes. Remove the cake from the oven, set aside for 5 minutes and then turn out onto a wire rack to cool. The lemon cream In the meanwhile, blend the fresh cream and lemon curd in a bowl to make the lemon cream. To serve Decorate the cooled cake with lemon rind and serve with the lemon cream.

orange raisin loaf INGREDIENTS for 6–8 servings Refined flour 1 cup Baking powder 1 tsp Powdered cinnamon ¼ tsp Seedless raisins, kept whole ½ cup Butter ¼ cup Powdered or soft brown sugar ½ cup Egg 1 Milk ½ cup Golden syrup 2 tbsp + 1 tbsp (see p. xvii) Grated orange rind 1½ tbsp To decorate Orange segments a few To serve Custard 1 cup (see p. xviii) METHOD Prepare an 8˝ loaf tin (see p. xi). Preheat the oven to 150°C/300°F for 10 minutes. Sift the flour with the baking powder and cinnamon 3 times into a bowl. Mix in the raisins.

Cut the butter into small cubes and add it to the flour. Rub the butter into the flour with your fingertips, till the mixture resembles breadcrumbs. Stir in the sugar. Beat the egg in another bowl for 4–5 minutes, till pale and frothy. Add the milk and 2 tbsp of golden syrup. Blend well. Gradually spoon the dry ingredients into the liquid and blend well. Mix in the grated rind. Spoon the batter into the prepared cake tin and level the top. Bake in the centre of the preheated oven for 30 minutes, till a skewer inserted into the centre of the cake comes out clean, well-risen and firm to the touch. Switch off the oven, open the door and leave the cake inside for 5 minutes. Remove the cake from the oven, set aside for 5 minutes and then turn out onto a wire rack to cool. When cool, pour 1 tbsp of golden syrup on top. Remove the pith and seeds from the orange segments and decorate the top of the cake with them.

coffee gâteau INGREDIENTS for 6–8 servings Refined flour ¾ cup Baking powder ¾ tsp Butter ¾ cup Powdered sugar ¾ cup Egg 1 Vanilla essence ½ tsp Egg whites 3 Instant coffee powder 1 tbsp Hot water 1 tbsp Milk 1 tbsp To decorate Dark chocolate icing to ice a 7½˝ cake (see p. 7) METHOD Prepare two 7½˝ sandwich cake tins (see p. xi). Preheat the oven to 150°C/300°F for 10 minutes. Sift the flour with the baking powder 3 times into a bowl. Cream the butter in another bowl, till soft. Add the sugar and cream well for 4–5 minutes, till light and fluffy. Add the whole egg, and beat for 4–5 minutes, till well amalgamated. Mix in the vanilla essence.

Whisk the egg whites in a clean, dry bowl, till stiff peaks form (see p. xiv). Fold the flour and egg whites alternately into the batter, as lightly as possible, using a metal spoon, till well blended. The batter will be light and fluffy. Dissolve the coffee in the hot water and add the milk. Stir it into the batter. Spoon the batter evenly into the prepared sandwich cake tins and level the tops. Bake in the centre of the preheated oven for 20 minutes, till a skewer inserted into the centre of each cake comes out clean. Switch off the oven, open the door and leave the cakes inside for 5 minutes. Remove the cakes from the oven, set aside for 5 minutes and then turn out onto a wire rack to cool. Spread half the icing over the top of one cake and cover with the second. Spread the remaining icing over the top and sides of the cake and serve.

chocolate cupcakes INGREDIENTS for 12 cupcakes Refined flour ½ cup + 1 tbsp Baking soda ¼ tsp Butter ¼ cup Powdered sugar ½ cup + ⅛ cup Egg 1 Vanilla essence ½ tsp Cocoa powder ⅛ cup Hot water ⅛ cup Lemon juice ½ tsp Milk ¼ cup To decorate Chocolate glacé icing to ice an 8˝ cake (see p. 2) METHOD Line the depressions in the cupcake or muffin tray with 12 paper pastry cases. Preheat the oven to 150°C/300°F for 10 minutes. Sift the flour with the baking soda 3 times into a bowl. Cream the butter in another bowl, till soft. Add the sugar and cream well for 4–5 minutes, till light and fluffy. Add the egg, a little at a time, beating well after each addition for 4–5 minutes, till completely amalgamated.

Mix in the vanilla essence. Dissolve the cocoa in the hot water and mix it into the batter. Add the lemon juice to the milk and let it stand for 10 minutes. Fold in the flour and milk alternately, as lightly as possible, using a metal spoon, till well blended. Spoon the batter into the pastry cases to come halfway up the cases. Bake in the centre of the preheated oven for 15 minutes, till a skewer inserted into the centre of cupcake comes out clean, and they are well risen and firm to the touch. Switch off the oven, open the door and leave the tray inside for 5 minutes. Remove from the oven, set aside for 5 minutes and then turn the cupcakes out onto a wire rack to cool. Spread the icing over the tops of the cupcakes and serve.

vanilla cupcakes INGREDIENTS for 18 cupcakes Refined flour 1½ cups Baking powder 1 tsp Salt ¼ tsp Butter ½ cup Caster sugar 1 cup Eggs 2 Vanilla essence 1 tsp Milk ½ cup To decorate Butter cream icing, use recipe 2 (see p. 7) METHOD Line the depressions of a cupcake or muffin tray with 18 paper pastry cases. Preheat the oven to 150°C/300°F for 10 minutes. Sift the flour with the baking powder and salt 3 times into a bowl. Cream the butter in another bowl, till soft. Add the sugar and cream well for 4–5 minutes, till light and fluffy. Add the eggs, one at a time, beating well after each addition for 4–5 minutes, till completely amalgamated. Mix in the vanilla essence.

Fold in the flour and milk alternately, as lightly as possible, using a metal spoon, till well blended. The batter will be light and fluffy. Spoon the batter into the pastry cases to come halfway up the cases. Bake in the centre of the preheated oven for 15 minutes, till a skewer inserted into the centre of cupcake comes out clean, and they are well risen and firm to the touch. Switch off the oven, open the door and leave the tray inside for 5 minutes. Remove from the oven, set aside for 5 minutes and then turn the cupcakes out onto a wire rack to cool. Spread the icing over the tops of the cupcakes and serve.

moist apple cake INGREDIENTS for 6–8 servings Butter for greasing a 9˝ ovenproof glass dish Refined flour 1 cup Baking powder 1½ tsp Salt a pinch Cooking apples 4 (see note below) Powdered cinnamon ½ tsp Lime juice 2 tbsp Eggs 2 Powdered sugar ⅔ cup Butter ½ cup Milk ⅓ cup Vanilla essence ½ tsp To decorate Sifted icing sugar 2 tbsp METHOD Preheat the oven to 150°C/300°F for 10 minutes. Lightly grease a 9˝ ovenproof glass dish with butter. Set aside. Sift the flour with the baking powder and salt 3 times into a bowl. Wash the apples, peel and core them. Cut them in half and slice each half into four slices. You will get about 4–5 cups of apple slices.

Toss the apples with the cinnamon and lime juice and arrange them at the bottom of the prepared glass dish. Beat the eggs in a bowl for 2–3 minutes, till light and fluffy. Add the sugar and cream for 4–5 minutes, till frothy. Add the butter and beat for about a minute, till well blended. Mix in the milk and vanilla essence. Fold in the flour and beat for 2 minutes. The batter will be creamy. Spoon the batter over the apples and bake in the centre of the preheated oven for 30–35 minutes, till well risen and firm to the touch. Remove the cake from the oven, set aside till cool. When the cake is cool, place a paper doily on top and sprinkle the icing sugar over it to make a pattern. Remove the doily carefully and serve. NOTE Cooking apples are tart. If they are not available, use Granny Smith apples, Fuji apples or any other tart apples.

coconut splash delight INGREDIENTS for 6–8 servings The cake Refined flour 1 cup Baking powder 1½ tsp Butter ¼ cup + 1 tbsp Powdered sugar ¾ cup Small eggs, lightly beaten 2 Vanilla essence 1 tsp Milk ½ cup The topping Butter 1½ tbsp Desiccated coconut ⅓ cup Cashew nuts, chopped into ½˝ pieces ⅓ cup Castor sugar ½ cup To decorate Glacé cherries, sliced 6 METHOD Prepare an 8˝ cake tin (see p. xi). Preheat the oven to 150°C/300°F for 10 minutes. The cake Sift the flour with the baking powder 3 times into a bowl.

Cream the butter in another bowl, till soft. Add the sugar and cream well for 4–5 minutes, till light and fluffy. Add the eggs, a little at a time, beating well after each addition for 4– 5 minutes, till completely amalgamated. Mix in the vanilla essence. Fold in the flour and milk alternately, as lightly as possible, using a metal spoon, till well blended. The batter will be light and fluffy. Spoon the batter into the prepared cake tin and level the top. Bake in the centre of the preheated oven for 30 minutes. The topping Mix all the topping ingredients in a bowl. Remove the cake from the oven and spread the topping over it. Return the cake to the oven and bake for 10 minutes longer, till a skewer inserted into the centre of the cake comes out clean. Switch off the oven, open the door and leave the cake inside for 5 minutes. Remove the cake from the oven, set aside for 5 minutes and then turn out onto a wire rack to cool. To serve Decorate the cooled cake with sliced glacé cherries and serve.

tangy mango cake INGREDIENTS for 10–12 servings Refined flour 2 cups Baking powder 3 tsp Baking soda ¼ tsp Salt ½ tsp Butter ¾ cup Caster sugar ¾ cup Eggs 2 Vanilla essence 1 tsp Grated lemon rind 1 tsp Mango pulp 1 cup To decorate Butter cream icing, use recipe 1 (see p. 6) METHOD Prepare one 9˝ cake tin or two 7˝ sandwich cake tins (see p. xi). Preheat the oven to 150°C/300°F for 10 minutes. Sift the flour with the baking powder, baking soda and salt 3 times into a bowl. Cream the butter in another bowl, till soft. Add the sugar gradually and cream well for 4–5 minutes, till light and fluffy.

Add the eggs, one at a time, beating well after each addition for 4–5 minutes, till completely amalgamated. Mix in the vanilla essence and lemon rind. Fold in the flour and mango pulp alternately, as lightly as possible, using a metal spoon, till well blended. Spoon the batter into the prepared cake tin or sandwich cake tins and level the top. Bake in the centre of the preheated oven for 30 minutes, till a skewer inserted into the centre of the cake/cakes comes out clean. Switch off the oven, open the door and leave the cake/cakes inside for 5 minutes. Remove the cake/cakes from the oven, set aside for 5 minutes and then turn out onto a wire rack to cool. If two cakes were baked, spread the icing on one cake and sandwich with the second. If one cake was baked, slice it in half horizontally, using a long serrated knife. Spread the icing over the lower half and cover with the upper half. Spread the remaining icing over the top and sides of the cake and serve.

perfect brownies INGREDIENTS for 16 brownies Walnuts or cashew nuts 1 cup Refined flour 2 tbsp + 1 cup Cocoa powder ⅓ cup Baking powder ½ tsp Salt a pinch Butter ½ cup Powdered sugar ¾ cup Eggs, lightly beaten 2 Vanilla essence 1 tsp To decorate Glossy chocolate icing for 16 brownies (see p. 8) METHOD Prepare a 7˝ cake tin (see p. xi). Preheat the oven to 150°C/300°F for 10 minutes. Chop the nuts into ½˝ pieces and sprinkle 2 tbsp of flour over them. Toss well and set aside in a bowl. Sift the remaining flour with the cocoa, baking powder and salt 3 times into another bowl. Cream the butter in yet another bowl, till soft. Add the sugar and cream well for 4–5 minutes, till light and fluffy.

Add the eggs, a little at a time, beating well after each addition for 4– 5 minutes, till completely amalgamated. Mix in the vanilla essence. Fold in the flour and nuts alternately, as lightly as possible, using a metal spoon, till well blended. Spoon the batter into the prepared cake tin and level the top. Bake in the centre of the preheated oven for 15–20 minutes, till a skewer inserted into the centre of the cake comes out clean. Switch off the oven, open the door and leave the cake inside for 5 minutes. Remove the cake from the oven, set aside for 5 minutes and then turn out onto a wire rack to cool. Spread the icing over the top of the cake. Cut the cake into 16 squares and serve.

sour cream coffee cake INGREDIENTS for 12–14 servings The filling Walnuts, chopped into ½˝ pieces ⅔ cup Instant coffee powder 3 tbsp Powdered cinnamon 1 tsp Castor sugar ⅓ cup The cake Refined flour 3 cups Baking powder 1½ tsp Baking soda 1½ tsp Butter ¾ cup Powdered sugar 1¾ cups Eggs 3 Vanilla essence 2 tsp Sour cream 1½ cups (see p. xvii) To decorate Sifted icing sugar 2 tbsp METHOD The filling Combine all the ingredients for the filling in a bowl and set aside. The cake

Prepare a 9˝ cake tin (see p. xi). Preheat the oven to 150°C/300°F for 10 minutes. Sift the flour with the baking powder and baking soda 3 times into a bowl. Cream the butter in another bowl, till soft. Add the sugar and cream well for 4–5 minutes, till light and fluffy. Add the eggs, one at a time, beating well after each addition for 4–5 minutes, till completely amalgamated. Mix in the vanilla essence. Fold in the flour and sour cream alternately, as lightly as possible, using a metal spoon, till well blended. Spoon half the batter into the prepared cake tin. Sprinkle in the walnut filling. Spoon the remaining batter over the filling and level the top. Bake in the centre of the preheated oven for 45–50 minutes, till a skewer inserted into the centre of the cake comes out clean. Switch off the oven, open the door and leave the cake inside for 5 minutes. Remove the cake from the oven, set aside for 5 minutes and then turn out onto a wire rack to cool. Dust with icing sugar and serve.

chocolate delight INGREDIENTS for 8–10 servings Refined flour 1⅓ cups Baking powder ¼ tsp Baking soda ¾ tsp Salt ¼ tsp Butter ¾ cup Powdered sugar 1⅓ cups Eggs, lightly beaten 2 Vanilla essence 1 tsp White vinegar ½ tsp Instant coffee powder 2 tsp Hot water ½ cup Cocoa powder 4 tbsp METHOD Prepare an 8˝ cake tin (see p. xi). Preheat the oven to 150°C/300°F for 10 minutes. Sift the flour with the baking powder, baking soda and salt 3 times into a bowl. Cream the butter in another bowl, till soft. Add the sugar and cream well for 4–5 minutes, till light and fluffy. Add the eggs, a little at a time, beating well after each addition for 4– 5 minutes, till completely amalgamated.

Mix in the vanilla essence and vinegar. Dissolve the coffee in the hot water and mix in the cocoa. Fold in the flour and cocoa mixture alternately, as lightly as possible, using a metal spoon, till well blended. Spoon the batter into the prepared cake tin and level the top. Bake in the centre of the preheated oven for 45 minutes, till a skewer inserted into the centre of the cake comes out clean. Switch off the oven, open the door and leave the cake inside for 5 minutes. Remove the cake from the oven, set aside for 5 minutes and then turn out onto a wire rack to cool.

choco orange cake INGREDIENTS for 10–12 servings Refined flour 2 cups Baking powder 1 tsp Baking soda ½ tsp Butter ¾ cup Powdered sugar 1¼ cups Eggs 3 Vanilla essence 1 tsp Cocoa powder ½ cup Hot milk ½ cup Orange juice 1 cup To decorate Orange butter icing (see p. 4) METHOD Prepare a 9˝ cake tin (see p. xi). Preheat the oven to 150°C/300°F for 10 minutes. Sift the flour with the baking powder and baking soda 3 times into a bowl. Cream the butter in another bowl, till soft. Add the sugar and cream well for 4–5 minutes, till light and fluffy. Add the eggs, one at a time, beating well after each addition for 4–5 minutes, till completely amalgamated.

Mix in the vanilla essence. Dissolve the cocoa in the hot milk and blend it into the batter. Fold in the flour and orange juice alternately, as lightly as possible, using a metal spoon, till well blended. The batter will be light and fluffy. Spoon the batter into the prepared cake tin and level the top. Bake in the centre of the preheated oven for 30 minutes, till a skewer inserted into the centre of the cake comes out clean. Switch off the oven, open the door and leave the cake inside for 5 minutes. Remove the cake from the oven, set aside for 5 minutes and then turn out onto a wire rack to cool. Spread the icing over the top and sides of the cake and serve.

choco coffee fudge cake INGREDIENTS for 8–10 servings Refined flour ¾ cup Baking powder ¾ tsp Butter ¾ cup Caster sugar ¾ cup Small eggs, separated 4 Chocolate, melted ¾ cup (see p. xvii) Vanilla essence 1 tsp Coarsely ground almonds ¼ cup To decorate Coffee fudge icing (see p. 6) Walnuts cut into 4 pieces ¼ cup (optional) METHOD Prepare an 8˝ cake tin (see p. xi). Preheat the oven to 150°C/300°F for 10 minutes. Sift the flour with the baking powder 3 times into a bowl. Cream the butter in another bowl, till soft. Add the sugar and cream well for 4–5 minutes, till light and fluffy. Add the egg yolks, one at a time, beating well after each addition for 4–5 minutes, till completely amalgamated. Mix in the melted chocolate and vanilla essence.

Fold in the flour and almonds, as lightly as possible, using a metal spoon, till well blended. Whisk the egg whites in a clean, dry bowl, till stiff peaks form (see p. xiv). Fold the egg whites into the batter with a metal spoon, till evenly blended. Spoon the batter into the prepared cake tin and level the top. Bake in the centre of the preheated oven for 45 minutes, till a skewer inserted into the centre of the cake comes out clean. Switch off the oven, open the door and leave the cake inside for 5 minutes. Remove the cake from the oven, set aside for 5 minutes and then turn out onto a wire rack to cool. Spread the icing over the top and sides of the cake, decorate with the walnuts (optional) and serve.

the nutty banana cake INGREDIENTS for 10–12 servings Lime juice 1 tbsp Mashed bananas ¾ cup Walnuts ½ cup Refined flour 2 tbsp + 2½ cups Baking powder ¼ tsp Baking soda 1 tsp Salt a pinch Butter ½ cup Powdered sugar 1 cup Eggs, lightly beaten 2 White vinegar 1 tsp Milk ¾ cup Vanilla essence 1 tsp To decorate Whipped cream 1 cup Banana 1 Lemon juice 1 tsp METHOD Prepare a 9˝ cake tin (see p. xi). Preheat the oven to 150°C/300°F for 10 minutes.

Mix the lime juice into the mashed bananas. Chop the walnuts into ½˝ pieces and sprinkle with 2 tbsp of flour. Set aside. Sift the remaining flour with the baking powder, baking soda and salt 3 times into a bowl. Cream the butter in another bowl, till soft. Add the sugar and cream well for 4–5 minutes, till light and fluffy. Add the eggs, a little at a time, beating well after each addition for 4– 5 minutes, till completely amalgamated. Gradually blend in the mashed bananas. Add the vinegar to the milk in a small bowl and set aside for 5 minutes. Fold in the flour and milk alternately, as lightly as possible, using a metal spoon, till well blended. Fold in the walnuts. Mix in the vanilla essence. Spoon the batter into the prepared cake tin and level the top. Bake in the centre of the preheated oven for 35 minutes, till a skewer inserted into the centre of the cake comes out clean. Switch off the oven, open the door and leave the cake inside for 5 minutes. Remove the cake from the oven, set aside for 5 minutes and then turn out onto a wire rack to cool. Just before serving, cover the cake with whipped cream. Peel the banana and slice it. Toss the banana slices in the lemon juice and decorate the top of the cake with them.

apple cake INGREDIENTS for 8–10 servings Walnuts ¼ cup Seedless raisins ¼ cup Cooking apples 2 (see note below) Refined flour 2 tbsp + 1 cup Baking powder ½ tsp Salt ½ tsp Powdered sugar 1 cup Butter ½ cup Eggs, lightly beaten 2 Vanilla essence 1 tsp To serve Fresh cream, lightly whipped 1 cup METHOD Prepare a 7˝ cake tin (see p. xi). Preheat the oven to 150°C/300°F for 10 minutes. Chop the walnuts into ½˝ pieces and cut the raisins in half. Transfer to a small bowl. Peel the apples, core and dice them. Add to the bowl containing the walnuts and raisins. Sprinkle 2 tbsp of flour over the apple mix and toss to coat well.

Sift the remaining flour with the baking powder and salt 3 times into a bowl. Add the sugar and mix well. Cut the butter into small cubes and add it to the flour mix. Rub the butter into the flour with your fingertips, till the mixture resembles breadcrumbs. Add the eggs and vanilla essence and beat for 2 minutes. Stir in the apple mix. Spoon the batter into the prepared cake tin and level the top. Bake in the centre of the preheated oven for 45 minutes, till a skewer inserted into the centre of the cake comes out clean. Switch off the oven, open the door and leave the cake inside for 5 minutes. Remove the cake from the oven, set aside for 5 minutes and then turn out onto a wire rack to cool. NOTE Cooking apples are tart. If they are not available, use Granny Smith apples, Fuji apples or any other tart apples.

carrot delight INGREDIENTS for 8–10 servings Refined flour 1½ cups Baking powder 2 tsp Butter ⅓ cup Powdered sugar 1 cup Eggs, separated 2 Lime juice 1 tsp Vanilla essence 1 tsp Milk ¾ cup Grated carrots ¾ cup Salt ½ tsp To decorate Cream cheese icing to ice an 8˝ cake (see p. 4) METHOD Prepare an 8˝ cake tin (see p. xi). Preheat the oven to 150°C/300°F for 10 minutes. Sift the flour with the baking powder 3 times into a bowl. Cream the butter in another bowl, till soft. Add the sugar and cream well for 4–5 minutes, till light and fluffy. Add the egg yolks, one at a time, beating well after each addition for 4–5 minutes, till completely amalgamated.

Mix in the lime juice and vanilla essence. Fold in the flour and milk alternately, as lightly as possible, using a metal spoon, till well blended. Stir in the grated carrots. Whisk the egg whites with the salt in a clean, dry bowl, till stiff peaks form (see p. xiv). Fold the egg whites into the batter with a metal spoon, till evenly blended. Spoon the batter into the prepared cake tin and level the top. Bake in the centre of the preheated oven for 30–35 minutes, till a skewer inserted into the centre of the cake comes out clean. Switch off the oven, open the door and leave the cake inside for 5 minutes. Remove the cake from the oven, set aside for 5 minutes and then turn out onto a wire rack to cool. Spread the icing over the top and sides of the cake and serve.

fruit ring cake INGREDIENTS for 10–12 servings Seedless raisins ½ cup Dried, seedless dates ½ cup Glacé cherries ¼ cup Walnuts ½ cup Refined flour 2 tbsp + 1¼ cups Baking powder 1 tsp Butter 1 cup Caster sugar 1 cup Eggs 3 Vanilla essence 1 tsp Milk 4 tbsp To decorate Glacé icing to ice an 8˝ cake (see p. 2) Walnuts, quartered 10–12 Glacé cherries, sliced 4 METHOD Prepare an 8˝ cake tin (see p. xi). Preheat the oven to 150°C/300°F for 10 minutes. Chop the raisins, dates, cherries and walnuts into 1˝ pieces and transfer to a small bowl.

Sprinkle 2 tbsp flour on them and toss to coat well. Sift the remaining flour with the baking powder 3 times into another bowl. Cream the butter in yet another bowl, till soft. Add the sugar and cream well for 4–5 minutes, till light and fluffy. Add the eggs, one at a time, beating well after each addition for 4–5 minutes, till completely amalgamated. Mix in the vanilla essence. Fold in the flour and milk alternately, as lightly as possible, using a metal spoon, till well blended. Fold in the dried fruits. Spoon the batter into the prepared cake tin and level the top. Bake in the centre of the preheated oven for 30 minutes, till a skewer inserted into the centre of the cake comes out clean. Switch off the oven, open the door and leave the cake inside for 5 minutes. Remove the cake from the oven, set aside for 5 minutes and then turn out onto a wire rack to cool. Spread the icing over the top and sides of the cake, decorate with the walnuts and glacé cherries and serve.

black forest cake INGREDIENTS for 8–10 servings The dry ingredients Refined flour 1 cup Powdered sugar 1 cup Cocoa powder ¼ cup Salt ½ tsp Baking powder 2 tsp Cream of tartar ⅔ tsp The wet ingredients Water ½ cup Any bland oil ½ cup Vanilla essence 2 tsp Eggs, separated 3 The filling Cream 1¼ cups Sifted icing sugar ½ cup Cherries, seeded and halved 1 can (450 gms) Syrup from the cherry can 1 cup Chocolate, grated 2 cups METHOD Prepare an 8˝ square cake tin (see p. xi).

Preheat the oven to 150°C/300°F for 10 minutes. Sift all the dry ingredients, except the cream of tartar, 3 times into a bowl. Make a well in the centre and add all the wet ingredients, except the egg whites. Stir lightly, till combined. Whisk the egg whites in a clean, dry bowl, till stiff peaks form (see p. xiv). Add the cream of tartar half way through. Fold the egg whites into the batter with a metal spoon, till evenly blended. Spoon the batter into the prepared cake tin and level the top. Bake in the centre of the preheated oven for 20 minutes, till a skewer inserted into the centre of the cake comes out clean and the top springs back when lightly touched. Switch off the oven, open the door and leave the cake inside for 5 minutes. Remove the cake from the oven, set aside for 5 minutes and then turn out onto a wire rack to cool for 1 hour. Whip the cream lightly. Add the sugar and whip, till stiff. Divide the cream, cherries, cherry syrup and chocolate into 2 equal portions. Slice the cake in half horizontally, using a long serrated knife. Put the lower layer of the cake on a flat plate and soak it with ½ cup of cherry syrup. Spread half the cream over the cake and arrange half the cherries over it. Sprinkle with half the chocolate. Cover with the upper part of the cake. Soak with the remaining cherry syrup. Cover with the remaining cream, cherries and chocolate. Refrigerate till ready to serve.

coffee soufflé INGREDIENTS for 8–10 servings Eggs, separated 2 Condensed milk 1 can (400 gms) Gelatine 10 gms/1½ tbsp Hot water ¼ cup + 1½ cups Coffee powder 2 tbsp Milk ½ cup Vanilla essence 1 tsp Cream ½ cup You will need an 8˝ square glass serving bowl for this dish. METHOD Beat the egg yolks in a heavy-based pan. Gradually add the condensed milk beating well between each addition, till well blended. Dissolve the gelatine in ¼ cup of hot water (see p. xix). Dissolve the coffee powder in the milk and pour it into the condensed milk mix. Blend well. Mix in the dissolved gelatine and 1½ cups of hot water. Mix well. Put the pan over moderate heat and cook for 5–6 minutes, stirring continuously till it thickens and coats the back of the spoon. Remove from heat and set aside to cool. Stir in the vanilla essence.

Whisk the egg whites in a clean, dry bowl, till stiff peaks form (see p. xiv). Fold the egg whites and cream into the coffee mix with a metal spoon, till evenly blended. Pour into the glass dish and place in a bowl filled with ice. Stir, till semi-set. Place in the refrigerator for 3–4 hours, till chilled and set.

yoghurt cream pudding INGREDIENTS for 10–12 servings Butter to grease a 9˝ square glass dish The base Digestive biscuits, coarsely crushed ¾ cup Butter, melted 4 tbsp Powdered sugar 2 tbsp The filling Gelatine 1½ tbsp Hot water ¼ cup Hung curd 1 cup (see note below) Powdered sugar ½ cup + ⅛ cup Cream 1 cup Lime juice 1 tbsp (optional) The topping Cherries, seeded 1 can (450 gms) Syrup from the cherry can ¼ cup + ¼ cup Sugar 3 tbsp Cornflour 1½ tbsp METHOD Lightly grease a 9˝ square glass dish with butter. Set aside.

The base Combine all the ingredients for the base in a bowl and mix well. Press the mix into the base of the glass dish. Chill for 10 minutes The filling Dissolve the gelatine in ¼ cup of hot water (see p. xix) in a bowl. Whisk the hung curd in another bowl. Gradually add the sugar, whisking between each addition, till well blended. Whip the cream lightly and fold it into the curd. Add the gelatine and lime juice (optional) and mix well. Put the bowl in another bowl filled with ice and stir, till semi-set. Pour the filling over the prepared base and chill in the freezer for 30 minutes. The topping Purée a few cherries and mix it into ¼ cup of cherry syrup. Add the sugar. Mix the cornflour with ¼ cup of cherry syrup. Combine both mixtures in a small pan and place it over low heat. Cook, stirring all the while, till it thickens and coats the back of the spoon. Arrange the cherries over the filling and pour the sauce over it. Keep refrigerated, till ready to serve. NOTE To make hung curd, put a large strainer over a bowl and line it with muslin cloth. Pour 2 cups of fresh curd into it. Leave it for 15–20 minutes for most of the liquid to drain out. Then hang the curd in the muslin cloth for 4 hours over a bowl. (This can be done in the

refrigerator in hot weather.) Press the bundle gently and the curd is ready, Measure and use.

chocolate biscuit delight INGREDIENTS for 8–10 servings Butter for greasing an 8˝ round glass dish Powdered sugar 1½ cups Cocoa powder 4 tbsp Unsalted butter ½ cup Egg, lightly beaten 1 Vanilla essence 1 tsp Digestive biscuits 200 gms Milk ⅓ cup METHOD Lightly grease an 8˝ round glass dish with butter. Set aside. Sift the sugar and cocoa into a pan. Melt the butter in a heavy-based pan over low heat and pour it into the sugar and cocoa mix. Add the egg and mix well. Cook over gentle heat for 1 minute, stirring all the while. Remove from heat and stir in the vanilla essence. Spread about 2 tbsp of the chocolate sauce over the base of the prepared glass dish. Divide the biscuits and sauce into four portions each. Dip the biscuits in milk and arrange them in the bowl. Fill the spaces between the biscuits with broken biscuits.

Pour one portion of the chocolate sauce over the biscuits. Continue layering, ending with the chocolate sauce. Chill in the freezer for 3–4 hours. Remove from the freezer and refrigerate, till ready to serve.

lemon meringue pie INGREDIENTS for 10–12 servings Butter to grease a 9˝ glass flan dish The shortcrust pastry Refined flour 1¾ cups Powdered sugar 2 tbsp Butter ½ cup Cold water 2 tbsp The filling Powdered sugar 1 cup Refined flour ¼ cup + ⅛ cup Cornflour 1½ tbsp Boiling water 1¼ cups Egg yolks 3 Butter 1½ tbsp Grated lime rind 1 lime Lime juice 2 limes The meringue Egg whites 3 Caster sugar ½ cup METHOD Lightly grease a 9˝ glass flan dish with butter. Set aside.

The shortcrust pastry Preheat the oven to 150°C/300°F for 10 minutes. Sift the flour 3 times into a bowl. Mix in the sugar. Cut the butter into small cubes and add it to the flour. Rub the butter into the flour with your fingertips, till the mixture resembles breadcrumbs. Add the water and stir with a knife. Collect the dough and knead it lightly to get a smooth dough. Wrap the dough in greaseproof paper and chill for 15 minutes. Roll out the dough and spread it in the prepared glass dish to cover the base and sides. To bake blind: Line the pastry with greaseproof paper. Fill with any uncooked dried beans (to prevent the pastry from rising while baking.) Bake for 10 minutes, remove the paper and beans and bake for another 5 minutes. Remove and cool. The filling Mix the sugar, flour and cornflour in a large pan. Pour in the hot water and mix well. Place the pan over moderate heat and stir, till the mixture thickens and coats the back of the spoon. Remove from heat. Beat the egg yolks in a small bowl. Stir in 1–2 tbsp of the hot flour and sugar mix and blend well. Slowly pour the egg mix into the hot mixture, stirring all the while. Place the pan over gentle heat in the top of a double boiler.

Cook for 5 minutes, stirring all the while. Remove from heat and mix in the butter, lime rind and lime juice. Set aside to cool. Pour the filling into the baked pie shell. The meringue Preheat the oven to 150°C/300°F for 10 minutes. Whisk the egg whites in a clean, dry bowl, till stiff peaks form (see p. xiv). Beat in 2 tbsp of sugar. Whisk again and add the remaining sugar in 2–3 batches, whisking all the while. Spread the meringue over the filling and bake in the centre of the preheated oven for 10 minutes till lightly golden. Serve warm.

coffee cream drip INGREDIENTS for 8–10 servings The base Refined flour 1½ cups Baking powder 3 tsp Butter 1 cup Powdered sugar 1 cup Eggs 3 Vanilla essence 1 tsp Milk ¾ cup The coffee cream Egg yolks 3 Powdered sugar 1 cup Butter ¾ cup Strong, black coffee 1 cup To soak the cake Milk ½ cup Sugar ¼ cup METHOD Prepare an 8˝ cake tin (see p. xi). Preheat the oven to 150°C/300°F for 10 minutes. The base

Sift the flour with the baking powder 3 times into a bowl. Cream the butter in another bowl, till soft. Add the sugar and cream well for 4–5 minutes, till light and fluffy. Add the eggs, one at a time, beating well after each addition for 4–5 minutes, till completely amalgamated. Mix in the vanilla essence. Fold in the flour and milk alternately, as lightly as possible, using a metal spoon, till well blended. The batter will be light and fluffy. Spoon the batter into the prepared cake tin and level the top. Bake in the centre of the preheated oven for 35 minutes, till a skewer inserted into the centre of the cake comes out clean. Switch off the oven, open the door and leave the cake inside for 5 minutes. Remove the cake from the oven, set aside for 5 minutes and then turn out onto a wire rack to cool. The coffee cream Blend the egg yolks and sugar in a bowl and beat well till the sugar dissolves. Add the butter and beat, till it attains a creamy consistency. Gradually pour in the coffee, stirring all the while. To assemble the cake Slice the cake into 3 layers horizontally, using a long serrated knife. Put the milk and sugar for soaking in a bowl and stir, till the sugar dissolves. Divide the soaking liquid into 3 portions. Sprinkle the soaking liquid over the 3 layers of cake.

Once the liquid has been soaked, transfer the lowest layer of the cake onto a serving plate. Cover with some coffee cream. Place the central layer of cake on top and cover with more coffee cream. Put the upper layer of cake on top. Spread the remaining coffee cream over the top and sides of the cake and serve.

choco meringue INGREDIENTS for 10–12 servings The meringues (24) Oil for greasing a large baking tray Greaseproof paper for lining Large egg whites 4 Powdered sugar 1½ cups Cornflour 1 tsp The chocolate sauce Sugar ⅓ cup Cocoa powder 3 tbsp Water ⅓ cup + ⅓ cup Cornflour 1½ tsp Vanilla essence 1 tsp To assemble the dish Butter for greasing an 8˝ square glass dish To serve Chocolate ice cream 1 brick/1 kg pack METHOD Preheat the oven to 110°C/225°F for 10 minutes. Brush a large baking tray with oil and line it with greaseproof paper. Do not oil the paper.

The meringues Whisk the egg whites in a large, clean, dry bowl, till soft peaks form (see p. xiv). Gradually beat in half the sugar, a little at a time, and continue to whisk, till stiff peaks form. Divide the remaining sugar into 2 portions. Add 1 portion to the cornflour. Gently whisk in this sugar a little at a time. Finally, fold in the remaining sugar. Drop spoonfuls of the meringue mix on the baking tray to make 24 meringues. Bake for about 1½ hours in the centre of the preheated oven. They should have turned pale cream. Turn off the oven and leave the meringues in the oven for 1 hour to cool. Transfer to a wire rack. The chocolate sauce Mix the sugar and cocoa with ⅓ cup of water in a pan. Place the pan over moderate heat and cook, stirring continuously, till it comes to a boil. Mix the cornflour with ⅓ cup of water. Pour this into the pan and cook, till the sauce has a thick pouring consistency. Add the vanilla essence and set aside, till cool. To assemble the dish Lightly grease an 8˝ square glass dish with butter. Set aside. Divide the meringues into 3 portions. Each portion will have 8 meringues.

Divide the chocolate ice cream and chocolate sauce into 2 portions each. Crumble one portion of the meringues and spread it in the prepared glass dish. Layer with half the ice cream. Pour half the chocolate sauce over the ice cream. Repeat the layering, ending with a layer of crumbled meringues. Cover and freeze for 1 hour before serving. Serve cold.

apple crumble INGREDIENTS for 6–8 servings Butter for greasing a 9˝ round ovenproof glass dish The apples Cooking apples 4 (see note below) Sugar ½ cup Powdered cinnamon 1 tsp Lemon juice ¼ cup The crumble Refined flour 1½ cups Brown sugar ½ cup Butter ½ cup To serve Fresh cream 1 cup METHOD Lightly grease a 9˝ round ovenproof glass dish with butter. Set aside. Preheat the oven to 150°C/300°F for 10 minutes. The apples Peel the apples and core them. Slice each apple in half and each half into 4 slices. Put the apples in a pan with the sugar, cinnamon, lemon juice and a little water. Cook over low heat, stirring occasionally, till the apples are soft.

The crumble Sift the flour 3 times into a bowl. Mix in the sugar. Cream the butter in another bowl to soften it and add the flour mixture. Blend, till it resembles breadcrumbs. To assemble and bake the dish Spoon the apples into the prepared ovenproof dish. Sprinkle the crumble on top. Bake in the centre of the preheated oven for 20–25 minutes, till the top is golden brown. Serve warm with fresh cream. NOTE Cooking apples are tart. If they are not available, use Granny Smith apples, Fuji apples or any other tart apples.

banana flambé INGREDIENTS for 6–8 servings Butter to grease an 8˝ square glass dish Brown sugar ¾ cup Orange juice ½ cup Grated orange rind 4 tbsp Butter ¾ cup Powdered cinnamon ½ tsp Bananas 6 Honey 4 tbsp To serve Cream ½ cup Powdered sugar 3 tbsp To flambé Brandy 3 tbsp METHOD Lightly grease an 8˝ square glass dish with butter. Set aside. Put the sugar, orange juice, orange rind, butter and cinnamon in a heavy-based, wide pan over low heat. Cook for 4–5 minutes. Peel the bananas and cut them into half lengthwise. Add the bananas to the pan and cook, turning frequently for 2–3 minutes.

Remove from heat and stir in the honey. Arrange the bananas in the prepared dish and pour the sauce over them. To serve Chill the cream in a bowl in the refrigerator for 1 hour. Put the bowl in another bowl filled with ice cubes and beat the cream, till it becomes thick. Add the sugar and beat some more. Pour the brandy into a large ladle or small pan with a long handle. Hold the ladle over a moderate gas flame, till the brandy ignites. Pour the ignited brandy over the bananas and bring it to the table immediately. Serve the flambéed bananas with the sweetened cream.

baked cheesecake INGREDIENTS for 10–12 servings Butter to grease an 8˝ round ovenproof glass dish The base Butter, melted ¼ cup Digestive biscuits, crushed ½ cup Powdered sugar ¼ cup The filling Cream cheese, grated 2 cups Caster sugar ½ cup Lemon juice ¼ cup Grated lemon rind 1 tbsp Vanilla essence 1 tsp Eggs 2 To decorate Strawberry slices 2½ cups METHOD Preheat the oven to 180°C/350°F for 10 minutes. Lightly grease an 8˝ round ovenproof glass dish with butter. Set aside. The base Combine all the ingredients for the base in a bowl and mix well.

Press the mix into the base of the prepared glass dish. Bake in the centre of the preheated oven for 10 minutes. Set aside to cool. The filling Preheat the oven to 150°C/300°F for 10 minutes. Beat the cream cheese in a bowl for about 2 minutes, till smooth. Add the sugar and beat, till blended. Stir in the lemon juice and rind and vanilla essence. Blend well. Add the eggs, a little at a time, beating well after each addition for 4– 5 minutes, till completely amalgamated. To assemble the dish Take a pan large enough to hold the baking dish. Add 1˝ of water and put it in the oven. Once the water is hot, pour the filling over the baked crust in the ovenproof dish. Put the dish in the pan of hot water in the oven. The water should come 1¼˝ up the sides of the dish. Bake for 40–45 minutes, till golden brown on top. Remove from the oven. Keep aside to cool. To serve Decorate with the strawberry slices and serve at room temperature or chilled.

baked fruit alaska INGREDIENTS for 10–12 servings Butter to grease an 8˝ deep, ovenproof glass dish Sponge cake 20 slices, ½˝ thick (see notes below) Fruit juice 3–4 tbsp Mixed fruit 1 cup (see notes below) Ice cream 1 brick/1 kg (see notes below) The meringue Egg whites 4 Cream of tartar a pinch Caster sugar ⅔ cup METHOD Lightly grease an 8˝ deep, ovenproof glass dish with butter. Set aside. Arrange the sliced sponge over the base to cover it completely. Sprinkle with the fruit juice. Slice the strawberries and grapes in half and the apples and bananas into 1˝ cubes. Arrange the fruit on top of the cake. Spread the ice cream evenly over the fruit. Cover the dish with cling film and freeze. About 15 minutes before serving, preheat the oven to180°C/350°F for 10 minutes.

Whisk the egg whites stiff with the cream of tartar in a clean, dry bowl, till stiff peaks form (see p. xiv). Gradually beat in the caster sugar, 2–3 tsp at a time till stiff peaks form again. Remove the dish from the freezer and take off the cling film. Quickly spread the meringue over the ice cream, sealing the ice cream in carefully right down to the sides of the cake. Swirl it into peaks. Bake in the hot oven for about 3 minutes or till light golden brown. Serve immediately. NOTES To use a home-made sponge cake, follow the recipe on p. 20, using half the quantities given. Or, you can buy a 250-gm cake. Use strawberries, grapes, apples, bananas. Use a mix of vanilla and strawberry ice creams.

nougat soufflé INGREDIENTS for 6–8 servings The nougat Cashew nuts ¼ cup Sugar ½ cup The soufflé Gelatine 1½ tbsp Water ¼ cup Eggs, separated 2 Sugar 6 tbsp Milk 1 cup Vanilla essence 1 tsp Cream ½ cup METHOD The nougat Chop the cashew nuts into ½˝ pieces. Put the sugar in a medium-sized pan and put it over moderate heat. Keep stirring, till the sugar melts and it turns golden brown. Remove from heat and add the nuts. Mix well. Spread the mix on a flat buttered tray. When it is cool and set, crush it coarsely with a rolling pin. Set aside. The soufflé

Keep aside a soufflé dish. Dissolve the gelatine in the water. Put the egg yolks in a stainless steel pan and beat, till smooth. Add the sugar and beat, till light and creamy. Blend in the milk. Cook over moderate heat, stirring continuously, till it thickens and coats the back of the spoon. Add the dissolved gelatine, and cook for 1–2 minutes, stirring all the while. Remove from heat and mix in the vanilla essence. Set aside to cool. Keep stirring periodically to prevent a skin from forming on the surface of the custard. When cool, put the pan in a bowl filled with ice. Stir, till semi-set. Chill the custard in the refrigerator for 30 minutes. Whisk the egg whites in a clean, dry bowl, till stiff peaks form (see p. xiv). Whip the cream in another bowl, till stiff peaks form. Keep aside 3 tbsp in an icing gun to decorate. Gradually fold the egg whites into the custard, using a wire whisk or metal spoon, till well blended. Fold in the cream. Sprinkle half the nougat in the soufflé dish. Pour in the prepared soufflé mix. Sprinkle the remaining nougat on top. Decorate with the reserved cream. Place the dish in the refrigerator for about 4 hours, till set.

chocolate rolls INGREDIENTS for 10–12 servings Digestive biscuits, coarsely crushed 2½ cups Walnuts or cashew nuts, chopped 1 cup Drinking chocolate powder 6 tbsp Fresh coconut, grated ¾ cup + ¼ cup Condensed milk 1 can (400 gms) To serve Fresh cream, whipped 1 cup METHOD Mix the biscuits, nuts, drinking chocolate powder and ¾ cup of coconut in a bowl. Gradually pour in the condensed milk, mixing all the while. Knead it into a dough. Spread ¼ cup of coconut on a board. Roll the dough into an oblong shape over the coconut. Wrap in a foil and put it in the freezer for 2 hours. Remove from the freezer and take off the foil. Slice and serve with whipped fresh cream.

apricot cheesecake INGREDIENTS for 10–12 servings Butter to grease an 8˝ rectangular glass dish The base Digestive biscuits, coarsely crushed 1½ cups Powdered sugar ¼ cup Butter, melted ½ cup The filling Condensed milk 1 can (400 gms) Cream 1 cup Lime juice ⅓ cup The topping Dried apricots with seed 1 cup (see note below) Water ½ cup + 2 tbsp Sugar ⅓ cup Cornflour 1 tbsp METHOD Lightly grease an 8˝ rectangular glass dish with butter. Set aside. The base Combine all the ingredients for the base in a bowl and mix well. Press the mix into the base of the glass dish. Chill in the refrigerator for 10 minutes.

The filling Combine the condensed milk and cream in a bowl. Mix well. Chill for 30 minutes in the freezer. Remove the bowl from the freezer and place it over a larger bowl filled with ice cubes. Using an electric beater, beat the filling, gradually adding the lime juice, till it is thick. (If it is beaten at room temperature, it will not thicken.) Pour the filling over the prepared biscuit base. Chill for 10 minutes in the refrigerator, till set. The topping Soak the apricots in ½ cup of hot water for 6 hours or overnight. Strain the apricots and reserve the soaking liquid. Remove and discard the seeds from the apricots. Purée 5 apricots in a mixie. Chop the remaining apricots. Put the sugar, reserved soaking liquid, apricot purée and chopped apricots in a pan over moderate heat. Dissolve the cornflour in 2 tbsp of water and add it to the pan. Cook stirring continuously, till it thickens. Remove from heat and set aside till cool. Pour the sauce over the cheesecake and serve. NOTE Use dried, round apricots with seeds.

very berry choco cups INGREDIENTS for 20 choco cups The strawberry cream Cornflour 1 tbsp Water ½ cup Strawberries, puréed 1 cup Sugar 2 tbsp The filling Cream 1 cup Sifted icing sugar ¼ cup The chocolate cups Dark chocolate, grated 2½ cups Paper cup cases, medium-sized 20 To decorate Strawberries, sliced 2 cups METHOD The strawberry cream Mix the cornflour in 2 tbsp of water and set aside. Put the remaining water along with the strawberry purée and sugar in a pan over moderate heat. Stir, till the sugar dissolves and the mixture comes to a boil. Add the dissolved cornflour and continue to stir, till it thickens.

Remove from heat and set aside to cool. The filling Chill the cream in a bowl for 10 minutes. Whip the chilled cream. Add the sugar and whip till stiff peaks form. Set aside in the refrigerator. The chocolate cups Melt the grated chocolate in a pan over another pan of hot water in two batches (see p. xvii). Pour 1 tsp of the melted chocolate into a paper cup case. Tilt and turn the cup, till the entire cup is well coated. Repeat with the remaining cups. Chill in the refrigerator for 20 minutes or till set. When set, gently peel off the paper, leaving a chocolate cup. Return to the refrigerator. To serve When ready to serve, add 1 tbsp of whipped cream, top with 1 tsp of strawberry cream and decorate with strawberry slices.

bread pudding INGREDIENTS for 6–8 servings Butter to grease a 7˝ square, ovenproof glass dish Bread slices 8 Butter ½ cup Seedless raisins ½ – ¾ cup Eggs 2 Sugar 5 tbsp Hot milk 2 cups Vanilla essence ½ tsp Grated nutmeg ¼ tsp Powdered cinnamon ¼ tsp METHOD Lightly grease a 7˝ square, ovenproof glass dish with butter. Set aside. Spread butter on the bread slices. Cut them into wide fingers and lay them, buttered side up, and overlapping each other in the dish. Sprinkle the raisins on top. Using an electric mixer on high speed, beat the eggs in a bowl. Add the sugar and beat for 2–3 minutes, till thick. Gradually add the hot milk and vanilla essence, beating all the while.

Pour the custard over the bread and set aside to soak for about 1 hour. Preheat the oven to 150°C/300°F for 10 minutes. Sprinkle the pudding with nutmeg and cinnamon and bake in the centre of the preheated oven for 30–45 minutes, till golden and risen like a soufflé. Serve warm with custard.

chocolate fudge pudding INGREDIENTS for 8–10 servings Butter to grease an 8˝ square ovenproof glass dish Pudding Refined flour 1 cup Baking powder 2 tsp Cocoa powder 1½ tbsp Salt a pinch Powdered sugar ½ cup Butter, melted 2 tbsp Milk ½ cup Vanilla essence 1 tsp Sauce Brown sugar or Demerara sugar 1 cup (see p. xiii) Cocoa powder ¼ cup Boiling water 1½ cups METHOD Lightly grease an 8˝ square ovenproof glass dish with butter. Set aside. Preheat the oven to 150°C/300°F for 10 minutes. Sift the flour with the baking powder, cocoa and salt 3 times into a bowl.

Add the sugar, melted butter, milk and vanilla essence. Beat for 2–3 minutes, till smooth. Spoon the batter into the prepared glass dish. Combine all the sauce ingredients in another bowl. Blend well. Pour the sauce evenly over the batter. Bake in the centre of the preheated oven for 40 minutes. The sauce seeps through the batter and forms a rich chocolate sauce topped by a light spongy cake. Serve at room temperature with vanilla ice cream or custard (see p. xviii).

banoffie pie INGREDIENTS for 8–10 servings Butter to grease an 8˝ round glass dish The base Digestive biscuits, coarsely crushed ¾ cup Butter, melted 4 tbsp The caramel filling Butter ¼ cup Brown sugar ½ cup Condensed milk ½ cup Golden syrup 2 tbsp The custard Cornflour 2 tbsp Milk 1¼ cups Powdered sugar 5 tbsp Vanilla essence 1½ tsp To assemble the dish Bananas, small 2 Lime juice 2 tsp METHOD Lightly grease an 8˝ round glass dish with butter. Set aside. The base

Combine the ingredients for the base in a bowl and mix well. Press into the base of the glass dish and chill in the refrigerator for 5 minutes. The caramel filling Put the butter, brown sugar, condensed milk and golden syrup in a heavy-based pan over low heat. Cook, stirring all the while, for 8–10 minutes, till the mixture thickens. Do not let it boil. Pour the hot mixture over the biscuit base and set aside till it cools. Cover with cling wrap and chill in the refrigerator for 30 minutes. The custard Mix the cornflour with ¼ cup of milk. Put the remaining milk in a heavy-based pan along with the sugar. Stir, till the sugar dissolves. Add the cornflour and milk mix and put the pan over moderate heat. Cook, stirring continuously, till the mixture thickens. Add the vanilla essence and remove from heat. Set aside till cool. To assemble the dish Peel the bananas and slice them into round pieces. Sprinkle with lime juice. Arrange the banana slices over the caramel filling. Pour the cooled custard over the bananas. Chill in the refrigerator, till ready to serve.

strawberry dream INGREDIENTS for 8–10 servings Butter to grease an 8˝ round glass dish The base Digestive biscuits, coarsely crushed 1½ cups Sifted icing sugar ¼ cup Butter, melted ½ cup The filling Cream cheese, grated 1½ cups Sour cream 1½ cups (see p. xvii) Powdered sugar ¼ cup Gelatine 1½ tbsp Water ¼ cup Strawberries 4 cups METHOD Lightly grease an 8˝ round glass dish with butter. Set aside. The base Combine all the ingredients for the base in a bowl and mix well. Press the mix into the base of the glass dish. Chill in the refrigerator for 10 minutes. The filling Whisk the cream cheese lightly in a bowl.

Add the sour cream and beat till smooth. Add the powdered sugar and beat lightly till well blended. Dissolve the gelatine in ¼ cup water (see p. xix). When cool, add the gelatine to the creamed mixture. Blend well. Coarsely purée 1 cup of strawberry in a mixie. Slice the remaining strawberries. Add the purée and the sliced strawberry to the creamed mixture reserving a few slices for decoration. To assemble the dish Pour the strawberry mixture over the biscuit base. Chill in the freezer for 3 hours. Decorate with the reserved sliced strawberry and serve. NOTE Cream cheese is available in the market. Indian brands are also available.

butterscotch delight INGREDIENTS for 8–10 servings Butter to grease an 8˝ soufflé dish or a deep glass bowl The caramel Sugar 5 tbsp Butter 5 tbsp The soufflé Eggs, separated 2 Powdered sugar ¼ cup Milk 1½ cups Gelatine 1½ tbsp Water ¼ cup Salt a pinch Vanilla essence ½ tsp METHOD Lightly grease an 8˝ soufflé dish or deep glass bowl with butter. Set aside. The caramel Put the sugar in a small pan over moderate heat. Stir till the sugar melts. Keep stirring for 2 minutes longer, till the sugar caramelizes and turns golden brown. Mix in the butter.

Remove from heat and set aside, till cool. The soufflé Cream the egg yolks with the sugar in a bowl, till frothy. Warm the milk and pour it over the creamed yolks. Put the caramel in a large heavy-based pan and pour in the milk mixture. Blend well Place the pan over moderate heat and cook for 5–7 minutes, stirring all the while, till it thickens to the consistency of a custard and coats the back of the spoon. Remove from heat. Dissolve the gelatine in ¼ cup water (see p. xix). Add the dissolved gelatine to the custard and mix well. Set aside to cool. Put the pan in a bowl filled with ice and stir, till semi-set. Whisk the egg whites in a clean, dry bowl, till stiff peaks form (see p. xiv). Fold the egg whites into the custard with a metal spoon, till evenly blended. Fold in the salt and vanilla essence. Spoon the soufflé into the prepared dish and chill in the refrigerator for 4 hours, or till set.

chocolate soufflé INGREDIENTS for 10–12 servings Butter to grease an 8˝ square glass dish Gelatine 1 tbsp Water 4 tbsp Milk 3 cups Cocoa powder 3 tbsp Eggs, separated 4 Caster sugar 6–8 heaped tbsp Vanilla essence 1 tsp To decorate Chocolate leaves 5–6 (see p. xvii) METHOD Lightly grease an 8˝ square glass dish with butter. Set aside. Soak the gelatine in the water for 5 minutes. Warm the milk lightly in another pan, add the cocoa and blend well. Whisk the egg yolks and sugar in a large pan for 2–3 minutes. Add the milk to the sugar and egg mix and blend well. Stir in the soaked gelatine. Transfer to the top of a double boiler and cook, stirring all the while, till thick. You can also place the pan over low heat and cook, stirring continuously for 5–7 minutes, till the gelatine dissolves and the

mixture thickens. Remove from heat and set aside to cool. Mix in the vanilla essence. Put the pan in a bowl filled with ice and stir, till semi-set. Whisk the egg whites in a clean, dry bowl, till stiff peaks form (see p. xiv). Fold the egg whites into the custard with a metal spoon, till evenly blended. Spoon the mixture into the prepared glass dish and chill in the refrigerator for 3–4 hours, till set. To serve Decorate with chocolate leaves and serve chilled.

apricot pudding INGREDIENTS for 10–12 servings The apricot sauce Dried apricots with seed 1¼ cups Hot water 1 cup Sugar ½ cup The custard Custard powder 5 tbsp Milk 3 cups Sugar 1 cup Vanilla essence 1 tsp To assemble the dessert Butter to grease an 8˝ square glass dish Sponge cake 20 slices, ½˝ thick (see note below) Cream 1¼ cups METHOD The apricot sauce Wash the apricots and soak them overnight in the hot water. Drain the liquid into a pan and set aside. Remove and discard the seeds of the apricots. Pulp a few apricots and chop the rest.

Put the apricots and sugar into the pan containing the reserved soaking liquid. Place the pan over moderate heat and boil, till thick. Remove from heat and set aside to cool. The custard Mix the custard powder, milk and sugar in a pan. Stir till the sugar dissolves. Put the pan over low heat and cook, stirring all the while, till it is thick and coats the back of the spoon. Remove from heat and mix in the vanilla essence. Set aside to cool. To assemble the dessert Lightly grease an 8˝ square glass dish with butter. Arrange half the cake slices in the dish. Pour the custard over the cake. Spoon the apricot sauce over the custard. Cover with the remaining cake slices. Whip the cream and spread it over the cake. NOTE To use a home-made sponge cake follow the recipe on p. 20, using half the quantities given, else you can buy a 250-gm cake.

chocoff delight INGREDIENTS for 8–10 servings Butter to grease an 8˝ rectangular ovenproof glass dish Digestive biscuits, crushed 1½ cups Butter, melted ½ cup Fresh coconut, grated 1 cup Drinking chocolate powder ¾ cup Condensed milk 1 can (400 gms) Cashew nuts or walnuts 1 cup METHOD Lightly grease an 8˝ rectangular ovenproof glass dish with butter. Set aside. Preheat the oven at 150°C/300° F for 10 minutes. Combine the biscuits and the melted butter in a bowl and mix well. Press the mix evenly and loosely into the base of the glass dish. Chill in the refrigerator for 10 minutes. Sprinkle the grated coconut over the biscuits. Sprinkle the drinking chocolate powder over the coconut Spoon the condensed milk on top. Cut the nuts into ½˝ pieces and sprinkle them over the condensed milk. Bake in the centre of the preheated oven for 10–12 minutes. Remove from the oven and set aside for 1 hour, till cool.

Transfer to the refrigerator for at least 1 hour before serving. Serve with plain fresh cream. NOTE Desiccated coconut can be used instead of fresh coconut.

fruit trifle INGREDIENTS for 10–12 servings Butter to grease a 9˝ square glass dish The custard (see note below) Custard powder 2 tbsp Milk 2 cup Sugar 3 tbsp Vanilla essence ½ tsp To soak the cake Milk ½ cup Sugar ¼ cup To assemble the dessert Sponge cake 20 slices, ½˝ thick (see note below) Strawberry preserve ½ cup Macaroons, crushed 6 (see notes below) Fresh fruit, cut into ½˝ cubes 2 cups (see notes below) Cream 1 cup Powdered sugar 2 tbsp METHOD Lightly grease a 9˝ square glass dish with butter. Set aside. Mix the custard powder with ½ cup of milk in a bowl. Pour the remaining milk into a pan and add the sugar.

Cook over moderate heat, stirring till the sugar dissolves. Raise the heat and stir, till it comes to a boil. Add the custard mixture and cook for about a minute, till it thickens and coats the back of the spoon. Remove from heat and set aside to cool. Stir occasionally, to prevent a skin from forming on the surface. Mix in the vanilla essence. Combine the milk and sugar for soaking in a bowl and stir till the sugar has dissolved. To assemble the dessert Cut the sponge slices horizontally in half. Spread half the cut slices with strawberry preserve. Cover with the remaining slices. Arrange the sponge slices in the prepared glass dish. Sprinkle the sweetened milk over the slices and set aside to soak for 30 minutes. Sprinkle the crushed macaroons on top. Arrange the fruit over the macaroons. Spoon the custard over the fruit and chill in the refrigerator for 1 hour. Whip the cream lightly with the sugar in a bowl. Pipe the whipped cream on top of the custard. Chill for 2–3 hours in the refrigerator before serving. NOTES To use home-made custard, see p. xviii for the recipe. Macaroons are available in department stores. To use a home-made sponge cake follow the recipe on p. 20, using half the quantities given, else you can buy a 250-gm cake.

Use apples, bananas and strawberries.

mango cream INGREDIENTS for 8–10 servings Butter to grease an 8˝ square ovenproof glass dish The cake Refined flour ¾ cup Baking powder ½ tsp Eggs, large 3 Caster sugar ½ cup Hot water 1 tbsp To soak the cake Milk ½ cup Sugar ¼ cup The topping Gelatine 1 tbsp Water ¼ cup Eggs, separated 2 Milk ½ cup Caster sugar ½ cup Cream ½ cup Mango pulp ½ cup Fresh table mangoes, cut into ½˝ cubes ½ cup METHOD

Lightly grease an 8˝ square ovenproof glass dish with butter. Set aside. Preheat the oven to 150°C/300°F for 10 minutes. The cake Sift the flour with the baking powder 3 times into a bowl. Put the eggs and sugar in another bowl and place it over a pan of steaming hot water. Whisk for about 5 minutes, till the mixture is pale yellow and thick. Remove from heat. Fold in the flour, as lightly as possible, using a metal spoon, till well blended. Mix in the hot water. Spoon the batter into the prepared glass dish. Bake in the centre of the preheated oven for 35 minutes, till a skewer inserted into the centre of the cake comes out clean and the top springs back when touched. Remove from the oven and set aside. Put the milk and sugar for soaking in a pan over low heat. Stir, till the sugar dissolves. Remove and pour the sweetened milk over the cake. The topping Dissolve the gelatine in the water and set aside to cool (see p. xix). Whisk the egg yolks in a bowl for 2–3 minutes, till pale yellow. Heat the milk in a pan till lukewarm. Remove the pan from the heat and add the whisked egg yolks and sugar and blend well. Put the pan over low heat and cook, stirring all the while, till the custard thickens and coats the back of the spoon.

Remove from heat and set aside to cool. Whisk the cream lightly in a bowl. Add the gelatine and cooled custard and mix well. Put the bowl in another bowl filled with ice and stir, till semi-set. Remove and stir in the mango pulp and half the mango cubes. Whisk the egg whites in a clean, dry bowl, till stiff peaks form (see p. xiv). Fold the egg whites into the custard with a metal spoon, till evenly blended. Spoon the custard over the cake base and return to the refrigerator to set for 3–4 hours. To serve Decorate with the remaining mango cubes and serve chilled.

vanilla nutty pie INGREDIENTS for 10–12 servings The praline Sugar 1½ cups Cashew nuts, broken 1 cup The chocolate sauce Cream 1¼ cups Chocolate, melted 4 cups Butter ¼ cup To assemble the dessert Butter to grease an 8˝ square glass dish Vanilla sponge cake 20 slices, ½˝ thick (see note below) Vanilla ice cream 1 brick/1 kg Chocolate sauce 3 cups Praline 3 cups Chocolate pieces ½ cup METHOD The praline Put the sugar in a pan over low heat and cook till it melts and turns golden brown. Add the chopped nuts and mix well. Remove from heat and spread it on a lightly buttered flat surface.

Cool and grind to make a coarse powder. The chocolate sauce Heat the cream in a pan over moderate heat. Add the melted chocolate and butter. Mix well till smooth. Set aside to cool. To assemble the dessert Lightly grease an 8˝ square glass dish with butter. Set aside. Place half the cake slices in the dish. Pour half the chocolate sauce over the cake. Transfer to the refrigerator to set for 15 minutes. Cover with half the vanilla ice cream. Transfer to the refrigerator to set for 30 minutes. Sprinkle half the praline on top and arrange the remaining cake slices over the praline. Repeat the layering and setting in the refrigerator, ending with a layer of praline on top. Sprinkle the chocolate pieces along the edges. Keep it in the freezer, till ready to serve. NOTE To use a home-made sponge cake follow the recipe on p. 20, using half the quantities given, else you can buy a 250 gms cake.

kiwi cheesecake INGREDIENTS for 8–10 servings Butter to grease an 8˝ square glass dish The base Digestive biscuits, coarsely crushed 1½ cups Butter, melted ½ cup The filling Paneer 1¼ cups Condensed milk 1 can Lime juice 3–4 limes The topping Kiwi fruit 3 Sugar 2 tbsp Water 5 tbsp + 2 tbsp Cornflour 1 tbsp METHOD Lightly grease an 8˝ square glass dish with butter. Set aside. The base Combine the biscuits and melted butter in a bowl. Spread it along the base of the glass dish Chill in the refrigerator for 10 minutes. The filling

Put the paneer in a blender and blend, till smooth. Add the condensed milk and lime juice and blend well for 3–4 minutes. Pour the filling over the chilled base and return to the refrigerator. The topping Peel the kiwi fruits. Purée 1 and slice the others. Set aside. Put the puréed kiwi fruit in a pan with the sugar and 5 tbsp of water over moderate heat. Bring to a boil. Mix the cornflour with 2 tbsp water and pour it into the pan. Cook over moderate heat, stirring all the while, till the sauce is thick and coats the back of the spoon. Remove from heat and set aside till cool. To assemble the dessert Remove the dish from the refrigerator. Arrange the sliced kiwi fruit over the filling and pour the cooled sauce on top. Return the dish to the refrigerator and leave it there, till ready to serve.

créme caramel INGREDIENTS for 6–8 servings Butter to grease a 7˝ round ovenproof glass dish The caramel Sugar 6 tbsp The custard Milk 3 cups Sugar ½ cup Eggs 3 Vanilla essence ½ tsp Bread 2 thin slices METHOD Preheat the oven to 150°C/300°F for 10 minutes. Lightly grease a 7˝ round ovenproof glass dish with butter. Set aside. The caramel Put the sugar for the caramel in a pan over moderate heat for 3–5 minutes, till it turns brown. Boil without stirring, till it caramelizes. Remove from heat and pour it into the prepared bowl. Swirl the bowl so that the caramel coats the base and sides. Set aside to cool. The custard Put the milk and the sugar in another pan over moderate heat and stir, till it comes to a boil.

Lower the heat and simmer for 4–5 minutes. Remove from heat and set aside to cool. Whisk the eggs gently and add them to the milk. Stir in the vanilla essence. Crumble the bread and mix it into the milk. Mash well. Pour the custard into the bowl coated with caramel. Fill a deep baking tin with 1½˝ of water. Put the bowl into the baking tin. Bake in the centre of the preheated oven for 45 minutes, till a skewer inserted into the centre of the custard comes out clean. Remove and set aside to cool. Chill in the refrigerator for 3–4 hours, till set. When set, run a knife along the edges of the dish, invert onto a plate and serve.

orange fluff INGREDIENTS for 8–10 servings Butter to grease an 8˝ square glass dish Sponge cake 20 slices, ½˝ thick (see note below) To soak the cake Milk ½ cup Sugar 2 tbsp The topping Gelatine 2 tbsp Orange juice ½ cup + 1 cup Condensed milk 1 can (400 gms) Cream 1 cup Whipped cream 1½ cups To decorate Orange segments 10–12 METHOD Lightly grease an 8˝ square glass dish with butter. Line the dish with the sponge cake. Combine the milk and sugar in a bowl and stir, till the sugar dissolves. Sprinkle it over the cake in the dish. Soak the gelatine in ½ cup of orange juice and dissolve it (see p. xix).

Mix the condensed milk and cream in a pan and place it over low heat for 1 minute, stirring all the while. Remove the pan from the heat and add the gelatine. Stir to blend well and set aside to cool. Mix in 1 cup of orange juice. Put the pan in a bowl filled with ice and stir, till semi-set. Fold in the whipped cream. Spoon the filling over the sponge cake. Chill in the refrigerator for 2–3 hours. Just before serving, remove the pith and seeds from the orange segments and decorate the top of the cake with them. NOTE To use a home-made sponge cake follow the recipe on p. 20, using half the quantities given, else you can buy 250 gms of cake.

wobbly cream delight INGREDIENTS for 8–10 servings Butter to grease an 8˝ square glass dish The base Digestive biscuits, coarsely crushed 1¼ cups Butter, melted ⅓ cup The filling Cream 1 cup Strawberry jelly 1 packet (100 gms) Water ½ cup + 4 tbsp Gelatine 2 tbsp Hung curd 2½ cups (see note on p. 44) Condensed milk ¾ cup Lime juice 1 tbsp Grated lime rind 2 tsp METHOD Lightly grease an 8˝ square glass dish with butter. Set aside. The base Combine the ingredients for the base in a bowl and press it into the base of the glass dish. The filling Chill the cream in the freezer for 1 hour.

Dissolve the jelly in ½ cup of boiling water. Set aside to cool. Soak the gelatine in 4 tbsp of water and dissolve it (see p. xix). Set aside, till cool. Combine the jelly, gelatine, hung curd, condensed milk, lime juice and lime rind in a mixie and beat at low speed for 2 minutes, till well blended. Put the bowl in another bowl filled with ice and stir, till semi-set. Remove the cream from the freezer and whip, till stiff. Fold the cream into the filling. Spoon the filling over the biscuit base. Chill in the refrigerator for 5–6 hours, till set.

ginger pop INGREDIENTS for about 15 servings Fresh root ginger 100 gms Water 1 cup Sugar 3 cups Lime juice 1 cup Liquid pink food colour ¼ tsp (optional) METHOD Clean the ginger and whip it in a mixie for a few seconds. It should be stringy and not form a paste. Soak the ginger in the water for 5 hours. Stain through a muslin cloth. Put the sugar in a pan and add the ginger juice. Put the pan over low heat and stir, till it forms a thick syrup of onethread consistency. (Take some syrup in a spoon, and let it cool a little. Dip your index finger in it and touch it with your thumb. Pull the thumb away slowly. The syrup should form a thread.) Remove from heat and set aside to cool. Stir in the lime juice and food colour (optional). Bottle and store in the refrigerator for up to 2 weeks. To serve, put a few tbsp of the syrup in a tall glass, fill with ice and top with club soda or water.

citrus shake INGREDIENTS for 4 servings Lime juice ¼ cup Orange juice ½ cup Grape juice ¾ cup Powdered sugar ½ cup Crushed ice 1 cup Garnish Mint leaves 12 METHOD Chill all the juices in the refrigerator for 30 minutes. Add the sugar and stir, till it dissolves. Add the crushed ice and mix well. Pour into glasses, garnish with mint leaves and serve.

orange cooler INGREDIENTS for 8 servings Orange squash 1 cup Condensed milk ½ can (200 gms) Water 6 cups Ginger juice ½ tsp Lime juice 1 tbsp Powdered sugar ½ cup Garnish Mint sprigs 8 METHOD Combine all the ingredients in a bowl and stir, till the sugar dissolves. Chill in the refrigerator for 2–3 hours before serving. Pour into glasses, garnish with mint sprigs and serve.

lemon cooler INGREDIENTS for 10 servings Sweet lime juice 1 cup Orange juice 1 cup Pineapple juice 1 cup Honey ½ cup Club soda 4 cups Crushed ice Garnish Glacé cherries, chopped 2 tbsp METHOD Combine all the fruit juices in a bowl. Add the honey and stir, till well blended. Mix in the club soda and chill in the refrigerator for 1 hour. Pour into glasses, add the crushed ice, garnish with the cherries and serve.

stuffed buns INGREDIENTS for 12 buns Butter to grease a baking tray The yeast Warm water 2 tbsp Dry yeast 1 tbsp Caster sugar ½ tsp Refined flour ½ tsp The buns Refined flour 2 ¾ cups Milk ½ cup Caster sugar ¾ tbsp Olive oil ½ cup Salt 1 tsp Egg, lightly beaten 1 METHOD Lightly grease a large baking tray with butter. Set aside. The yeast Put the warm water in a bowl. Sprinkle in the yeast, sugar and flour. Stir and cover with a damp cloth. Set aside for 10 minutes for the yeast to rise and turn frothy. The buns

Sift the flour 3 times into a bowl. Put the milk, sugar, oil and salt in another bowl. Mix with a wooden spoon till the sugar dissolves. Add 1 cup of flour and mix, till smooth. Add the beaten egg and then the yeast and mix well. Fold in the remaining flour, a little at a time, till a smooth dough is obtained. Knead well for about 5 minutes, till the dough is smooth and elastic. Put the dough in a lightly oiled deep bowl. Cover with a damp cloth and set aside in a cool place to rise for about 45 minutes, till double in size. The filling Put the mince, vinegar and salt in a covered pan and cook over moderate heat for about 20 minutes. Drain any liquid that has formed. Combine the chilli powder, turmeric powder and pepper powder in a bowl and add a few drops of water to make a paste. Set aside. Put the oil in a pan over moderate heat and fry the onions, ginger and green chillies, till the onions are translucent. Stir in the spice paste and mix well. Add the cooked meat and the chopped coriander leaves. The filling Mutton, minced 1½ cups White vinegar 1 tsp Salt 1 tsp Red chilli powder 1 tsp Turmeric powder ¼ tsp Black pepper powder ½ tsp

Oil 2 tbsp Onions, minced ½ cup Ginger, minced 1˝ Green chillies, minced 5 Coriander leaves, chopped 2 tbsp Thick coconut milk ¼ cup Hard-boiled egg, peeled and chopped 1 Egg white, lightly whisked 1 The topping Egg white, lightly whisked 1 Cover and cook over low heat for 2–3 minutes. Add the coconut milk and egg and cook till the mixture is dry. To assemble and bake the buns Punch down the dough and knead lightly. Divide the dough into 12 balls. Roll each ball into a circle and put 1 tsp of filling in the centre. Close carefully and shape each into a ball again. Place the balls on an oiled tray for 20 minutes, till they double in size. Preheat the oven to 150°C/300°F for 10 minutes. Bake the buns in the centre of the preheated oven for 10–15 minutes, till light brown. Brush the buns with a little egg white and return to the oven for 2 minutes. Remove and transfer to a wire rack to cool. NOTE

Vegetarians can replace the mutton with 1 boiled and mashed potato mixed with ½ cup boiled green peas.

garlic bread INGREDIENTS for 10 slices Butter to grease a baking tray Bread 10 slices Butter ¾ cup Garlic, crushed 10 cloves Chopped parsley 1 tbsp Salt ½ tsp METHOD Preheat the oven to 150°C/300°F for 10 minutes. Lightly grease a baking tray. Remove and discard the crusts from the bread slices. Cream the butter with a spoon and mix in the garlic, parsley and salt. Spread the garlic butter on the bread pieces and arrange them on the prepared baking tray. Cover the tray with aluminium foil. Place the tray in the centre of the preheated oven for 20 minutes. Remove and serve hot.

ribbon sandwiches INGREDIENTS for 5 sandwiches The chutney spread Coriander leaves, chopped 1 cup Garlic 4 cloves Peanuts, peeled and skinned 1 tbsp Green chillies 5 Cumin seeds ½ tsp Ginger paste ½ tsp Salt ½ tsp or to taste Fresh coconut, grated 1 cup Lime juice 1 tsp The tomato spread Tomatoes 6 Onions, chopped 1 cup Red chilli powder 1½ tsp Cumin seeds ½ tsp Tomato sauce 1 tbsp Salt to taste The sandwiches Bread 15 slices Butter ½ cup

METHOD The chutney spread Grind all the ingredients, except the coconut and lime juice to make a fine paste. Add the coconut and grind coarsely. Mix in the lime juice and set aside. The tomato spread Place the tomatoes in boiling water for 5 minutes. Drain the water, remove the skin of the tomatoes and discard. Purée the tomato flesh. Grind the tomatoes with the remaining ingredients and cook over moderate heat, till thick. Cool and set aside. The sandwiches Trim the crusts of the bread slices and discard. Apply butter on one side of a slice of bread. Place it on the counter, buttered side up. Cover with some chutney spread. Apply butter to both sides of a second slice of bread. Place it over the sandwich spread. Cover with some tomato spread. Apply butter on a third slice of bread. Place it over the second slice, buttered side down. Repeat for the remaining bread slices. Cover with a thin wet cloth, till ready to serve.

spring rolls INGREDIENTS for 12–15 spring rolls The dough Egg 1 Milk 1½ cups Refined flour 1 cup Oil 1 tbsp Salt 1 tsp or to taste The filling Noodles ¾ cup Spring onions 6 Oil 4 tbsp Green chillies, chopped 4 Cabbage, shredded ½ cup Carrots, shredded ½ cup French beans, diced ½ cup Mono sodium glutamate ½ tsp (optional) Soy sauce 1 tsp Red chilli sauce 1 tsp The flour paste for sealing Refined flour 2 tbsp Water 2 tbsp

The flour paste for coating (optional) Refined flour 4 tbsp Water 8 tbsp METHOD The dough Whisk the egg in a bowl with a fork. Add the milk and beat, till well blended. Gradually add the flour and mix, till smooth. Stir in the oil and salt. Set aside for 1 hour. The filling Cook the noodles in boiling salted water according to the instructions on the packet. Rinse under running cold water. Set aside. Shred the bulbs and tender green portion of the spring onions. Put the oil in a pan over moderate heat. Add the spring onions and sauté for a few minutes. Add the green chillies and sauté well. Stir in the remaining vegetables and the seasonings. Cook over high heat for 3–4 minutes. Add the noodles and toss to mix well. Remove from heat and set aside. The flour paste for sealing Combine the flour and water in a small bowl and whisk, till well blended. Set aside. The flour paste for coating

Combine the flour and water in another small bowl and whisk, till well blended. Set aside. To assemble the rolls Lightly grease a small frying pan with oil and place it over moderate heat. Pour in 2 tbsp of batter and spread to cover the base of the pan evenly. To assemble the rolls Oil for shallow-frying Egg, whisked 1 (optional) Breadcrumbs 2 cups Oil for deep-frying Cook for 1 minute and remove from heat. Flip the pancake over onto a plate so that the cooked side is facing up. Repeat for the remaining batter. Put 2 tsp of filling in the centre of a pancake and fold the sides over it. Apply the flour paste for sealing along the edges of the pancake. Roll it up and seal the sides. Dip the roll in beaten egg or the flour paste for coating. Roll in breadcrumbs. Repeat for the remaining pancakes and filling. Heat the oil for deep-frying in a wok. Fry the spring rolls, a few at a time, till golden brown. Drain and place on kitchen paper to absorb excess oil. Serve hot.

chilli cheese toast INGREDIENTS for 40 pieces Butter to grease a baking tray Bread 10 slices Butter ⅓ cup The topping Processed Cheddar cheese, grated 1½ cups Green chillies, minced 6 Onions, minced ½ cup Red capsicum, chopped ¼ cup Coriander leaves, minced ¼ cup Salt ½ tsp or to taste To serve Tomato sauce METHOD Preheat the oven to 150°C/300° F for 5 minutes. Lightly grease a baking tray with butter. Set aside. Remove and discard the crust of the bread slices. Butter the slices and cut them into four pieces each. Mix all the topping ingredients in a bowl. Spread the topping over the bread pieces. Place the pieces on the prepared baking tray.

Bake in the centre of the preheated oven for 10 minutes. Dot with tomato sauce and serve.

pinwheel sandwiches INGREDIENTS for 20 slices Bread loaf, unsliced 1 Tomatoes 3 Butter, at room temperature ⅓ cup Cheese spread Processed cheddar cheese, grated 1¼ cup Butter 2 tbsp Mustard powder 1 tsp METHOD Slice the bread lengthwise. (You should get 5 slices). Trim and discard the crust. Place each bread slice on a damp cloth and roll it lengthwise. Set aside for 30 minutes. Cut each tomato into half horizontally. Scoop out and discard the seeds and pulp. Cut the tomato shell lengthwise into 5 slices. Cream all the ingredients for the cheese spread in a bowl. Unroll the bread slices. Spread the butter followed by the cheese spread over each slice. Place the tomato strips 1˝ apart over the cheese spread. Roll the bread slices again.

Wrap each rolled bread slice in a damp cloth and place in the refrigerator for 30 minutes. When ready to serve, unwrap and slice the rolls.

stuffed bread loaf INGREDIENTS Butter to grease a baking tray Bread loaf, unsliced 1 Butter ⅓ cup The filling Oil 3 tbsp Onions, minced 1 cup Green chillies, minced 6 Carrots, diced ½ cup Mushrooms, sliced 1 cup Capsicum, chopped into ½˝ pieces ½ cup Corn kernels ½ cup Coriander leaves, minced ½ cup Processed Cheddar cheese, grated ½ cup Tomato sauce 2 tbsp Chilli sauce 1 tbsp METHOD Preheat the oven to 150°C/30°0 F for 10 minutes. Lightly grease a baking tray with butter. Set aside. Cut the top of the bread loaf and discard. Scoop out the centre of the bread loaf. Reserve the scooped portion.

Spread butter on the inside of the loaf shell. Put the oil in a pan over moderate heat. Sauté the onions and green chillies for a few minutes. Add the remaining vegetables and sauté well. Cover and cook for 4– 5 minutes. Mix in the coriander leaves and remove from heat. Add the scooped bread to the cooked vegetables. Mix, till well blended and set aside to cool. Stuff the loaf shell with the prepared filling. Mix the grated cheese with the sauces. Spread the cheese sauce over the filling. Place the loaf on the prepared baking tray. Bake in the centre of the preheated oven for 5–10 minutes, till the cheese melts. Slice and serve immediately.

mushroom cases INGREDIENTS for 12 cases Butter to grease a muffin tray Bread 12 slices Butter ½ cup The filling Butter ½ tbsp Onions, minced ½ cup Green chillies, minced 4 Button mushrooms, sliced 2 cups Refined flour 1½ tbsp Milk 1½ cups Cheese, grated ½ cup Salt 1 tsp Black pepper, freshly grated ¾ tsp Tomato sauce 3 tbsp METHOD Preheat the oven to 150°C/300° F for 10 minutes. Lightly grease the depressions of a muffin tray with butter. Set aside. Trim and discard the crusts of the bread slices. Butter the bread slices on both sides.

Press each slice into a depression of the muffin tray. Bake in the centre of the preheated oven for 5–7 minutes. Melt the butter for the filling in a pan over low heat. Add the onions and green chillies and sauté for 4–5 minutes. Raise the heat to moderate and add the mushrooms. Cook for 4–5 minutes, till the mixture is dry. Stir in the flour and sauté for a minute. Pour in the milk, mix well and stir, till the mixture thickens. Remove from heat and add the cheese, salt and pepper. Spoon the filling into the bread cases. Return the muffin tray to the oven and bake for 2–3 minutes. Gently remove the cases from the muffin tray and arrange on a serving platter. Dot with tomato sauce and serve.

potato balls INGREDIENTS for 8 servings Potatoes, medium-sized 6–8 Bread 6 slices Red chilli powder ½ tsp Dried mango powder 1 tsp Green chillies, minced 3 Garam masala powder ½ tsp Salt 1 tsp or to taste Oil for deep-frying METHOD Boil the potatoes in their jackets, till tender. Peel the potatoes when they are hot enough to handle and mash the flesh, till smooth. Soak the bread slices in water for a few minutes. Squeeze out excess water. Put the mashed potatoes and squeezed bread slices in a bowl with all the remaining ingredients, except the oil. Mix, till well blended. Form the mixture into lime-sized balls. Heat the oil in a wok and deep-fry the potato balls in batches, till golden brown. Drain and place on kitchen paper to absorb excess oil.

Serve hot.

sausage roll INGREDIENTS for 4 rolls Bread 12 slices The flour paste Refined flour 2 tbsp Water 1–2 tsp The filling Cocktail sausages 12 Butter 2 tbsp Onions, minced ½ cup Green chillies, minced 2 Ginger, minced 1˝ piece Black pepper, freshly grated ½ tsp The cheese spread Processed Cheddar cheese, grated 1 cup Coriander leaves, minced ¼ cup Butter 3 tbsp To cook Oil for deep-frying METHOD Trim the crusts of the bread slices and discard.

Flatten each bread slice with a rolling pin, by rolling gently on both sides of the slice. Set aside. The flour paste Combine the flour with the water in a small bowl. Whisk well to remove all lumps. Set aside. The filling Chop the sausages into large pieces. Melt the butter in a pan over low heat and sauté the onions, green chillies and ginger for 2–3 minutes. Add the sausages and fry for 3–4 minutes. Sprinkle in the pepper and remove from heat. The cheese spread Mix the cheese, coriander leaves and butter in a bowl. To assemble the rolls and cook them Spread the cheese spread on one side of each bread slice. Spread 1 tbsp of sausage filling over the cheese spread. Apply the flour paste along the edges of the bread slices. Fold the bread slices and press firmly to seal the edges. Heat the oil for deep-frying in a wok. Deep-fry the sausage rolls, till golden. Drain and place on kitchen paper to absorb excess oil. Serve hot with tomato sauce. NOTE Vegetarians can use paneer instead of sausages.

cheese bouchées INGREDIENTS for 8 servings Refined flour ½ cup Red chilli powder ¼ tsp Black pepper, freshly ground ¼ tsp Salt ¼ tsp or to taste Egg, separated 1 Processed Cheddar cheese, grated 1½ cups Oil for deep-frying METHOD Sift the flour, chilli powder, pepper and salt into a bowl. Whisk the egg yolk and mix it into the bowl with the cheese. Stir to make a smooth batter. Put the oil in a deep-frying pan over moderate heat. Whisk the egg white, till stiff peaks form and fold it into the batter. Drop spoonfuls of batter into the hot oil and fry in batches, till light golden brown. Drain and place on kitchen paper to absorb excess oil. Serve hot with tomato ketchup. NOTE Check the quantity of salt, as the cheese already has salt.

stuffed mushrooms INGREDIENTS for 24 mushrooms Butter to grease a baking tray Button mushrooms 24 Filling Butter 2 tbsp Sausages 12 Onions, minced ½ cup Mozzarella cheese, grated ⅓ cup Fresh breadcrumbs ⅓ cup (see notes below) METHOD Preheat the oven to 150°C/300°F for 10 minutes. Lightly grease a baking tray with butter. Set aside. Clean the mushrooms with a damp cloth. Remove the stems and chop them. Heat the butter in a pan over low heat and fry the sausages, till cooked through. Remove, and when cool, chop them into small pieces. Add the onions to the pan and sauté, till translucent. Add the mushroom stems and sauté over low heat for 7–10 minutes, till the water from the mushrooms has evaporated. Remove from heat and stir in the chopped sausages, cheese and breadcrumbs. Mix well.

Arrange the mushrooms caps, cut side up, on the prepared baking tray. Spoon the filling into the mushroom caps. Bake in the centre of the preheated oven for 10 minutes. Serve hot. NOTES Vegetarians may use paneer instead of the sausages. To make fresh breadcrumbs, grind 2 slices of fresh bread in a mixie. Measure and use.

chicken loaf INGREDIENTS Butter to grease a loaf tin Minced chicken 4 cups Salt 1½ tsp White vinegar 2 tsp Water ½ cup Oil 4 tbsp Onions, minced 2 Green chillies, minced 4 Ginger, minced 1˝ piece Nutmeg, freshly grated ½ tsp Curry powder ½ tsp Black pepper, freshly ground 1 tsp Worcestershire sauce 2 tbsp Salt 1 tsp or to taste Breadcrumbs ¼ cup + ¼ cup Eggs, beaten 2 Eggs, hard-boiled, peeled, sliced 3 Tomato ketchup ⅛ cup Brown sugar 1 tbsp METHOD

Preheat the oven to 150°C/300°F for 10 minutes. Lightly grease a loaf tin with butter. Set aside. Put the chicken in a pressure cooker with the salt, vinegar and water. Cook under pressure for 15 minutes. Drain and reserve ¼ cup of the stock. Put the oil in a pan over moderate heat. Add the onions, green chillies and ginger and sauté for 3–4 minutes. Add the cooked chicken and simmer for 4–5 minutes. Remove from heat and cool. Add ¼ cup of the reserved stock, with the nutmeg, curry powder, pepper, Worcestershire sauce, salt, ¼ cup of breadcrumbs and the beaten eggs and mix, till well blended. Coat the bottom and sides of the loaf tin with the remaining breadcrumbs. Press in half the chicken. Arrange the hard-boiled eggs in the centre in a row. Press in the remaining chicken. Mix the tomato ketchup with the brown sugar in a bowl. Spread it evenly over the chicken. Cover with greaseproof paper and bake in the preheated oven for 30 minutes. Remove and set aside to cool. Turn out onto a serving platter, slice and serve.

tarts INGREDIENTS for 18 tarts Butter to grease an 18-case tart tray The tart cases Refined flour 2 cups Baking powder 1 tsp Salt ¼ tsp Caster sugar 4 tsp Butter ½ cup + 1 tbsp Cold water 3 tbsp The filling Condensed milk ¾ cup Brown sugar ½ cup Butter ½ cup Walnuts, chopped 1 cup METHOD Preheat the oven to 150°C/300°F for 10 minutes. Lightly grease the depressions in a tart tray with butter. Set aside. Sift the flour, baking powder and salt 3 times into a bowl. Mix in the sugar. Add the butter and cut it into the flour with a knife.

Rub the butter into the flour with your fingertips, till the mixture resembles breadcrumbs. Gradually add the water and mix to make a soft dough. Knead the dough lightly for a few seconds. Wrap the dough in greaseproof paper and leave it in the refrigerator for 20 minutes. Roll out the dough and cut it into discs, large enough to line the depressions in the tart tray. Lightly press the dough into the depressions, trim the edges and prick the bases with a fork. Bake in the centre of the preheated oven for 10–15 minutes. Remove and transfer the tart cases to a wire rack to cool. The filling Put the condensed milk, brown sugar and butter in a pan over moderate heat and cook, stirring all the while, till it comes to a boil. Remove from heat and set aside to cool. Stir in the walnuts. Spoon the filling into the cooled tart cases and serve. VARIATIONS • Melt any jam and fill the tart cases with it. Set aside to cool and serve • Fill the tart cases with cooled lemon curd (see p. 8).

delicious toffee INGREDIENTS for 24 toffees Butter to grease a 7˝ rectangular pan Butter ½ cup Brown sugar 1 cup Golden syrup ¼ cup (see p. xvii) Condensed milk 1 cup Salt a pinch Waxed paper for wrapping METHOD Lightly grease a 7˝ rectangular pan with butter. Set aside. Put all the remaining ingredients, except the wax paper, into a pan over moderate heat. Bring the mixture slowly to a boil, stirring continuously, and cook, till it forms a fairly hard ball when a few drops are put into a saucer of cold water. Pour the toffee into the prepared pan. When cool, cut into squares and wrap in waxed paper. Store in an airtight container.

diamond cuts INGREDIENTS for 60–70 diamond cuts Refined flour 2 cups Butter ⅓ cup Sugar ¼ cup Milk 5–7 tbsp Salt a pinch Oil for deep-frying Sifted icing sugar 1 cup METHOD Sift the flour into a bowl. Melt the butter in a pan over moderate heat. Add the sugar and mix well for 2 minutes. Remove from heat. Add the flour and milk and knead to make a smooth dough. Cover and set aside for 30 minutes. Roll out the dough into a ½˝ thick square. Cut into diamond shapes. Spread the icing sugar in a flat tray. Heat the oil in a deep frying pan. Fry the diamond cuts in batches, till light golden. Drain and drop the fried diamond cuts onto the icing sugar. Toss to coat well.

Cool and serve.

date roll INGREDIENTS for 24 pieces Butter ½ cup+ 1 tbsp Sugar ½ cup Dried, seedless dates, chopped 2 cups Egg, lightly beaten 1 Digestive biscuits, quartered 3 cups Powdered cinnamon ½ tsp METHOD Melt the butter in a large pan over low heat. Add the sugar and stir, till it melts. Add the dates and blend well, stirring for 3–4 minutes. Remove from heat and stir in the egg. Mix, till well blended. Put the pan over moderate heat and cook for 1 minute, stirring continuously. Add the biscuits and blend well. Remove from heat and sprinkle in the cinnamon. Mix well. Spread the mixture on a sheet of foil and shape into a roll. Cover with the foil and refrigerate for 1 hour. Cut into slices and serve.

coconut toffee INGREDIENTS for 18 toffees Butter to grease a 7˝ rectangular pan Sugar 1 cup Water ½ cup Fresh coconut, grated 1½ cups Butter 1 tbsp Salt a pinch Vanilla essence ½ tsp Pink food colouring a few drops (optional) METHOD Lightly grease a 7˝ rectangular pan with butter. Set aside. Place the sugar and water in a pan over moderate heat and cook, till the sugar dissolves. Add the coconut, butter and salt. Cook for 2–3 minutes till a soft ball consistency is reached. (When a few drops of the mixture are placed in a saucer of cold water, a soft ball is formed.) Remove from heat and stir in the vanilla essence and food colouring (optional). Spread the mixture in the prepared pan and mark it with a knife into squares while still warm. When it cools, cut it and store in an airtight container.

home-made chocolate INGREDIENTS for 30 chocolates Butter to grease an 8˝ shallow rectangular tray Milk powder 2½ cups Cocoa powder ½ cup Baking powder a pinch Salt a pinch Sugar 1½ cups Water 3 cups Butter ⅓ cup METHOD Lightly grease an 8˝ shallow rectangular pan with butter. Set aside. Sift the milk powder, cocoa, baking powder and salt into a bowl. Put the sugar and water in a heavy-based pan over high heat and stir, till the sugar dissolves and the syrup comes to a boil. Reduce the heat to moderate and cook for 20–25 minutes, till it reaches a one-thread consistency. (When a little of the cooled syrup is placed between the index finger and thumb and the finger is moved away, a single thread is formed.) Remove the pan from heat and mix in the sifted ingredients and butter. Blend well. Spread the chocolate in the prepared pan. Cool and cut into squares.

blueberry scones INGREDIENTS for 12 scones Butter for greasing a baking tray Refined flour 1 cup Baking powder 2 tsp Salt a pinch Caster sugar ¼ cup Butter ¼ cup Egg 1 Milk ⅓ cup Blueberry preserve ½ cup METHOD Preheat the oven to 150°C/300°F for 10 minutes. Lightly grease a baking tray with butter. Set aside. Sift the flour, baking powder and salt 3 times into a bowl. Mix in the sugar. Put the butter into the bowl and cut it into the flour. Rub the butter into the flour with your fingertips, till the mixture resembles breadcrumbs. Whisk the egg in another bowl, till frothy. Add the milk and beat, till well blended. Set aside 1 tbsp for glazing and add the remaining into the flour mixture. Stir, till well blended.

Add the blueberry preserve. Mix to make a soft dough. Knead lightly on a floured surface. Roll out into a ¾˝ thick circle and cut, using a 2˝ cutter. Place the scones on the prepared baking tray and brush with the reserved glaze. Bake in the centre of the preheated oven for 10 minutes or till well risen and golden in colour. Transfer to a wire rack to cool.

cinnamon rolls INGREDIENTS for 8–10 rolls Butter for greasing a baking tray The yeast Warm water ¼ cup Yeast 2¼ tsp The rolls Refined flour 2¼ cups + ½ cup Salt 1 tsp Sugar 3½ tbsp Milk ½ cup Unsalted butter 3 tbsp Egg, beaten 1 The filling Unsalted butter, softened 3 tbsp Sugar ¼ cup Powdered cinnamon 1 tbsp The glaze Sifted icing sugar 1 cup Milk 2 tbsp Vanilla essence 1 tsp METHOD

Lightly grease a baking tray with butter. Set aside. The yeast Put the warm water in a bowl. Sprinkle in the yeast. Stir and cover with a damp cloth. Set aside for 10 minutes for the yeast to rise and turn frothy. The rolls Sift 2¼ cups of flour with the salt 3 times into a bowl. Mix in the sugar. Put the milk and butter in a pan over low heat and stir, till the butter melts. Remove from the heat and pour the contents of the pan into the flour mix. Add the yeast and blend well with a wooden spoon. Knead the mixture for 3–4 minutes, adding the extra ½ cup of flour, if needed. Transfer the dough to a lightly oiled bowl. Cover with a damp cloth and set aside for 10 minutes for the dough to rise and double in size. Punch down the dough and roll out into a 14˝ by 8˝ rectangle. Spread the softened butter over it and sprinkle the sugar and cinnamon. Roll tightly and cut into 8–10 pieces. Transfer to the prepared baking tray, cover with aluminium foil and set aside for 1–1½ hours to rise again. Preheat the oven to 150°C/300°F for 10 minutes. Bake the rolls in the centre of the preheated oven for 25 minutes, till golden brown. Remove from the oven and place on a wire rack to cool.

Mix the ingredients for the glaze in a bowl and sprinkle it over the warm rolls.

yeast doughnuts INGREDIENTS for 12 doughnuts Oil for greasing The yeast Warm milk 2 tbsp Yeast 1 tbsp Sugar ¼ tsp The doughnuts Milk ⅓ cup Butter ⅓ cup Salt ½ tsp Sugar ¼ cup Refined flour 1½–2 cups Egg, lightly beaten 1 Oil for deep-frying The coating Sugar ½ cup Water ¼ cup METHOD The yeast Put the warm milk in a small bowl. Sprinkle in the yeast and sugar. Stir and cover with a damp cloth.

Set aside for 10 minutes for the yeast to rise and turn frothy. The doughnuts Put the milk in a pan over moderate heat and bring it to boiling point. Add the butter and salt. When the butter melts, remove the pan from the heat. Add the sugar and stir, till it dissolves. Add ½ cup of flour and mix well with a wooden spoon. Stir in the egg and then the yeast. Add the remaining flour in small quantities and mix, till the dough leaves the sides of the pan. Knead well for 10 minutes, stretching and pulling the dough, till it is soft and pliable. Transfer the dough to a lightly oiled bowl, cover with a damp cloth and set aside to rise for 30 minutes, till double its volume. Put the dough on a lightly oiled surface, punch it down and knead well. Roll the dough into a ½˝ thick circle. Using a 3˝ biscuit cutter, cut the dough into discs. Remove the centre of each disc with a small cutter. Transfer to a lightly greased and floured tray for another 30 minutes to rise again. Put the oil in a deep frying pan over moderate heat. Fry the doughnuts in batches for 2 minutes on each side, till light golden. Drain and place on kitchen paper to remove excess oil. The coating Put the sugar and water in a pan over high heat and cook for 2 minutes, till thick.

Remove from heat and pour into a bowl. When cool, dip each doughnut into the sugar syrup and arrange on a serving platter. VARIATION Instead of dipping the doughnuts in the sugar syrup, sift ½ cup powdered sugar with ½ tsp powdered cinnamon into a plate and toss the warm doughnuts it.

chelsea buns INGREDIENTS for about 10 buns Butter for greasing a baking tray The yeast Warm water 1 tbsp Fresh yeast 1 tbsp Sugar ¼ tsp Refined flour ¼ tsp The buns Refined flour 2–2¼ cups Milk ¼ cup Sugar 2 tbsp Melted butter 3 tbsp Salt ½ tsp Egg 1 The filling Melted butter ⅛ cup Seedless raisins, chopped ¼ cup Walnuts and cashew nuts, chopped ¼ cup Mixed peel, chopped ¼ cup Soft brown sugar ½ cup Powdered cinnamon 1 tsp

The glaze Honey 3 tbsp METHOD Lightly grease a baking tray with butter. Set aside. The yeast Put the warm water in a bowl. Sprinkle in the yeast, sugar and flour. Stir and cover with a damp cloth. Set aside for 10 minutes for the yeast to rise and turn frothy. The buns Sift the flour 3 times into a bowl. Put the milk in a pan over moderate heat. Add the sugar, butter and salt. Mix with a wood spoon till the sugar dissolves. Remove from heat. Add ½ cup of flour and mix well. Stir in the egg. Blend in the yeast mixture. Add the remaining flour, a little at a time and knead well to make a soft dough. Transfer the dough to a lightly oiled bowl, cover with a damp cloth and set aside for 45 minutes, till it doubles in size. Meanwhile, preheat the oven to 150°C/300°F for 10 minutes. When the dough is double in size, punch it down and knead lightly. Roll into a 12˝ by 9˝ rectangle. Brush the top with melted butter. Combine the remaining filling ingredients in a bowl and sprinkle it over the dough.

Roll the dough along the longer end like a Swiss roll. Cut into 10 pieces. Arrange the pieces on the prepared baking tray and set aside for 30 minutes to rise again. Bake in the centre of the preheated oven for 20–30 minutes. Remove from the oven and transfer to a wire rack to cool. Brush with honey and serve.

refrigerator cookies INGREDIENTS for about 36 cookies Butter for greasing a baking tray Refined flour 4 cups Baking powder ½ tsp Salt a pinch Butter 1 cup + 2 tbsp Sugar 1½ cups Eggs 2 Vanilla essence 1 tsp Cocoa powder 3 tbsp Egg white, lightly beaten 1 (optional) METHOD Preheat the oven to 150°C/300°F for 10 minutes. Lightly grease a baking tray with butter. Set aside. Sift the flour, baking powder and salt 3 times into a bowl. Cream the butter and sugar in another bowl for 4–5 minutes, till light and fluffy Add the eggs, a little at a time, beating well after each addition, till well incorporated. Mix in the vanilla essence. Gently fold in the flour, till well blended and smooth. Divide the mixture into two equal portions.

Mix the cocoa into one portion and blend well. Cover both portions with a damp cloth and chill in the refrigerator. Roll out both portions separately into rectangles on butter paper. Brush the light portion with egg white. Invert the cocoa portion over it and peel off the butter paper. Trim the edges neatly and roll up like a Swiss roll, peeling back the butter paper as you roll. Wrap the shaped roll in foil and chill in the refrigerator for 1 hour. Slice the roll into ¼˝ thick pieces and arrange them on the prepared tray. Brush with egg white. Bake in the centre of the preheated oven for 15–20 minutes, till the cookies are firm to touch. Remove from the oven and cool on wire racks.

chocolate biscuits INGREDIENTS for 12 biscuits Butter for greasing a baking tray The biscuits Refined flour 1 cup Cocoa powder 2 tbsp Baking powder 1 tsp Butter ½ cup Powdered sugar ¼ cup + ⅛ cup Milk 4–5 tsp The icing Sifted icing sugar ¼ cup + 1 tbsp Coffee powder ½ tsp Cocoa powder 2 tsp Butter ¼ cup Hot water 1 tbsp Vanilla essence ½ tsp METHOD The biscuits Preheat the oven to 150°C/300°F for 10 minutes. Lightly grease a baking tray with butter. Set aside. Sift the flour, cocoa and baking powder 3 times into a bowl.

Cream the butter and sugar in another bowl for 4–5 minutes, till light and fluffy. Fold in the flour with the milk, till well blended and smooth. Form the dough into 24 balls. Flatten them slightly with your hands and arrange them on the prepared baking tray. Dip a fork in hot water and press the biscuits to flatten them further. Bake in the centre of the preheated oven for 15–20 minutes. Remove and place on a wire rack to cool. The icing Sift the icing sugar, cocoa and coffee powder into a bowl. Gently melt the butter in a pan over low heat and remove from heat. Add the icing sugar, cocoa and coffee powder and mix well. Mix in the vanilla essence. Stir in a little hot water to get the correct consistency. Set aside to cool. Sandwich the icing between 2 biscuits and serve.

cherry biscuits INGREDIENTS for about 30 biscuits Butter for greasing a baking tray Self-raising flour 1 cup (see note below) Butter ½ cup Powdered sugar ¼ cup Egg, lightly beaten 1 Vanilla essence 1 tsp Minced walnuts and cashew nuts 1 cup Glacé cherries 20 METHOD Preheat the oven to 150°C/300°F for 10 minutes. Lightly grease a baking tray with butter. Set aside. Sift the flour 3 times into a bowl. Cream the butter and sugar in another bowl for 4–5 minutes, till light and fluffy. Add the egg and vanilla essence and cream till the egg is well amalgamated. Fold in the flour, till well blended and smooth. Sprinkle the chopped nuts in the prepared tray. Drop rounded teaspoonfuls of the dough onto the nuts. Roll the dough into balls so that they are coated with the nuts. Press half a cherry on top of each ball.

Bake in the centre of the preheated oven for 15–20 minutes. Remove and cool on a wire rack. NOTE Self-raising flour is available in the market. To make it at home, mix 1 cup of refined flour with 1½ tsp of baking powder.

peanut crunch INGREDIENTS for about 40 biscuits Butter for greasing a baking tray Refined flour 2 cups Baking soda 1 tsp Baking powder ½ tsp Salt ¼ tsp Butter ¾ cup Peanut butter ¾ cup Brown sugar ¾ cup Caster sugar ¾ cup Eggs, lightly beaten 2 Vanilla essence 1 tsp METHOD Lightly grease a baking tray with butter. Set aside. Sift the flour, baking soda, baking powder and salt 3 times into a bowl. Cream the butter and peanut butter in another bowl. Add the brown sugar and caster sugar and cream for 4–5 minutes, till light and fluffy. Add the eggs, a little at a time, beating well between each addition, till well amalgamated. Mix in the vanilla essence.

Fold in the flour, till well blended and smooth. Cover the bowl and chill in the refrigerator for 2 hours Preheat the oven to 150°C/300°F for 10 minutes. Remove the bowl from the refrigerator and shape the dough into small balls the size of a walnut. Place on the prepared baking tray. Flatten with a fork dipped in a little flour. Bake in the centre of the preheated oven for 10–15 minutes, till they rise and are golden brown.

coffee biscuits INGREDIENTS for 24 biscuits Butter for greasing a baking tray The biscuits Refined flour 1½ cups Butter ½ cup Sugar ½ cup Egg, lightly beaten 1 Instant coffee powder 2 tbsp Hot water 2 tbsp Milk ¼ cup Walnuts, chopped ½ cup The coffee glacé Coffee powder 1 tbsp Hot water ¼ cup Melted butter 3 tbsp Sifted icing sugar 2 cups Cocoa powder 1 tbsp METHOD Preheat the oven to 150°C/300°F for 10 minutes. Lightly grease a baking tray with butter. Set aside. The biscuits

Sift the flour 3 times into a bowl. Cream the butter in another bowl. Add the sugar and cream for 4–5 minutes, till light and fluffy. Add the egg a little at a time, beating well between each addition, till well amalgamated. Dissolve the coffee in the hot water and add it to the creamed mixture. Fold in the flour and milk alternately, till well blended and smooth. Stir in the walnuts. Drop spoonfuls of the dough onto the prepared baking tray. Bake in the centre of the preheated oven for 10 minutes, till light brown. Remove and transfer to a wire rack to cool. The coffee glacé Dissolve the coffee powder in the hot water in a cup and set aside. Put the melted butter into a bowl and add the sugar and dissolved coffee. Mix, till well blended and smooth. Stir in the cocoa. To serve Top the biscuits with the glacé and serve.

nutty date bar INGREDIENTS for about 36 pieces Butter for greasing a 7˝ square cake tin Refined flour 1 cup + 2 tbsp Baking powder 1 tsp Dried, seedless dates 1 cup Walnuts 1 cup Butter ½ cup Powdered sugar 1 cup Eggs 3 Vanilla essence 1 tsp METHOD Preheat the oven to 150°C/300°F for 10 minutes. Lightly grease a 7˝ square cake tin with butter. Set aside. Sift 2 cups of flour with the baking powder 3 times into a bowl. Chop the dates and walnuts into ½˝ pieces and place in another bowl. Sprinkle 2 tbsp of flour over them and set aside. Cream the butter in yet another bowl. Add the sugar and cream for 4–5 minutes, till light and fluffy. Add the eggs, one at a time, beating well after each addition for 4–5 minutes, till completely amalgamated. Mix in the vanilla essence. Gently fold in the flour.

Blend in the dates and walnuts. Spoon the batter into the prepared cake tin. Bake in the centre of the preheated oven for 15 minutes, till golden brown. Turn out onto a wire rack to cool and cut into squares.

chocolate chip cookies INGREDIENTS for 40 cookies Butter for greasing 2 baking trays Refined flour 3 cups Baking soda 1 tsp Butter 1¼ cups Brown sugar 1½ cups Sugar ½ cups Eggs 2 Vanilla essence 2 tsp Semi-sweet chocolate chips 2 cups Walnuts, chopped 1 cup METHOD Preheat the oven to 150°C/300°F for 10 minutes. Lightly grease two baking trays with butter. Set aside. Sift the flour and baking soda 3 times into a bowl. Cream the butter and both the sugars together in another bowl for 4– 5 minutes, till light and fluffy. Add the eggs, one at a time, beating well after each addition for 4–5 minutes, till completely amalgamated. Mix in the vanilla essence. Fold in the flour as lightly as possible, using a metal spoon, till well blended.

Stir in the chocolate chips and walnuts and mix to combine well. Place heaped teaspoons of the dough, about 2˝ apart, on the baking trays. Bake in the centre of the preheated oven for 12–15 minutes, till light brown. Transfer to a wire rack to cool.

salted caramel bars INGREDIENTS for about 25 pieces Butter to grease an 8˝ square cake tin The base Refined flour 2 cups Unsalted butter 1 cup Powdered sugar ¾ cup Sugar ½ cup Vanilla essence 1 tbsp The caramel sauce Sugar ½ cup Unsalted butter ¼ cup Condensed milk ½ cup Golden syrup 3 tbsp Salt 1 tsp METHOD Preheat the oven to 150°C/300°F for 10 minutes. Lightly grease an 8˝ square cake tin with butter. Set aside. The base Sift the flour 3 times into a bowl. Cream the butter both sugars in another bowl for 3–4 minutes, till light and fluffy.

Scrape the sides of the bowl, add the vanilla essence and cream for 1 minute. Fold in the flour gently, till well blended. Press two-thirds of the dough into the prepared cake tin and smoothen the surface. Bake in the centre of the preheated oven for 20 minutes. Remove from the oven and set aside to cool for 30 minutes. The caramel sauce In the meanwhile, prepare the caramel sauce. Put the sugar into a heavy pan, over high heat and melt it, stirring with a wooden spoon till the sugar turns into an amber coloured liquid. Add the butter, condensed milk and golden syrup and cook for 2–3 minutes, allowing it to boil for 1 minute. Remove from heat and stir in the salt. Set aside to cool. Pour the caramel sauce over the cooled base. Sprinkle the remaining dough over the sauce. Return the tin to centre of the preheated oven. Bake for 20–25 minutes, till the top is golden. Remove from the oven and set aside to cool for 3 hours before slicing.

jam drops INGREDIENTS for 24 drops Butter for greasing a baking tray Refined flour 1 cup Butter ¾ cup Caster sugar ¼ cup + ⅛ cup Egg yolk, beaten 1 Orange juice 2 tbsp Mixed fruit jam ½ cup METHOD Lightly grease a baking tray with butter. Set aside. Sift the flour 3 times into a bowl. Cream the butter and sugar in another bowl for 4–5 minutes, till light and fluffy. Beat in the egg yolk, till well amalgamated Gently fold in the flour. Add the orange juice and blend well. Cover and refrigerate for 1 hour, till the mixture is firm. Preheat the oven to 150°C/300°F for 10 minutes. Shape the mixture into small balls and place on the prepared baking tray. Press your thumb into the centre of each ball to make a small indentation.

Bake in the centre of the preheated oven for 10 minutes. Remove from the oven. Fill the central indentation with a tsp of jam. Return to the oven and bake for 5 minutes longer.

peanut cookies INGREDIENTS for 24 cookies Butter for greasing a baking tray Refined flour 1 cup Baking powder 1 tsp Salt to taste Butter ½ cup Sugar ½ cup Egg yolk 1 Vanilla essence 1 tsp Milk 3 tbsp Peanuts, skinned and chopped 1 cup METHOD Preheat the oven to 150°C/300°F for 10 minutes. Lightly grease a baking tray with butter. Set aside. Sift the flour with the baking powder and salt 3 times into a bowl. Cream the butter and sugar in another bowl for 4–5 minutes, till light and fluffy. Add the egg yolk and cream, till well amalgamated. Stir in the vanilla essence. Fold in the flour and milk alternately, as lightly as possible, using a metal spoon, till well blended. Add the chopped peanuts and mix well.

Form the dough into small balls with your hands and place them on the prepared baking tray. Bake in the centre of the preheated oven for 15 minutes or till the biscuits are crisp and golden brown. Transfer to a wire rack to cool.

index Home-Made Icing Sugar xiv Meringue Topping xv Sour Cream xvii Golden Syrup xvii Custard xviii ICING RECIPES Butter Icing 1 Glacé Icing 2 Chocolate Fudge Icing 3 Caramel Icing 3 Cream Cheese Icing 4 Orange Butter Icing 4 Orange Cocoa Cream Icing 5 Coffee Cream Icing 5 Coffee Fudge Icing 6 Butter Cream Icing 1 6 Butter Cream Icing 2 7 Dark Chocolate Icing 7 Glossy Chocolate Icing 8 Lemon Curd 8 Orange Curd 9

CAKES Perfect Citrus Cake 11 Caramel Cake 12 Chocolate Cake 13 Choco Vanilla Swirl 14 Orange Cake 15 Very Berry Delight 16 Orange Sandwich Cake 17 Coffee Dream Cake 18 Swiss Roll 19 Sponge Cake 20 Vanilla Feather Cake 21 Lemon Ring 22 Date And Walnut Twirl 23 Trifling Lemon Sponge 24 Orange Raisin Loaf 24 Coffee Gâteau 26 Chocolate Cupcakes 27 Vanilla Cupcakes 28 Moist Apple Cake 29 Coconut Splash Delight 30 Tangy Mango Cake 31 Perfect Brownies 32 Sour Cream Coffee Cake 33 Chocolate Delight 34 Choco Orange Cake 35

Choco Coffee Fudge Cake 36 The Nutty Banana Cake 37 Apple Cake 38 Carrot Delight 39 Fruit Ring Cake 40 DESSERTS Black Forest Cake 42 Coffee Soufflé 43 Yoghurt Cream Pudding 44 Chocolate Biscuit Delight 45 Lemon Meringue Pie 46 Coffee Cream Drip 48 Choco Meringue 50 Apple Crumble 52 Banana Flambé 53 Baked Cheesecake 54 Baked Fruit Alaska 55 Nougat Soufflé 56 Chocolate Rolls 57 Apricot Cheesecake 58 Very Berry Choco Cups 59 Bread Pudding 60 Chocolate Fudge Pudding 61 Banoffie Pie2 62 Strawberry Dream 63 Butterscotch Delight 64

Chocolate Soufflé 65 Apricot Pudding 66 Chocoff Delight 67 Fruit Trifle 68 Mango Cream 70 Vanilla Nutty Pie 72 Kiwi Cheesecake 73 Crème Caramel 74 Orange Fluff 75 Wobbly Cream Delight 76 PARTY SNACKS: THIRST QUENCHERS Ginger Pop 78 Citrus Shake 79 Orange Cooler 80 Lemon Cooler 80 PARTY SNACKS: SAVOURY SNACKS Stuffed Buns 82 Garlic Bread 84 Ribbon Sandwiches 85 Spring Rolls 86 Chilli Cheese Toast 88 Pinwheel Sandwiches 89 Stuffed Bread Loaf 90 Mushroom Cases 91 Potato Balls 92

Sausage Rolls 93 Cheese Bouchées 94 Stuffed Mushrooms 95 Chicken Loaf 96 PARTY SNACKS: SWEET SNACKS Tarts 98 Delicious Toffee 99 Diamond Cuts 100 Date Roll 101 Coconut Toffee 102 Home-Made Chocolate 103 Blueberry Scones 104 Cinnamon Rolls 105 Yeast Doughnuts 106 Chelsea Buns 108 Refrigerator Cookies 110 Chocolate Biscuits 111 Cherry Biscuits 112 Peanut Crunch 113 Coffee Biscuits 114 Nutty Date Bar 115 Chocolate Chip Cookies 116 Salted Caramel Bars 117 Jam Drops 118 Peanut Cookies 119

Chocolate Cake {page 13}

Choco Vanilla Swirl {page 14}

Orange Sandwich Cake {page 17}

Lemon Ring {page 22}

Vanilla Cupcakes {page 28}

Perfect Brownies {page 32}

Carrot Delight {page 39}

Coffee Soufflé {page 43}

Yoghurt Cream Pudding {page 44}

Chocolate Biscuit Delight {page 45}

Ribbon Sandwiches {page 85}

Spring Rolls {page 86}

Date Roll {page 101}

Cinnamon Rolls {page 105}

Refrigerator Cookies {page 110}

Jam Drops {page 118}