Indian cuisine is the general name for the foods of the Indian subcontinent, characterized by the extensive use of various spices, herbs, and other vegetables, and sometimes fruits grown in India and also for the widespread practice of vegetarianism in Indian society. Each family of Indian cuisine includes a wide assortment of dishes and cooking techniques. As a consequence, it varies from region to region, reflecting the varied demographics of the ethnically-diverse subcontinent.


2 oz ghee
6 cloves
4 pieces of cinnamon stick
1 lb flour
2 eggs
2 tsp mixed essence
2 tins evaporated milk
1 tin condensed milk
4 oz sugar
2 heads elichee
1 pt water
2 oz margarine
2 oz currants
2 oz cherries
2 oz raisins


1 Heat ghee, add cloves and cinnamon and cook for a few minutes.
2 Add flour and turn until flour is parched. Meanwhile beat the
  eggs and essence together, and add milks, sugar, elichee and water.
3 Add milk mixture to flour and stir until all liquid has been
4 Add margarine and turn until mixture drops from the spoon, ensuring
  that all lumps have disappeared.
5 Add dried fruit and mix. Remove and serve as dessert.

Serves 12