ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

NO COPYING ALLOWED FROM THIS SITE

All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Buy these Anglo-Indian Cookery Books here

Buy these Anglo-Indian Cookery Books here
For copies contact: Bridget Kumar Tel: +919845571254 Email: bidkumar@gmail.com / bridgetkumar@yahoo.com A whole set of the 6 books mentioned above costs as under: (includes the Postage and handling) 1. Within India Rs. 1800.00 (Payment through Cheque or Bank Trnasfer) 2. Outside India: Australia: A$ 125.00, Canada C$ 130.00, UK: GBP 75.00, USA: $130.00 (Payment through Western Union or PayPal) ALSO AVAILABLE ON AMAZON.IN & FLIPKART

Pay through PayPal

Friday, May 16, 2008

CHOCOLATE RUM CAKE WITH FRESH CREAM TOPPING

Serves 6
Preparation time 1 hour
Ingredients

250 Grams Plain Flour / Maida
250 grams soft brown sugar
3 Eggs Beaten
3 tablespoons cocoa
1 teaspoon baking powder
1 cup sunflower oil or any other cooking oil
1 cup milk
1 teaspoon vanilla essence
4 tablespoons Rum
200 grams fresh cream
3 tablespoons icing sugar
10 walnut halves

Sift flour, cocoa and baking powder into bowl. Mix in the brown sugar. Add the beaten eggs, rum, oil, a little milk, and vanilla essence and mix well to a smooth batter. Pour into a greased and papered cake tin and bake for 1 hour in a slow oven or until the case has risen well and brown on top. Set aside to cool then remove from the tin.

Beat the Cream, Icing sugar and the remaining milk until thick and creamy. Pile on top of the cake and smoothen with a spatula. Decorate with the walnut halves.