CHRISTMAS PUDDING


Serves 6 Preparation time 1 hour

200 grams fresh bread crumbs
200 grams butter
2 teaspoons instant coffee (Nescafe or Bru)
2 teaspoons golden or caramel syrup
½ teaspoon baking powder
2 eggs beaten well
¼ cup rum
1 teaspoon ground cinnamon and cloves
¼ teaspoon ground nutmeg
100 grams raisins
100 grams chopped sultanas
100 grams mixed peel
½ teaspoon salt
100 grams sugar

Cream the butter and sugar together then add the eggs and mix well. Gradually add all the other ingredients and mix well. Grease a Pudding Mould or any suitable bowl with butter. Pour the pudding mixture into it then steam the pudding for about 1 hour on low heat till it is firm to touch.

Note: This pudding can be made in advance and refrigerated till required. Steam for 10 minute or microwave for 3 minutes before serving

CHOCOLATE BROWNIES

Serves 6 Preparation time 1 hour

200 grams refined flour or maida
2 eggs
200 grams sugar
200 grams butter
A pinch of salt
2 tablespoons cocoa powder
1 teaspoon vanilla essence
2 tablespoons broken cashew nuts of walnuts

Beat the butter, sugar, eggs, salt, cocoa powder and vanilla essence together till creamy. Add the flour and mix well. If mixture is too thick add a little milk. Pour the mixture into a buttered and floured cake tin and sprinkle the broken cashew nuts or walnuts on the top. Bake for 30 to 40 minutes in a moderate oven. The top should be brown and crisp.

ANGLO-INDIAN CHRISTMAS TREATS

ANGLO-INDIAN CHRISTMAS TREATS

KAL KALS (Fried sweetened balls of dough)
Serves 6 Preparation time 1 hour
Ingredients

I kg refined flour or maida
6 eggs beaten well
2 cups thick coconut milk
½ teaspoon salt
300 grams sugar
1 teaspoon baking powder
Oil for deep frying

Mix the flour, salt, sugar and baking powder together. Add the coconut milk and eggs and knead to a soft dough. Keep aside for an hour. Form kalkals by taking small lumps of the dough and roll on the back of a fork or a wooden kalkal mould, to form a scroll. Alternately, roll out the dough and cut into fancy shapes with kalkal or cookie cutters. Heat oil in a deep pan and fry as many kalkals as possible at a time. Keep aside.

To ice the kalkals, melt 1 cup of sugar with ½ cup of water and when the sugar syrup crystallizes pour over the kalkals and mix well. Store in airtight boxes when cold.

ROSE COOKIES
Serves 6 Preparation time 1 hour
Ingredients

½ kg refined flour or maida
250 grams rice flour (optional)
1 cup coconut milk
200 grams sugar
6 eggs beaten well
½ teaspoon salt
1 litre oil for frying
1 teaspoon vanilla essence
1 teaspoon baking powder

Mix all the ingredients together to form a smooth slightly thick batter.
Heat oil in a deep pan till it reaches boiling point. Now place the rose cookie mould into the oil to get hot. When the mould is hot enough dip it half way only into the batter and put it back immediately into the boiling oil. Shake the mould to separate the cookie from it. Heat the mould again and repeat the process. Fry rose cookies till brown. Continue in this way till the batter is finished.

Note: The batter will stick to the rose cookie mould with a hissing sound only if it is sufficiently hot otherwise it will just slide off the mould