Winner of the 1940s giveaway is…


If you are the winner or runner up of the ‘1940s Giveaway’ please make contact. I will make contact with you before the weekend and once I have your address will send off the winners prize and runners up prize too.

Thank you to everyone who entered and shared.

C xxxx

Country House Cake – Recipe No. 147


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This is the first recipe I’ve made out of my latest acquisition which is a fabulous wartime recipe book of tried and tested readers recipes printed by the Daily Telegraph during the war. Best thing was it just cost me a penny (plus £2.80 postage and packing)…

This came out amazingly well for an eggless cake and I added a sugar glaze to add a little extra decadence which was really nice and was so simple to do (a couple of dessert spoons of sugar dissolved in about 150 mls of boiling water and simmered for just a minute and drizzled over).

I used dairy free margarine and soy milk so this recipe is also suitable for vegans.

The whole cake cost about 50 pence to make so great value for money!

Country House Cake
12 oz plain flour
3 oz sugar
4 oz margarine
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon of mixed spice
6 oz dried mixed fruit
1/2 pint warmed milk

Method
Cream margarine and sugar together.
Add all dried ingredients making sure the flour is sieved and everything dry has been well mixed.
Stir in warm milk and beat well.
Place in a 7 inch deep tin.
Bake in a moderate 180 C for 1.5 to 2 hours.

Makes 12 slices.

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Mince-in-the-Hole – Recipe No. 146


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Another recipe from ‘Eating for Victory’. I LOVE this book because it literally is a made out of the scans of ACTUAL Ministry of Food leaflets bound together in a hardback book.

This recipe is for ‘Mince-in-the-Hole’ and was a way to use up bits of leftover meats which were minced up and formed into balls, roasted in the baking pan then the batter was added and baked until cooked.

Being a veggie I used Quorn mince but had problems forming it into balls that would stick together even with the addition of some sticky tomato chutney and a little bit of margarine. Nevertheless I was able to mound the mixture up sufficiently in the baking pan to make a fairly good attempt at it. It tasted very nice and I ate two portions with peas, carrots and gravy!

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CLICK HERE to look at this book on Amazon!

1940’s ‘Dad’s Army’ Giveaway!


competition

I’m in such a good mood about the forthcoming Dad’s Army Movie, I’m running a 1940s HomeGuard/HomeFront style GIVEAWAY to correspond with release of it!

The winner will receive a ‘Homeguard Memorabilia Pack, Vintage Union Jack style bunting, a Union Jack tea towel and a ‘Ration Book Recipes’ cook book. A great prize!

Goto www.the1940sExperiment.com, click on 145 Wartime Recipes, tell me below what your favourite is then SHARE this post on Facebook, or Twitter, Instagram or Pinterest or by e-mail with a friend.

Everyone who enters and has shared this page will go into the draw which will take place on February 8th, 2016. Winner will be announced on the 9th.

GOOD LUCK!

C xxx

Wartime Mock Crab – Recipe No. 145


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Lets get this straight right away. This doesn’t taste like crab in any shape or form BUT it was very tasty and so very simple to make and used up 1/2 a weekly egg ration per person (serves 4).

When I say it serves 4, it’s enough filling for 4 rounds of sandwiches with some cucumber, grated carrot, tomato or salad leaves…. but only just.

I served mine on a carrot and swede mash with some peas on the side. All my egg ration is used up for the week now as I had half of it.

Costs about 60p to make.

I got this recipe from yes another of Marguerite Patten’s books, “We’ll Eat Again”. More info here…

 

Wartime Mock Crab

1/2 oz of margarine
2 eggs or 2 reconstituted dried eggs
1 oz cheese
1 dessertspoon salad dressing
few drops of vinegar
salt and pepper as you like it

Method
Melt the margarine in saucepan, add the well beaten eggs.
Scramble until half set then add the rest of the ingredients.
Serve as a sandwich filling, on hot toast or over mashed potatoes.

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Which WW2 recipe should you try?


playbuzz

Found this ‘PlayBuzz’ this morning that someone had made out of my blog… it’s kind of cool!

Which WW2 recipe should you try?

Mine came up with Sausage Stovies.

What did yours come up with?

http://www.playbuzz.com/amydqx10/which-ww2-british-recipe-should-you-try

Thanks whoever did that!

C xxx

Bread and Butter Pudding – Recipe No. 144


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In Marguerite Patten’s “Victory Cookbook” there is always one pudding recipe that is an absolute ‘go-to’ when one needs comforting and one has spare eggs.

All becomes good in the world when you take that first spoonful of sugary topped, eggy, bready, sultana sprinkled, nutmeggy deliciousness, especially if served with a little hot custard.

It’s so moreish that one simply finds it’s addictive charm and charisma extremely hard to fathom, due to it’s rather plain and dumpy exterior and the fact the main ingredient is stale bread. But as we all know, in real life, sometimes the less bling the more zing!

The cost to make this, about £1.50 (not including custard) which isn’t bad seeing it will feed 4-6!

Bread and Butter Pudding (from the Victory CookBook)

During VE Day country celebrations in 1945, the farmers wife may have decided to make a REAL Bread and Butter pudding using shell eggs which would have been a bit of an extravagance.

  • 4 large slices of bread
  • 2 oz butter
  • 3 oz sultanas
  • 3 eggs
  • 2 oz sugar
  • 1 pint milk

For the topping:
sprinkling of sugar
a little grated or ground nutmeg

(to veganize use a 1/4 cup of soft tofu, blended, per egg, use a nut or soy milk and dairy free margarine)

  1. Method
    Spread the top of the bread with the softened butter and then cut each slice of bread into 4 neat squares and place buttered side up into a 2 pint (1.2 litre) pie dish.
  2. Sprinkle the sultanas on top. Beat the eggs with the sugar. Warm the milk, pour over the beaten eggs and sugar and pour over the bread and butter. Leave to stand for 20-30 minutes until the bread is swollen.
  3. Preheat the oven to 150C (300F) Gas Mark 2. Sprinkle a dessertspoon of sugar over the top with the nutmeg and then bake for an hour until just firm. If you’d like a crisp top turn the heat up to 180C (350F) Gas Mark 4 for the last 10 minutes.

Serves 4-6

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Victory Cookbook: Nostalgic Food and Facts from 1940 – 1954

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