Carrots were utilized a lot during WW2..

They were promoted as a secret weapon against the enemy enabling pilots to see in the dark and civilians on the home-front were encouraged to eat up their carrots to help them see during the black-out and children warmed to “Doctor Carrot”- the children’s best friend.

Carrots were also rather sweet when cooked and used as a replacement for sugar or other foodstuffs in short supply because of the decrease in imported goods.

Today I tried carrots in a “mock apricot flan” recipe from the Ministry of Food. It was incredibly sweet and perfectly acceptable and I’m sure rather popular during WW2. I made mine into small mini-flans and served them with some mock cream

Mock apricot flan

• 1 lb finely grated young carrots
• 4 drops almond essence
• 4 tablespoons of plum jam (6 tablespoons in North America)
• 4 tablespoons water (6 tablespoons in North America)
• Shortcrust pastry/oatmeal pastry/potato pastry

Method

1. Line a large 9 inch flan dish or pie dish with shortcrust pastry (or make small individual pies like I did)
2. Bake without filling in a moderate oven for 25 minutes until golden brown
3. Meanwhile place the grated carrots, jam, water and almond essence into a saucepan
4. Bring to a simmer and cook gently and stir for around 20 minutes until you achieve a thick pulp
5. Spoon into the cooked flan case and return to oven for 5 minutes
6. Serve with custard or mock cream