Clementine and Giselle loved cakes and goodies, but with the rationing of sugar, eggs and other staples they often had to make do with what they could cobble together. Today we would think they were very odd recipes but in the War, everyone had to 'make do'.
Ask your grandparents (or great grandparents!) what they used to make for a treat during food rationing. There are lots of modern day recipes you could try, too, and compare !
Wartime Christmas Pudding:
1 cup flour
1 cup breadcrumbs
1 cup sugar 1/2 cup suet
1 cup mixed dried fruit
1 teaspoon mixed spice
1 cup grated potato
1 cup grated raw carrot
1 teaspoon bicarbonate of soda, dissolved in 2 tablespoons of hot milk.
Mix the flour, breadcrumbs, sugar, suet, fruit and spice together. Then add the carrot and the potato, and then lastly all the liquid. Turn it into a well greased pudding basin and steam or boil for 4 hours.
Make a brandy cream, or vanilla cream to pour over the top and garnish with holly leaves !
Wartime Carrot Fudge:
150ml condensed milk
25g golden syrup
225 grated carrots
Get an adult to help you with this as the liquid gets very hot!
Using a large, heavy pan, dissolve the sugar and syrup in the milk and then add the grated carrots and any flavouring *. Boil vigorously, stirring with a wooden spoon, until the sugar thermometer shows the temperature to be 240°F or 115°C. Or once it starts to “bond” together, change colour and start to smell toffee-ish! Take care not to splash the mixture which is very hot. Take off the heat and stir in the butter a little at a time. Pour the mixture into a greased 8? / 20cm square tin to cool. Once its cool, you can either cut into small squares or roll into balls and dip in icing sugar. Store in an airtight tin.
50g melted plain chocolate OR 1 tsp cocoa powder OR 1 tsp instant coffee powder OR 1 tbsp orange juice OR 2 drops vanilla essence.