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Ginger Wine

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Ginger Wine Ginger - cleaned and sliced - 200 gms Sugar - 500 gms Cinnamon - 1 full stick Cloves 5-6 Dried red chillies - 3 Water - 3 litres Juice of one lime Put all ingredients except the lime in a big pan and bring to a boil. Reduce the flame and simmer for 2 hours. The liquid should reduce to 2 litres. Leave over night uncovered to cool. Then add the lime juice, stir thoroughly and strain into clean glass bottles. Refrigerate. Note. If using Indian ginger, use only 150 gms.
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Rum Fruit Cake

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Rum Fruit Cake   400 gms butter 400 gms dark brown sugar 400 gms eggs (6 large or 8 small) 550 gms flour 400 gms soaked fruit (dried apricots, raisins, dried figs, cranberries soaked in rum for atleast 2 days or more) Juice and grated peel of a large orange (or 3 tablespoon of marmalade) 1 heaped tablespoon of allspice powder or mix of equal quantity  cinnamon nutmeg and clove powder 15 gms baking powder 2 tablespoon of golden syrup 1 tablespoon of vanilla essence Heat the oven to 150 degree celecius, line your baking dish with butter paper and keep aside Sift the flour, baking powder, the spice powder and keep aside Cream the butter and sugar, add eggs one at a time. Add the essence and the golden syrup and the orange juice/marmalade. Mix nicely. Now add the flour bit by bit and when all the flour is incorporated, add the soaked fruits and orange peel. Pour into the baking dish and bake for atleast two hours depending on the size of the baking dish ...
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Coconut Ice

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Coconut Ice 2 cups icing sugar 1/2 tsp cream of tartar 3 and half to 4 cups of desicated coconut 1 tin (395 ml of condensed milk) Some vanilla essence A few drops of red food colouring Sift the icing sugar and the cream of tartar add the coconut. Mix the essence into the condensed milk and add to the coconut icing sugar mix. Spread into a greased and lined baking tin of large steel thali. Press down firmly and smooth the top with a spoon Make another batch of the mixture. Tint it pink and layer it over the white. Press firmly and cover with foil or cling wrap Refrigerate for a couple of hours. Then cut into desired shapes and store in an airtight container
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