BREAD ROLLS (16 portions)

Ingredients Quantity

Refined flour 500 gm

Grain sugar 20 gm
Yeast 20 gm
Fat 20 gm
Salt 10 gm
Water 300 ml (approx.)

METHOD

1. Sieve the flour.

2. Make a well and add sugar, yeast and using water make a soft dough.
Knead well.
3. Cream fat and salt and rub it into the dough. Round it up and keep it
covered. Under a wet cloth.
4. After it doubles in size, knock back and divide it into 16 equal
portions. Round up each portion and keep it under a wet cloth till it
becomes light to touch.
5. Take each portion, make a strand and give it the desired shape and
place it onto a lightly greased baking sheet.
6. Allow it to prove for 30-45 minutes and then bake at 230° C for 10-12
minutes. Remove. Apply fat and allow it to cool.
SWISS ROLL

Ingredients Quantity

Eggs 3 Nos.
Flour refined 90 gm
Sugar grain 90 gm
Baking powder ¼ tsp
Vanilla essence a few drops
Jam 60 gm

METHOD

1. Break eggs into a bowl with sugar, add essence and place bowl on a pan
of hot water, being careful not to let the water touch the bowl.
2. Beat until stiff and creamy.
3. Sift flour and baking powder into the mixture folding in the flour
carefully. Add hot water and fold in.
4. Pour the mixture onto a greased and lined “Swiss roll” tray and bake
at 200° C for 10-12 minutes.
5. Quickly turn on to paper, dusted with sugar.
6. Remove lining paper from top. Cut off the stiff edges, spread jam and
roll with the help of the paper.
7. Cool in paper.
MADELINES

Ingredients Quantity

Margarine 75 gm
Refined flour 115 gm
Powdered sugar 115 gm
Baking powder ¼ tsp
Eggs 2 Nos.
Dessicated coconut 65 gm
Glace cherries 30 gm
Jam mixed fruit 60 gm
Strawberry essence ¼ tsp
Butter icing a little

METHOD

1. Sieve flour and baking powder together.

2. Cream margarine and sugar.
3. Heat eggs with essence and gradually add it to the creamed mixture.
4. Fold in sieved flour lightly.
5. Grease madeline moulds and fill 3/4th with the mixture.
Bake at 180°C for 20 minutes. Demould and cool
NANKHATAI

Ingredients Quantity

Refined flour 140 gm

Powdered sugar 80 gm
Hydrogenated fat or 90 gm
Clarified butter (ghee)
Ammonium carbonate 1/8 tsp
Soda bicarbonate 1/8 tsp
Curd 1 tblspn
Nutmeg powder or ½ tsp
Cardamom powder
Charoli/pistachio/cashewnuts 10 gm

METHOD

1. Cream fat and sugar well.

2. Add in the curd, ammonia and soda bicarbonate. Cream well.
3. Add the flour and knead well with cardamom powder.
4. Divide into 20 portions.
5. Form into smooth round balls and place on a greased tray.
6. Decorate with pistachio or charoli.
7. Bake at 110°C for about 45 minutes to one hour.
FRUIT CAKE

Ingredients Quantity

Flour 115 gm
Margarine 85 gm
Sugar powder 115 gm
Sultanas 20 gm
Candied peel 40 gm
Angelica 40 gm
Cashewnuts 20 gm
Cherries 40 gm
Lime ½ No.
Baking powder ½ tsp
Egg 2 large
Caramel 1 tsp
Lemon essence ¼ tsp

METHOD

1. Chop the fruits and squeeze lime juice over it and mix.
2. Make a sponge in the usual way. Add the caramel after the addition
of eggs.
3. Sprinkle a little flour over the fruits to ensure that the fruits do not
settle to the bottom of the cake. Cut and fold the flour and fruit
mixture. Mix properly using a spatula.
4. Pour it into a lined cake tin and bake at 150 C for 1 – 1d ½ hr.

N.B.: Rum can be added to the fruits. Spices such as cinnamon, cardamom
and cloves powder can be added too.
TRICOLOUR BISCUITS (8 portions)

Ingredients Quantity

Biscuit Base

Refined flour 170 gm

Powder sugar 85 gm
Margarine 85 gm
Baking powder ¼ tsp
Vanilla essence few drops
Milk (cold) 45 ml

Filling

Yellow jam 115 gm

Red and green colouring
Butter icing – little

METHOD

1. Sift flour and baking powder.

2. Cream margarine and sugar till light and fluffy.
3. Add essence to milk.
4. Work in flour with hands using as much milk as necessary to make a
pliable dough.
5. Roll out and cut even number of biscuits using a cutter.
6. On half the number cut out three holes with a half inch savoy nozzle.
7. Bake at 150 C for about 30 minutes.
8. Sandwich a plain biscuit with a holed one using a thin layer of butter
icing.
9. Sprinkle over the icing sugar and fill each hole with different coloured
jam, yellow green and red.
 FRENCH BREAD (400 gm)

Ingredients Quantity

Refined flour 250 gm

Yeast 10 gm
Sugar 10 gm
Salt 7-8 gm
Water 150 ml approx.
Poppy seeds 5 gm
Egg 1 for egg wash

METHOD

1. Make a dough using all the ingredients except poppy seeds. The
dough has to be a hard dough. Round it up and keep it for
proving for about 20 minutes.
2. Knock back and mould it into a French bread i.e. bulging in the
centre and tapering at the ends and place it on a French bread
tray to prove for about 30 minutes.
3. Apply egg wash. Sprinkle some poppy seeds. Make 2-3 slashes
and bake at 200°C for 20 minutes. Then reduce the
temperature to 100°C and allow the bread to harden up.
MADEIRA CAKE

Ingredients Quantity

Refined flour 170 gm

Baking powder ½ tsp
Grated jam rind ½ tsp
Powder sugar 115 gm
Margarine 115 gm
Eggs 3 Nos.
Milk to mix 60 ml
Lemon essence 2 drops
Lemon juice ½ No.
Candied peel 20 gm

METHOD

1. Sieve dry ingredients and add grated lemon rind.

2. Cream margarine and sugar
3. Beat in eggs a little at a time.
4. Add sieved dry ingredients to the creamed mixture alternately with
little milk and the essence.
5. Bake for 1 to 1 ½ hrs at 150 °C.

N.B.: Place thin strips of peel on top before baking.

SWISS TARTS

Ingredients Quantity

Refined Flour 115 gm

Powder sugar 30 gm
Butter/Margarine 115 gm
Vanilla essence a little
Jam 55 gm
Paper cases 7 Nos.

METHOD

1. Cream fat and sugar till light and fluffy.

2. Add essence.
3. Beat in half the flour mixing well.
4. Beat the remainder of flour and beat until mixture is well blended. Do
not over beat.
5. Using a large star nozzle pipe into paper cases, in a spiral motion
leaving a depression in the centre.
6. Bake in a moderate oven 100 C for 40 to 60 minutes. Cool. Fill
depressions in the centre with jam.
MELTING MOMENTS (16 portions)

Ingredients Quantity

Refined flour 140 gm

Margarine 115 gm
Powder sugar 90 gm
Egg ½ No.
Baking powder ¼ tsp
Cornflakes 55 gm
Lemon essence ¼ tspn
Lemon juice ½ No.

METHOD

1. Cream fat and sugar till light and fluffy.

2. Add beaten eggs and lemon essence and lime juice
3. Work in flour and baking powder and mix to a smooth dough.
4. Divide the dough into small portions. Round them in wet hands.
5. Roll in crushed cornflakes and put on a baking sheet.
6. Bake in a moderate oven at 150 °C for 40 minutes.
VANILLA BUNS (12 portions)

Ingredients Quantity

Butter 70 gm
Powdered sugar 115 gm
Refined flour 115 gm
Baking powder ¼ tsp
Egg 2 Nos.
Vanilla essence ¼ tsp
Milk or water 60 ml approx.
Paper cups 12 Nos.

METHOD

1. Cream butter and sugar till light and fluffy.

2. Beat eggs and add gradually with continuous beating.
3. Sift together flour and baking powder and fold into the creamed
mixture with sufficient milk to give dropping consistency. Add
essence, mix lightly but well.
4. Half fill the patty tins (lined with paper cups).
5. Bake at 180° C for 15-20 minutes or till firm to touch.
Queen of puddings

Milk 250ml
Grain sugar 60gms
Eggs 2nos
Butter 30gms
Fresh bread 3 slices
Jam 30gms
Vanilla few drops
Nutmeg pwd a pinch

Method:
1. In a vessel mix sugar and egg yolks, milk and butter together. Add
essence and nutmeg pwd and pour over the bread slices arranged in
a tray.
2. bake till firm
3. Beat jam and spread over the pudding
4. Beat egg white stiffly, adding grain sugar a little at a time.
5. spread the meringue over the pudding
6. Bake in a slow oven for about 15mins, till meringue is set and pale in
colour.