Ingredients

Garnish

Preparation

• Soak the ham to remove excess salt, then wipe the ham dry.
• Combine the cider, vinegar, bay leaves, mace, cinnamon, peppercorns, ginger and cloves.
• Cook the ham in the cider mixture for about 2 hours or until ham is cooked (skin comes away easily when cooked). This may be done either by boiling or baking.
• Remove the skin and score.
• Rub brown sugar over the surface, interface tangerines or oranges and bake in hot oven for 20 minutes.
• Garnish and serve with watercress or parsley.

Ingredients

Preparation

• Peel the yams and cut in thin round slices. Reserve enough yams for a top layer.
• Place half the yams in a buttered baking dish, cover with half the margarine (cut into tiny bits or melted), sprinkle with half the Bread crumbs and onion, salt, pepper and cubes of ham. Repeat this entire step.
• Top the dish with the yams reserved for this purpose. Brush with melted butter and sprinkle with the remainder of the Bread crumbs.
• Pour milk in until it can be seen between the slices.
• Cover and bake at 350°F for 1 hour.
• Uncover and bake for 15 minutes or until tender and browned.

Ingredients

Sponge

Dough

Preparation

Sponge

• Pour 1¼ cups of cold water into a bowl.
• Dissolve the yeast in the remaining ¼ cup water, then add to bowl.
• Stir in the sugar and salt. Gradually add the flour.
• Cover and let it stand overnight before adding to dough.

Dough

• Add the milk, sugar, salt and margarine to the water in a bowl.
• Gradually add flour, mixing all the time.
• Tear the sponge into small pieces and add to the dough mixture.
• Knead the dough on a lightly floured surface until smooth and elastic.
• Shape as desired and let rise 30 to 40 minutes.
• Bake in an oven preheated to 375°F until the loaves sound hollow when tapped.

Ingredients

Preparation

• Wash the hearts, slit open, remove any large blood vessels or gristle and wash again.
• Fill with a stuffing made of Bread crumbs, chopped onion, melted butter, ground ginger and seasoning.
• Tie the hearts firmly together in their original shape with string, dredge with seasoned flour and brown quickly in the hot fat.
• Place in a casserole dish with the stock, cover and bake in a moderate oven (350°F) for 2½ hours, basting and turning them frequently.
• Add the onions for the last 45 minutes of the cooking time.

Ingredients

Preparation

• Put half the sugar into a pan with ½ pint of cold water to each pound of sugar. Boil to a thin syrup.
• Remove all the stalks and bruised parts from the fruit, if any. Add to the syrup, and simmer gently until the fruit is half cooked.
• Place in a china or earthenware bowl, and when cool cover and leave until the next day. This allows the sugar to be absorbed into the fruit.
• Strain the syrup into a preserving pan and add the rest of the sugar.
• Boil until it thickens.
• Allow to cool slightly then put in the fruit and simmer until tender.
• Remove the fruit carefully and place onto a deep dish. Strain the syrup over.
• Cool, and leave covered for 48 hours.
• Spread out flat in a single layer and leave until quite dry. This may be done in an oven (turned off), or in the sun.
• When thoroughly dry, pack in air-tight jars.

Note: Each fruit must be processed separately. Use fruit which is in good condition, not too green and not too ripe.

Thanks to Rita Prashad in Guyana for this recipe.

Ingredients

Preparation

• Sift the flour then mix together with spice, salt and sugar;
• Rub the lard or margarine into the mixture;
• Add the candied peel and currants;
• Add yeast and enough milk and mix to a soft dough, just firm enough to be shaped after it is risen;
• Knead the dough well until it is smooth and elastic;
• Put to rise until it is twice its size ââ'šÂ¬' this will take about 45 minutes;
• Knead and shape into buns. Flatten slightly and make a deep cross on top with a knife;
• Allow to rise again for 15 minutes;
• Bake in a hot oven for about 20 minutes,lowering the heat slightly after 5 minutes;
• Rub over with butter to glaze.