Good evening! I am reposting this authentic WW2 recipe for “Mock Black Pudding” that I recreated 5 years ago as I made a video recipe of this dish which I’ve added to the page. It was just as delicious this time around, even more so actually!
I’ve been re-creating wartime recipes on and off for 15 years now but had yet to try this recipe out mostly because I hadn’t any faith in what the finished product would taste like. Surely the simple ingredients couldn’t lend themselves to anything that remotely resembled or tasted like black pudding?
The surprising outcome was a dish that was tasty and looked a little like black pudding from a distance (sliced and browned on the outside) and I wouldn’t be ashamed to serve this up on a plate for breakfast. I ate mine today with some roast kohlrabi (which arrived in my Riverford Organic box this week), carrots and sweetcorn.
Mock Black Pudding unwrapped and sliced, waiting to be fried…
Mock Black Pudding
Stew one cup of porridge oats or oatmeal in one pint of meat or vegetable broth (I used 3/4 of a pint)
It’s the final day of my first week on minimum UK WW2 rations. I’ve stuck 100% to what I’ve got in the cupboard and to what would have been allocated to me during the war. As a single woman, money would have been tight for me so I’ve made sure to stick with what I budgeted for although I did have to buy an extra cabbage and some carrots half-way through the week just so I had something to eat.
So at the end of 7 days what have I got left to eat?
By this morning I had used ALL 8 oz of fat allocated for the week (margarine, butter & cooking fat) and I had used ALL of my 4 oz of vegan cheese (I had a vegetarian ration so got 4 oz instead of 1 oz). This morning I still have a few teaspoons of loose tea left (I rationed myself to 2 teaspoons a day which made about a litre of tea a day plus and extra mug at the end of the day out of the old tea leaves in the pot) and only used less than half the sugar. I’m making my own oat milk and I didn’t buy an egg being vegan even though I could have had an extra one if I was vegetarian.
Things I noticed
I only bought one bread loaf for the week and it was a struggle to make that last. I found myself filling up on bread. Porridge oats I use every single day for making oat milk, adding to stews or WW2 dishes and also for breakfast at least 4 mornings in the first week. Oats are invaluable. Finally potatoes, every single day, lots of potatoes. The trilogy for me are bread, potatoes and rolled oats plus LOTS AND LOTS OF VEGETABLES!
What did I eat?
Some of the main meals I really enjoyed were, Lord Woolton Pie, Colcannon, Bubble & Squeak, Mock Black Pudding, and Vegetable stews. I had 3 desserts throughout the week. Duke Pudding and the Apple Crumble were delicious, the Beetroot Pudding not so much but you still eat it and enjoy it right? (the teaspoon of Golden Syrup over the top helped!)
How much did I spend?
In the end I spent around £12 something, just shy of £13. Everything lasted except I had to buy carrots (I was using up my guinea pigs snacks) and an extra cabbage. Today I have planned next weeks menu, bought my shopping and it will cost me £12.65 for all my food on rations in week 2 including making my own oat milk.
There is a member of our group who is doing two rationing challenges this and next month! Sue Hall is currently raising money for refugees by participating in a global charity fundraiser for the world’s refugees and is living for one week, on the same rations as a Syrian refugee living in a camp in Jordan. https://www.rationchallenge.org.uk/sue-hall
Please can you take a moment to support her efforts by donating what you can afford, maybe that coffee you didn’t buy this week or if you have a bit extra cash maybe £19 which will buy a food parcel for a Ukrainian family displaced by war.
Just a quick post to let you know that I recreated a WW2 Bubble & Squeak recipe for YouTube a couple of days ago. Yes it looked green and brown and beige but it tasted really nice! I’d do loads more of these recipes if I could find the time but I will try and keep getting some up regularly, it’s so much fun, ESPECIALLY THE WEIRD ONES!
Remember that there are nearly 200 WW2 recipes I’ve re-created over the past 12 years on this page here. Lots of the photos are just so awful but I wouldn’t change them for the world, it reminds me of those times when I was so broke that I’d have to get by with whatever I could beg or borrow!!!
Have a great evening all, I have a Lord Woolton Pie in the oven and I am wasting away…. (that was a joke)
Our “Living on WW2 Rations Experiment” group is just amazing. Not only the sharing of what we are eating but some really valuable resources! Thank you to Claire Dolman who shared this resource in the group yesterday. I had to immediately share this on here as I know we all struggle with points!
This 40 page booklet “Rationing in the United Kingdom” by the Ministry of Food takes you through EVERYTHING about the rationing and points system during WW2 in the UK and shortly afterwards. It also is a great resource historically as it lists how rationing amounts and points changed for certain foods throughout the years of the war.
It’s worth noting that although the points list is extensive that a lot of items were very scarce and not always available.
Stay with me, don’t leave yet. This soup is surprisingly delicious (if you like cabbage of course!). Also it only costs about 40p to make 2 large bowlfuls (or 4 smaller ones). Infact, I worked it out that for 1 large bowlful plus 2 slices of bread it cost me about 28p for my lunch today.
I digress. Despite this soup perhaps looking rather “earthy” and unappetizing to a demographic of people who love more saturated tones, it actually tasted rather wonderful (don’t skimp on the seasoning though!). I will make this again quite regularly!
1 oz dripping or cooking fat
4 oz shredded cabbage (I used savoy)
1 medium sized onion (or spring onion or some leek)
3 oz carrot grated (1 medium carrot- I pinched another one from my Guinea Pigs stash)
1 oz oatmeal/porridge oats
1 pint of stock or water
2 teaspoons salt
Pinch of pepper
1 pint of milk (I added half a pint of homemade oat milk)
Melt the fat in a saucepan and fry the vegetables except for the cabbage, gently for about 5 minutes without browning. Add the cabbage and oatmeal and cook for a further 3 minutes. Add the stock or water and seasoning and boil gently for 20 minutes. lastly, add the amount of milk you want and heat through.
Serves 2 large bowls or 4 smaller ones.
This cabbage soup wartime recipe broken down by cost
Rolled oats 5p
Milk (homemade oat milk) 5p
Spring onion or onion 10p
Calories for this recipe using homemade oat milk is around 400 Kcal
1 portion of soup plus 2 slices of bread with a scraping of margarine = 450 Kcal
First day of a month of the “Living on WW2 Rations Experiment”. Already it has actually felt a LOT harder than I remember it was (I spent a year on wartime rations many, many years ago).
For this experiment I rather stupidly decided that the minimum UK WW2 ration was in order to truly feel the pinch. Probably the biggest grumbles I am hearing from those participating, even on day one, is the lack of cheese. At its worst, the standard WW2 ration allowed a mere 1 oz of cheese per adult (vegetarians were allowed an extra 3 oz each week instead of meat + an extra egg). This is hardly enough for a modest cheese sandwich.
My day was literally exhausting and as I type this at 11:30 pm, I haven’t even done the washing up but I did manage a full day at work, recorded and edited a video recipe AND spent the evening at A & E with my daughter (all is fine don’t worry).
I of course also did manage 3 ration book meals today and these were:
Breakfast: 2 slices of toast with a scraping of margarine and a scraping of jam.
Lunch: A mixed salad with homemade dressing plus two more slices of bread with (you’ve probably guessed it) a scraping of margarine.
I didn’t have time for the planned “Beetroot Pudding” but once we returned from A & E I grabbed YET ANOTHER slice of bread and topped it with YES YOU’VE GUESSED IT, a scraping of margarine and a scraping of Marmite.
Working out my calories out of interest I really think it was pretty low, probably around 1200-1300 calories which is half of what I normally eat.
Annnnnddd tomorrow it begins! The “Living on WW2 Rations Experiment” where some of us will be experiencing life living on the MINIMUM UK WW2 rations for a month (or a day, or a week, whatever you fancy!) Rationing amounts often changed but choosing the minimum amount available to people during some months, really will offer an insight into the difficulties families faced making limited food supplies stretch. We can never of course, get anywhere close to what families had to endure but feel it’s important to try and never forget…
My video above is a simple introduction into my own personal WW2 Rations Experiment month but I do hope to recreate several popular recipes throughout the month for my blog and YouTube.
If you are late to this please feel free to join in or be an observer, whether you want to follow the UK minimum standard ration or one from your own geographical location, it’s all good, it’s all LIVING HISTORY.
And during these times of uncertainty and rising food and fuel costs, learning how to make do with less will not only help our beautiful planet by preserving resources but will help our money stretch further.
Please check my other recent posts where you will find free downloadable PDF’s to help you join in with this experiment. Remember to keep a diary and share your menu’s and your experiences. Would love to hear them!
I thought it would be amazing to have a live chit-chat about our first week of the “Living on WW2 Rations Experiment” if anyone is up for it? I only can have up to 8 guests at a time appearing on the live stream but I just think it would be wonderful to talk about what we experienced!
If you have a decent internet connection and a webcam and audio you’d be able to do this, and lots of us are not so shy anymore after 2 years of the Pandemic and communicating so much online!
Please let me know if you are interested below, I’ll post this on FACEBOOK too and on the community tab on YOUTUBE.
A quick update! I’m cleaning my kitchen, it’s messy as it’s the end of the week and I do all my chores after work on a Friday. First thing I did was clear some space in my food cupboard for my non-perishable items and later I will clear a shelf in my fridge, portion out my margarine, butter and cheese and place my weekly purchased vegetables and homemade oat milk all together. This will make it much easier to find things and see how much I have left at a glance!
I’m a little distraught that I cannot locate my Woods Beryl Ware, I had a few pieces and they may well still be in a packing box somewhere. I also need to dig out a teapot for my tea!
I also lost my trusty flask. It was a simple stainless steel one but it was getting filled everyday with tea and sat on my desk when I was working from home or went with me to work when I wasn’t. I visited the two shops I popped into yesterday but both hadn’t seen it. I blame the menopause for my extreme forgetfulness right now!
Monday we start the challenge, am really looking forward to doing this as accurately as possible and hearing what everyone else is up to!
I’ll be recording a video over the weekend about the challenge and it will on my YouTube channel below as will hopefully a few recipes!
PS: Hold the press! I found my Beryl hidden in the back of my dresser. I only have two cups, one saucer and two side plates but am thrilled! I also have lots of older crockery too so not all is lost and will put that to good use! Even found my cow creamer!
When I had my smallholding in Wales before moving to Canada (I’m British and now living back in the UK), I had a huge stash of kitchenalia and it broke my heart to sell it at a car boot before moving overseas. I don’t have much vintage stuff, just a few pieces. C xxxx