500 grams refined flour
1 teaspoon dried yeast
1/2 teaspoon salt
1/2 teaspoon cinnamon powder
50 grams butter
50 grams sultanas or raisins
50 grams black currants
2 tablespoons sugar
400 ml milk
2 eggs beaten
Disolve the yeast in a little warm milk. Put flour, sugar, salt, cinnamon powder, sultanas / raisins, black currants into a mixing bowl and make a well in the centre. Add the butter, milk, yeast and egg and knead till the dough is soft and elastic. Place the dough in a lightly oiled bowl and cover with a damp cloth. Leave aside for 2 hours by which time the dough would have doubled in size.
Punch the dough down and knead again. Divide the dough into 12 equal balls. Flatten them a little and place on a greased baking tray taking care to leave sufficient space between each bun. Cover and keep aside for 45 minutes till the dough rises again.
Make crosses with strips of dough and carefully place on each bun. Bake in a preheated oven at 200 deg C for about 20 minutes.
Simple Anglo-Indian Recipes by Bridget White-Kumar. Lip smacking recipes of popular and traditional everyday Anglo-Indian Food. Old forgotten dishes now revived to suit present day tastes and palates.
HOME MADE HOT CROSS BUNS
My name is Bridget White-Kumar. I’m a Cookery Book Author, Food Consultant and Culinary Historian. I’ve authored 7 Recipe books on Anglo-Indian Cuisine. My area of expertise is in Colonial Anglo-Indian Food and I have gone through a lot of effort in reviving the old forgotten dishes of the Colonial Raj Era. My Recipe books are a means of preserving for posterity the very authentic tastes and flavours of Colonial ‘Anglo’ India, besides recording for future generations, the unique heritage of Anglo-Indian Cuisine. I take up professional assignments and conduct Cooking Workshops and Training Sessions in Colonial Anglo-Indian Cuisine at Restaurants, Hotels and Clubs and large hospitality houses such as The Oberoi Mumbai, The Taj Conemara Chennai, The Taj West End Bangalore, Vivanta by Taj Whitefield, Sujan Luxury Rajmahal Palace Jaipur Sujan Luxury Sher Bagh Ranthambore, Bow Barracks Bangalore, Bangalore Club,Ivy Unwind Resort Bangalore, etc I also assist in organizing Anglo-Indian Food Festivals and Culinary Events besides conducting Cooking Classes for small groups.
Tel +919845571254 Email bridgetkumar@yahoo.com
www.anglo-indianfood.com
http://memoriesofkgf.blogspot.com
EASTER CAKE AND MIXED FRUIT FRITTERS
EASTER FRUIT CAKE
Serves 6 Preparation time 1 hour
300 grams plain flour or maida A pinch of salt
250 grams butter 250 grams sugar (powdered)
300 grams mixed dried fruit (chopped into small pieces and soaked in rum for 2 months)
1 teaspoon finely grated orange rind 2 eggs beaten well
½ cup cold milk 1 teaspoon baking powder
Sift the flour, baking powder and salt together in a big bowl. Mix in the butter and rub finely with the fingertips to form crumbs. Add the sugar, chopped fruit and orange rind and mix well. Add the milk and eggs and using a fork mix to a semi stiff batter without churning or beating. When evenly mixed pour the mixture into a greased and papered cake tin and bake in a hot oven for 45 minutes or till the cake is cooked inside and brown on the top.
MIXED FRUIT FRITTERS
200 grams refined flour / Maida
100 grams sugar
2 eggs beaten
1 cup chopped mixed fruit such as apple, pineapple, banana etc
½ teaspoon salt
oil for frying
Mix all the ingredients together to a thick smooth batter. Heat oil in a deep pan till smoky. Drop a tablespoon of the batter at a time into the hot oil and fry till golden brown.
Serve plain or with vanilla Icecream
Serves 6 Preparation time 1 hour
300 grams plain flour or maida A pinch of salt
250 grams butter 250 grams sugar (powdered)
300 grams mixed dried fruit (chopped into small pieces and soaked in rum for 2 months)
1 teaspoon finely grated orange rind 2 eggs beaten well
½ cup cold milk 1 teaspoon baking powder
Sift the flour, baking powder and salt together in a big bowl. Mix in the butter and rub finely with the fingertips to form crumbs. Add the sugar, chopped fruit and orange rind and mix well. Add the milk and eggs and using a fork mix to a semi stiff batter without churning or beating. When evenly mixed pour the mixture into a greased and papered cake tin and bake in a hot oven for 45 minutes or till the cake is cooked inside and brown on the top.
MIXED FRUIT FRITTERS
200 grams refined flour / Maida
100 grams sugar
2 eggs beaten
1 cup chopped mixed fruit such as apple, pineapple, banana etc
½ teaspoon salt
oil for frying
Mix all the ingredients together to a thick smooth batter. Heat oil in a deep pan till smoky. Drop a tablespoon of the batter at a time into the hot oil and fry till golden brown.
Serve plain or with vanilla Icecream
My name is Bridget White-Kumar. I’m a Cookery Book Author, Food Consultant and Culinary Historian. I’ve authored 7 Recipe books on Anglo-Indian Cuisine. My area of expertise is in Colonial Anglo-Indian Food and I have gone through a lot of effort in reviving the old forgotten dishes of the Colonial Raj Era. My Recipe books are a means of preserving for posterity the very authentic tastes and flavours of Colonial ‘Anglo’ India, besides recording for future generations, the unique heritage of Anglo-Indian Cuisine. I take up professional assignments and conduct Cooking Workshops and Training Sessions in Colonial Anglo-Indian Cuisine at Restaurants, Hotels and Clubs and large hospitality houses such as The Oberoi Mumbai, The Taj Conemara Chennai, The Taj West End Bangalore, Vivanta by Taj Whitefield, Sujan Luxury Rajmahal Palace Jaipur Sujan Luxury Sher Bagh Ranthambore, Bow Barracks Bangalore, Bangalore Club,Ivy Unwind Resort Bangalore, etc I also assist in organizing Anglo-Indian Food Festivals and Culinary Events besides conducting Cooking Classes for small groups.
Tel +919845571254 Email bridgetkumar@yahoo.com
www.anglo-indianfood.com
http://memoriesofkgf.blogspot.com
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