Mock cream 3 – Recipe No 117


This is the BEST wartime mock cream recipe I have made to date and it’s very simple to make too! Even better used nice and cool from the fridge

I dolloped it on scones yesterday and just now (topped with summer berry jam) for a late morning nibble with a nice cup of tea!

Mock cream 3

  • 1 tablespoon (English tablespoon) of cornflour
  • 1 oz margarine
  • 1 oz sugar (fine)
  • 1/4 pint milk

Slowly blend the cornflour and milk together and add to saucepan and stir over a low heat until thickened. Remove and allow to cool completely.

Cream margarine and sugar together until light and soft and then gradually add in the cold cornflour/milk mixture a teaspoon at a time until all of it is mixed together to make a smooth, thick cream which stiffens further when stored in the fridge.

Click here for all 117 of my re-created wartime recipes


18 thoughts on “Mock cream 3 – Recipe No 117

  1. Well with all the problems I was having with immigration and David’s illness and death and all the other emotional family issues \i’m afraid that opportunity was lost- just to make me feel even more of a sodding failure. I try not to think about it

  2. Surely you can get back in touch. With all your mitigating circumstances they should try to be understanding. They and us will miss out on a great cookbook/story.

  3. NO, your opportunity was misplaced, or postponed, not lost. Your talent for writing, the wonderful recipes you have created, your blog, all of those can still go to a book. I attended a writers’ conference in Denver, CO in May and learned that so many authors are self-publishing today. You can make more money!! When my book was published by a large house, I made pennies on the dollar. Carolyn, your talent will NOT be ignored. You have a huge fan base to draw on right now, and that will not go away. If nothing else, start with your blog posts as the basis for your book, and let it rip. We believe in YOU.

  4. Your blog here is great! I have come back so many times since I found you. You’ll get back on track after you heal a bit more. I’m looking forward to everything you write about. Take care of yourself! From KS, USA

  5. Just tried this as needed cream and I was to tired to go out. Great recipe. I’ve dipped in and out of your recipes onver the years. Found you when lookiing for eggless food as darling son is allergic.

  6. Hi thanks for sharing this recipe! Your collection of recipes is immense and a great read. I recently found an American recipe similar to this one on Pioneer Woman’s website… it seems it is an old idea on both side of the Atlantic. I made a cake with the American version but linked to your recipe page too in my blog here The social history of recipes fascinates me! Thanks again for sharing your project!

  7. I have this recipe from my mother. I used to cream the butter and sugar. Yummy on chocolate cake. Which was my birthday request every year. Nice to see it back. 😆😇😇

  8. Can anyone tell me what cornflour is? Is it the corn masa flour found in the U.S.? or is it corn meal that is ground finer?

    • Yes cornflour (UK) is corn starch in the USA but made from maize (no added salt) but not made from wheat (loaded with salt), that’s the difference – always check the details on the packet !

      You will also find that corn starch made from maize is OK for people with coeliac disease and can safely eat many common plants, seeds, grains, cereals and flour, including corn, polenta, potatoes, rice and soya. However they should avoid barley, wheat, rye and semolina as they are some of the foods which contain gluten and as most pastas (including cous cous) are pasta these should be avoided

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  10. I didn’t let my cornflour mixture cool down enough before combining it, and the fat melted even after adding a single teaspoonful — I managed to rescue it by continuing to beat with a fork until it cooled and set, though!

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