6 T. Unsweetened cocoa
6 T. SugarM
Pinch of Salt
2 1/2 cup Milk
2 1/2 cup Light Cream
1/2 t. Vanilla (or more)
Pinch of Cinnamon Powder (optional)
•Mix cocoa, salt, and sugar.
•Add milk. Heat to dissolve.
•Add light cream, cinnamon, vanilla. Heat to just under boiling.
•Mix very well and pour into warm mug.
•Top with whipped cream, cocoa powder, and fine orange zest.
1 level teaspoon salt
1 oz English or Welsh butter [Well, it *is* the Dairy Cookbook]
1 oz caster sugar
2 oz currants
1/2 (half) oz fresh yeast
1/2 pint lukewarm milk
•Sift flour and sugar into bowl and rub in butter. Add sugar and currants, toss together lightly.
•Blend yeast with milk. Add all atonce to dry ingredients. Mix to firm dough. Knead for 10 minutes or until dough is smooth and elastic.
•Cover and leave to rise for 10 minutes. Knead well again, divide into 6 pieces. Roll into 6" rounds. Cover and leave to rise until almost double in size.
•Bake just above centre of fairly hot oven, 400 F or gas mark 6 for 20 minutes.
•To serve split open and spread thickly with butter. Can be split open and toasted before buttering.
Water - 250 ml (8 fl oz)
Gelatine - 25g (1 oz)
Sugar - 400g (14 oz)
Citric acid - ¼ tsp
Vanilla essence - ½ tsp
Triple-strength rose water - 2 tsp
Pink food colouring - few drops, optional
Icing sugar - 50g (2 oz)
Cornflour - 25g (1 oz)
•Place the water in a large saucepan and sprinkle the gelatine on to the liquid. Set aside until the gelatine is spongy. Add the sugar and citric acid, place the pan over a gentle heat and stir constantly until dissolved. Bring the mixture to the boil and boil for 20 minutes without stirring. Remove from the heat and allow to stand for 10 minutes.
•Stir in the vanilla essence, rose water and colouring if used. Pour into a wetted 15 cm (6 inch) square baking tin. Leave uncovered in a cool place for 24 hours.
•Sift the icing sugar and cornflour together on to a sheet of greaseproof paper. Turn the Turkish delight on to the paper and cut into squares using a sharp knife dipped in the icing sugar mixture. Toss well in the mixture, so that all the sides are coated. Pack in airtight containers lined with waxed paper and dusted with the remaining icing sugar and cornflour.