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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

Friday, March 05, 2010

HOME MADE MARMALADE ROLL

250 grams Plain flour or maida
250 grams butter 200 grams sugar
3 eggs beaten
½ teaspoon baking powder
1 teaspoon orange essence
2 tablespoons milk
3 tablespoons marmalade
¼ teaspoon salt

Sift the flour, salt and baking powder together. Cream the butter and sugar together in a suitable bowl. Add the beaten eggs, orange essence and mix well. Fold in the flour a little at a time. Add a little milk if the mixture is too thick. Pour into a greased and floured cake tin and bake for 30 to 35 minutes or till the cake is cooked and brown on top. Take a sheet of thick brown paper and sprinkle a little water on it. Sprinkle sugar liberally on it. While the cake is still hot, turn it out on to the dampened paper. Cut it horizontally in the center without going to the ends and open it out so that it becomes a square. Spread warm marmalade on it then roll it tightly with the paper to form a roll. Chill in the refrigerator for about 2 hours. When required cut into round slices and serve.

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