Cooking For 1966 ORANGE ROLL

Press, Volume CVI, Issue 31154, 2 September 1966, Page 2

Cooking For 1966 ORANGE ROLL

(By CKLIA TIMMS) Orange Roll is a tasy baked pudding. Ingredients: 6oz self-raising flour 3oz butter 1 tablespoon sugar 1 tablespoon grated orange rind 4 tablespoons milk Filling: 1 tablespoon honey 1 cup soft breadcrumbs 2 teaspoons grated orange rind 1 tablespoon melted butter i cup water. Method: Sift the flour with a pinch of salt and rub in shortening. Add sugar and

orange rind. Mix to a firm dough with milk. Turn on to a floured board and knead lightly. Then roll to half-inch thickness. Spread with honey and cover with breadcrumbs, which have been mixed with the orange rind and melted butter. Moisten the edges of the dough, roll up and shape into a ring. Gash the top with a sharp knife every inch or so, making the gashes across the ring. Lift into a greased sandwich tin and bake in a hot oven (400 deg for 10 minutes. Pour the half cup of water into the centre cavity of the ring and cook for a further 15 or 20 minutes. Serve hot with a custard, orange flavoured.