ORANGE ROLL

Press, Volume CVII, Issue 31449, 16 August 1967, Page 3

ORANGE ROLL

(By

CELIA TIMMS)

A baked Orange Roll served with an orange sauce is certain to appeal to the sweettoothed.

To serve four or five you will need:—

1} cups flour 2 teaspoons baking powder 2 tablespoons butter Milk Salt 2 oranges Grated rind of 1 orange 2 tablespoons butter 2 tablespoons sugar

Method: Sift the flour, salt and baking powder and rub in the butter until the mixture, is well crumbled. Mix to a fairly stiff dough with milk. Roll out to J-inch thickness in oblong. Cut two oranges in half and extract their juice by hand, reserving it Remove the pulp from the skins and, after extracting any remain-

ing juice, spread over the pastry. Cream two tablespoons of butter with two tablespoons of sugar, the grated rind of one orange, and one teaspoon of juice and place in spoonfuls over the orange pulp. Roll up carefully as for Swiss roll; press the ends together. Place in a well buttered dish, sprinkle the top with sugar and add two tablespoons of water to the bottom of the dish to prevent burning. Bake 30 to 40 minutes in a moderate over (350). Serve with orange sauce.

To make the sauce, place orange juice in a small pan and add one-third of a cup of water and one tablespoon of sugar. Bring to the boil and thicken with lj teaspoons of arrowroot or cornflour, blended to a paste with a little cold water. Cook two or three minutes before serving. A little grated orange rind may be added to the sauce if a stronger flavour is liked.