Uncooked chocolate cake

This is a recipe from “We’ll Eat Again” by Marguerite Patten OBE and it was something children could make themselves if they were old enough to melt the margarine in a saucepan.. it tastes nice and chocolately and could be topped by chocolate icing once it has stood for a few hours to cool and harden. It really isn’t like cake but more like squares and this is how I served mine… not bad at all!


  • 2oz margarine
  • 2oz sugar
  • 2 tablespoons of golden syrup or corn syrup (3 tablespoons if using North American measures)
  • 2 oz cocoa
  • 6 oz crispy breadcrumbs
  • few drops of vanilla essence


Put the margarine, syrup and sugar in a pan and melt gently over a low heat until the margarine is fully dissolved. Mix well
Remove from heat and add the vanilla essence and the cocoa and mix thoroughly
Pour in breadcrumbs and mix until all coated with the mixture
Press down into 7 inch square greased tin.
Place somewhere cool for at least a few hours until firm
A topping can be added such as chocolate icing
Once set cut into squares
Makes 16 squares

Mock cream recipe 2

There is no way to get away from the slightly gritty texture of mock cream recipes if you use granulated sugar it BUT as confectioners (icing) sugar was not really being produced alternatives had to be thought of for those special treats and occasions that warranted a little decadence from limited rations…

Today I treated my Hobbits to split scones topped with mock cream and sliced strawberries….Em Hobbit even licked the bowl !

Here is the recipe I used- it tasted pretty good!

Mock cream recipe 2.

  • 125 grams margarine or butter
  • 4 tablespoons of castor or fine granulated sugar (6 tablespoons in Canada or USA)
  • a little water if using butter
  • 1 teaspoon of vanilla extract


Mix margarine and sugar together well and whip for 5 minutes until white and fluffy.
Add a teaspoon of vanilla essence and a little water if needed (if using butter)
Dollop on scones or spread inside a cake.