Into a small bowl, crumble the yeast and mash in the ½ teaspoon of sugar with a fork. Add 2 fluid ounces of the milk and cream the milk and yeast mixture together. Set the bowl aside in a warm, draught-free place for 15 to 20 minutes or until the yeast mixture is puffed up and frothy.
Sift the flour, salt, cinnamon and ginger into a warmed, large mixing bowl. Make a well in the centre and pour in the yeast mixture and the remaining milk. Using your fingers or a spatula, gradually draw the flour mixture into the liquids.
Continue mixing until all the flour is incorporated and the dough comes away from the sides of the bowl.
Turn the dough out on to a lightly floured board or marble slab and knead it for 10 minutes, reflouring the surface if the dough becomes sticky. The dough should be elastic and smooth.
Rinse, thoroughly dry and lightly grease the large mixing bowl. Shape the dough into a ball and return it to the bowl.
Cover the bowl with a clean, damp cloth and set aside in a warm, draught-free place for 1 to U- hours, or until the dough has risen and has almost doubled in bulk.
Meanwhile, using the teaspoon of butter, grease a baking sheet. Set aside.
Turn the risen dough out of the bowl on to a lightly floured surface and knead for 4 minutes. Roll the dough out into an oblong about i-inch thick. Using a table knife, spread the remaining butter over the dough. Sprinkle over the remaining sugar, the raisins and currants.
Roll up the dough tightly, Swiss roll style. With a sharp knife, cut the roll into 1-inch wide slices. Lay the slices, J- inch apart, on the baking sheet.
Preheat the oven to hot 425 °F (Gas Mark 7, 220°C).
Set the baking sheet aside in a warm draught free place for 20 minutes or until the dough slices have almost doubled in size. Place the baking sheet in the oven and bake the rolls for 15 minutes.
Remove the baking sheet from the oven. With the help of a fish slice, turn each roll over. Return the baking sheet to the oven and continue to bake for a further 10 minutes or until the rolls are well risen and golden brown.
Remove the baking sheet from the oven and transfer the rolls to a wire rack. Allow the rolls to cool for 10 minutes, if you are serving them warm, or allow to cool completely before serving.
Two refreshing Indian yogurt salads, perfect with spicy food, Raita II and Raita I are both easy to make.
An unusual, fruity sauce, Raisin Sauce goes well with most meats, especially roast pork or boiled tongue, and may also be served cold, with gammon.
10 FLUID OUNCES
1 oz. butter
2 tablespoons flour
8 fl. oz. home-made beef stock
2 fl. oz. dry white wine
4 oz. raisins, soaked for
20 minutes in
4 tablespoons white wine and drained
1 teaspoon lemon juice bouquet garni, consisting of parsley sprigs, 1 thyme spray and 1 bay leaf tied together -½ teaspoon ground cloves
2 teaspoon salt
2 teaspoon white pepper
In a small saucepan, melt the butter over moderate heat. Remove the pan from the heat and, with a wooden spoon, stir in the flour to make a smooth paste. Gradually pour in the stock and wine, stirring constantly.
Return the pan to the heat and bring the sauce to the boil, stirring constantly. Reduce the heat to low and add the raisins, lemon juice, bouquet garni, cloves, salt and pepper, stirring constantly. Simmer the sauce for 10 to 15 minutes, stirring frequently.
Remove the pan from the heat and remove and discard the bouquet garni.
Pour the sauce into a warmed sauceboat and serve immediately.