RECIPES

BREAD PUDDIN
3KGS BREAD

1LB MARGARINE

1LB POWDERED MILK

8LBS WATER

2TBS ESSENCE

2TBS CINNAMON

2TBS NUTMEG

2TBS GINGER

200GRMS MIXED FRUIT

3LBS SUGAR

METHOD:

WEIGH AND CRUMBLE BREAD,ADD WATER AND MIX TOGETHER.

ADDMARGARINE,POWDERED MILK,ESSENCE,CINNAMON

NUTMEG, GINGER, MIXED FRUIT AND SUGAR.

BEGIN MIXING TOGETHER IN A BOWL WHILE ADDING THE REMAINING WATER.

GREESE TRAY AND COVER WITH MIXTURE

PLACE TRAY IN OVEN FOR 60 MINUTES AT 350 C

COOL AND SLICE AS DESIRED

DROPS

200GRMS RAISINS

5LBS COCONUT

6LBS FLOUR

2LBS SUGAR

150GRMS MARGARINE

150GRMS BAKING POWDER

2TSP NUTMEG

2TSP CINNAMON

2TSP COCONUT ESSENCE

WATER

METHOD

PLACE GRATED COCONUT IN MIXER ALONG WITH ALL OTHER

INGREDIENTS EXCEPT WATER

ALLOW DRY INGREDIENTS TO MIX AT A SLOW SPEED

ADD WATER SLOWLY CHECKING REGULARLY TO ENSURE THAT THE

MIXTURE DOES NOT BECOME TOO MOIST.

USING A SCOOP PLACE IN A TRAY AND BAKE FOR 35 MINUTES AT 350 C

LIGHT BANANA BREAD

3.4KGS FLOUR

3KGS SUGAR

3KGS BANANA

1.25KGS MARGARINE

30 EGGS

185GRMS BAKING POWDER

1TSP BANANA ESSENCE

2TSP VANILLA ESSENCE

2TSP CINNAMON

2TSP NUTMEG

2TSP GINGER

200GRMS NUTS

400GRMS RAISINS

100GRMS WATER

METHOD

WISK BUTTER AND SUGAR,ADD BANANAS AND WISK,ADD EGGS AND

WISK,ADD ALL OTHER INGREDIENTS AND WISK.

SCOOP INTO BAKING PANS,SPRINKLE WITH NUTS OR PLACE A CHERRY

IN THE CENTER.

PLACE IN THE OVEN FOR 35 MINUTES AT 350 C

SWEET BREAD

12 KGS FLOUR

5.4 KGS SUGAR

4.54KG COCONUT

150GRMS YEAST

375GRMS BAKING POWDER

2.4GRMS FAT

900GRMS CURRENTS

900GRMS MIXED FRUIT

45ML VANILLA ESSENCE

.086GRMS CINNAMON

.110GRMS NUTMEG

493GRMS WATER

METHOD

ADD COCONUT AND ALL OTHER DRY INGREDIENTS AND MIX WITH FAT
AND ESSENCE

ADD WATER TO THE MIXTURE CHECKING THE CONSISTENCY OF THE

BATTER

PLACE IN PANS SPRINKLE AND PLACE A CHERRY IN THE CENTER.

PLACE IN OVEN FOR 40 MINUTES AT 350 C

PONE

2LBS COCONUT

2LBS PUMKIN

10LBS CASAVA

1LB MARGARINE

4LBS SUGAR

2TSP VANILLA ESSENCE

2TSP CINNAMON

2TSP NUTMEG

2TSP GINGER

100GRMS WATER

200GRMS MIXED FRUIT

METHOD

ADD ALL INGREDIENTS TO A LARGE BOWL AFTER WEIGHING THEM AND

MIX TOGETHER ADDING WATER IF NECESSARY.

BAKE FOR 50 MINUTES TO 1 HOUR AT 350 C

SWEET DOUGH

25 LBS FLOUR

5LBS SUGAR

5LBS FAT

6OZ YEAST

1/2TSP COLOURING

1OZ SALT

1/2 TSP LEMON ESSENCE

2 TSP CINNAMON

2TSP NUTMEG

2TSP GINGER

12 LBS WATER

METHOD

MIX ALL INGREDIENTS TOGETHER EXCEPT WATER.

ADD WATER UNTIL YOU ACHIEVE THE CONSISTENCY YOU REQUIRE.

WEIGH DOUGH AND CUT IN LARGE BALLS.

FLATTEN AND PLACE IN MACHINE TO CUT DOUGH IN SMALL BALLS.

PLACE ON TRAYS AND PLACE IN POOFER TO RAISE.

PLACE FILLING AS NECESSARY BEFORE BAKING.

 STRUDEL BUNDT CAKE

22.68KGS CRÈME CAKE MIX

10.2 KGS WATER

1.13KGS OIL

OR

11.34 KGS CRÈME CAKE MIX

5.10KGS WATER

.567GRMS OIL

METHOD

MIX TOGETHER DRY INGREDIENTS AND 7.65 KGS WATER FOR 1 MINUTE
ON A SLOW SPEED,THEN 2 MINUTES ON MEDIUM SPEED. SCRAPE, ADD
WATER 2.55KG AND .340GRMS OIL TO THE BATTER. MIX FOR 1 MINUTE
ON SLOW AND THEN A FURTHER 2 MINUTES ON MEDIUM SPEED.PLACE
IN BAKING PANS AND INTO OVEN FOR 45 MINUTES AT 350 C.

DRIZZLE WITH ICING WHEN COOL.

SPONGE CAKE MIX

22.68KGS CAKE MIX

13.6KGS WATER

OR

11.34KGS CAKE MIX

6.8KGS WATER

METHOD

PLACE CAKE MIX IN MIXER AND ADD WATER.

MIX UNTIL THE CORRECT CONSISTENCY IS REACHED.

SCOOP INTO BAKING PANS OF YOUR PREFFERENCE.

PLACE IN OVEN FOR 35 MINUTES AT 350 C.

PUFFS

8PDS WATER

4PDS BUTTER

6PDS FLOUR

93 EGGS

METHOD

PUT THE WATER IN A POT WITH YOUR BUTTER ON THE STOVE TO MELT
THE BUTTER.

WHEN THE BUTTER MELTS ADD YOUR FLOUR AND BEGIN MIXING THE
FLOUR INTO THE BUTTER MIXTURE UNTIL THE TEXTURE IS SPONGY
AND NO FLOUR IS VISABLE.

THE BATTER IS THEN PLACED INTO A CAKE MIXER AND EGGS ARE
GRADUALLY ADDED.

MIX UNTIL THE BATTER IS FLUFFY.

SQUEEZE INTO THE DESIRED SHAPE AND SIZE.

BAKE FOR 35 MINUTES AT 350 C

PASTRY DOUGH

POTATO PIES

BEEF PIES

CHEESE PIES

CHICKEN PIES

SAUSAGE ROLLS

CURRENT ROLLS

CURRENT CAKE

ASSORTED TARTS

ALL THESE PASTRIES ARE MADE FROM THE SAME DOUGH. BOUGHT
FROZEN, THAWED AND CUT INTO MANAGABLE SHEETS. THE DOUGH IS
THEN ROOLED TO COVER THE TABLE AND CUT ACCORDING TO YOUR
NEEDS. TO FOLD THE PASTRY WATER IS SPRAYED ONTO IT. THIS
ENABLES THE PASTRY TO HOLD THE DESIRED SHAPE.
 FILLINGS

POTATO

IF YOU’RE USING FRESH POTATO PEAL, CUBE AND BOIL TO THE

DESIRED TEXTURE. WHEN IT’S FINISHED ADD SALT, ALL PURPOSE
SEASONING AND A LITTLE MASSALA.

IF YOU’RE USING POTATO FLAKES ADD HOT WATER TO THE FLAKES

AND MIX UNTIL SMOOTH

ADD 2TSP OF MASSALA TO THE MIX.

BEEF

SEASON AND COOK GROUND BEEF AND LEAVE TO COOL. THE BEEF IS
EASIER TO HANDLE IF COLD. YOU CAN SQUEEZE IT TO AVOID IT
CRUMBLING. PLACE IN THE CUT OUT CENTER OF THE PASTRY. SPRAY
WITH WATER AND COVER.

CHEESE

GRATE CHEESE. SEASON WITH ALL PURPOSE SEASONING, PEPPER,

CHIVES AND FLOUR.

SAUSAGE ROLLS

CUT FRANKS IN HALF. ADD PEPPER, ALL PURPOSE SEASONING AND

KETCHUP.

CHICKEN PIES

CHICKEN CAN BE COOKED IN ANY WAY YOU CHOOSE. BOILED OR

BAKED. THE MEAT IS STRIPPED, MINCED AND FRESH SEASONING IS
ADDED.