Bridget White Anglo-Indian Recipe Books

Bridget White Anglo-Indian Recipe Books
ANGLO-INDIAN RECIPE BOOKS

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All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagiarism and infringement of Copy Right punishable by Law

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DUE TO THE PRESENT SITUATION, I AM NOT IN A POSITION TO POST MY BOOKS TO THOSE WHO ORDER THEM DIRECTLY FROM ME.
ALL MY ANGLO-INDIAN RECIPE BOOKS ARE AVAILABLE ONLINE ON Amazon.com
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Tuesday, August 29, 2017

VICEROY’S BANANA PUDDING



VICEROY’S BANANA PUDDING
Sharing the recipe of one of the dessert dishes that I showcased and served during the recent Colonial Cuisine Food Promotion Event at the J W Marriott Hotel New Delhi Aerocity. I have used an old recipe of my mum's but recreated it by standardizing the quantities in grams
Serves 6
Ingredients
200 grams refined flour or maida
200 grams butter
100 grams sugar
A pinch of salt
2 eggs beaten well
1 teaspoon baking powder
3 bananas cut into slices
6 teaspoons lemon juice
1 cup fresh cream whipped with 2 teaspoons sugar
½ cup desiccated coconut
Beat the butter and sugar together till fluffy. Add the eggs and continue beating for a few minutes. Add in the flour, salt and baking powder and mix well.
Pour the mixture in a greased baking dish. Arrange the banana slices evenly on top. Sprinkle lemon juice and desiccated coconut over the slices.
Bake at 160 C for 25 minutes until brown on the top.
Decorate with whipped cream if desired

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