Sorrel Drink

Sorrel Drink
4 cups dried sorrel
1-2 cups sugar (sweeten to your taste)
12 cups water
10 cloves
2 cinnamon sticks
Thick slice of ginger

Place dried sorrel in a large pot and add water, sugar to taste, cloves, cinnamon sticks and ginger. Simmer for about 20 minutes. Cover pot and allow to cool for several hours. Strain (twice if needed), bottle and refrigerate. Serve with ice. *Add a splash of rum if you wish.


Baked Green Banana Pudding

1 cup coconut milk
6 green bananas (grated)
2 tbsp. raisins
1 cup brown sugar
 ½ tsp. nutmeg
2 tbsp. flour
¼ tsp. salt
2 eggs
1 oz. margarine
2 tbsp. shredded coconut
½ tsp. vanilla essence

Add ½ cup coconut milk to grated bananas. Crush and beat until smooth. Add all other ingredients and blend well together. Pour into greased dish. Bake for 40 minutes in moderate oven (350 degrees). Decorate when cooled with grated coconut. 

Hot Cross Buns

1 package dry yeast
½ tsp. salt
½ tsp. spice
1 tsp. ginger
1 lb. flour
2 oz. sugar
2 oz. margarine
1 cup warm milk
2 oz. raisins
1 oz. mixed peel
*Glaze (see recipe below)

Dilute yeast in a little lukewarm milk, leave for 5-10 minutes. Sift dry ingredients together (salt, spice, ginger and four). Rub margarine into flour mixture. Add warm milk to yeast mixture and gradually mix into flour mixture. Knead flour mixture and sprinkle in raisins. Knead again and put to rise until double in size. Knead once more and shape into bun loaves or rolls . Put to rise for about 15-20minutes. Preheat oven to 375 degrees.  Before baking, cut 2 gnashes at right angles to form a cross. Bake for about 25 minutes until golden brown and fill the corss gnashes with Glaze icing after baking.

Glaze Icing:
8 oz. icing sugar
2 tbsp. warm water
1 tbsp. vanilla or almond essence

Roll lumps out of sugar. Sieve in a bowl and place over boiling water hot water. Add warm water gradually. Beat until icing is smooth and warm. Remove from heat. Add essence gradually. The icing should coat the back of a spoon. Cool and use on cakes, rolls and buns.


Holiday Cake

8 oz. butter
8 oz. sugar
4 eggs
8 oz. flour
½ tsp. baking powder
1 lb. mixed dried fruit
2 oz. nuts (finely chopped)
Grated lemon rind (from 1 lemon)
4 oz. mixed peel
¼ tsp. salt
½ oz. peanut halves or (sliced almonds)

*Preheat oven to 350 degrees, and line an 8 inch cake pan with greased wax paper.  
Cream butter and sugar until creamy; add eggs one at a time (beating thoroughly after each addition). Sieve flour with baking powder. Lightly fold in the flour a little at a time. Add fruit, nuts and rind with the last bit of four. Pour mixture into 8 inch cake pan that has already been lined with greased wax paper. Sprinkle nuts on top of cake mixture and bake for about 1 ½ hours.