Egg yolks 2

Butter ½ cup

Castor Sugar @ cup

Almonds (roasted
and crushed) 4 tbsp

Vanilla Essence ½ tsp

Salt ½ tsp

Raisins(soaked

in rum ¼ cup

for 20 min.)

Saffron ½ tsp

For the icing:

Icing sugar 5 tbsp

Lemon juice 4 tsp

Glace fruits, flaked almonds to decorate.

Combine the flour, dried yeast and sugar in a large bowl and add milk slowly while beating to make a smooth batter.

Cover and keep for 20 minutes. Remove raisins from the rum and add saffron to it.

To make dough rub half the quantity of flour with butter till it resembles breadcrumbs. Add this and strained rum to the yeast sponge and mix till smooth. Add sugar, raisins, egg yolks, vanilla essence, salt, cardamom and the remaining flour to make a stiff dough. Knead until soft and smooth. Cover and keep in a warm place to rise for 1½ to 2 hours till it becomes double in size.

Grease and dust with flour a mould. Knead the dough a few times and flatten from centre place almonds in the centre and knead till these are well mixed in. Drop the dough into the mould (16cmsx15cms) leaving room for the rise. Cover and keep for another 2 hrs. Until the dough reaches the top of the mould. Bake in a preheated oven at 200°C for 5 minutes reduce temperature to 180°C and bake for 75 to 90 minutes or till done. Turn the loaf from the mould and let it cool.

Mix icing sugar and lemon juice till smooth. Spoon over the loaf. Sprinkle glace fruits, almonds on top and serve.

Mixed fruit cocktail 1 small tin

Orange jelly 1 packet

Gelatine 1 tbsp

Cream (Whipped) 200 gm

Ice cream soda 1 bottle

Apple (cubed) 1

Sugar 6 tbsp

Glace fruits & walnuts for decoration.

Add sugar 2 cups of water and boil. Remove from flame and add jelly powder. Stir till granules dissolve. Keep aside. Dissolve gelatine in fruit cocktail syrup. Boil and add to the jelly water. Liquidise the cocktail fruits and add to jelly mixture. Whip after adding ice-cream soda. Add cream and whip for some more time. Add apples and walnuts. Mix and pour in a mould. Leave to set in freezer for an hour. Unmould and decorate with cherries and other fruits.

Flour 1 cup

Eggs 3

Sugar ¼ cup

Butter 100 gm

Honey 2 tbsp

Cocoa Powder 1 tbsp

Brandy ¼ cup

Walnuts ¼ cup

Fresh Cream

(whipped) 1¼ cups

Glace Cherries 100 gm

(chopped)

Melt butter on low flame add sugar and honey mix in eggs and beat. Fold in flour, cocoa and walnuts till smooth and light. Pour in a pudding shaped mould and cook at 100 degrees in microwave for 4-5 minutes. Wait for 5 minutes before tuming out. Let the cake cool completely. Then cut into three layers. Sprinkle brandy on each layer. Sandwich the layers together with ¼ cup whipped cream to which cherries and chocolate chips have been added. Cover the top and outside of the cake with rest of the cream and decorate with cherries and chocolate chips.

Flour 3/4 cup

Custard powder 1 tbsp

Icing sugar 1 tbsp

Butter 60 gm

For topping

Blended almonds 1/3 cup

Walnuts 1/3 cup

Castor sugar 1/3 cup

Glucose syrup 3 tsp

Cream 3 tbsp

Sift icing sugar, flour and custard powder. Rub in butter. Add enough water and knead to make smooth soft dough. Cover and refrigerate for 30 minutes. Roll this dough between sheets of greaseproof paper till 3 mm thick. Cut rounds with cookie cutter. Place these 2 cm apart on greased over trays and bake in pre-heated oven at 190°C till lightly browned.

For topping: Chop nuts and lightly roast these. Mix sugar, glucose and water in pan, stir without boiling for 2 min. Gently add cream and nuts.

Place a level teaspoon of topping as each cookie and stand at room temperature until set.