10 great 1940s ration book recipes to celebrate VE Day

With Victory in Europe Day (75th Anniversary) coming up on May 8th, 2020, I noticed that over the past few days I’ve had a lot of searches for ‘VE Day Party Recipes’ visiting my website. I thought maybe it would be helpful to perhaps pick 10 tasty (and occasionally bizarre) recipes that could be fun to make and taste and provide some authentic WW2 ration book recipe treats for those planning celebrations.

There is all sorts of fun below including vinegar cake, carrots in cookies, marmite filling, pink blancmange party cake and not forgetting parsnip sandwiches (OK mock banana), beetroot pudding and mock brains. Fun for all the family and frugal too!

Enjoy the experience! (don’t worry you WILL live!)

C xxxx

1. WW1 Ration Scones:  Let’s start with a sensible one for the adults! The basic recipe dates back from WW1 and you can add all sorts to add your own twist. I can highly recommend wild garlic, cheese and chives but as you’ll soon find out below, anything goes…

https://the1940sexperiment.com/2020/04/04/ww1-ration-scones-recipe-no-186/

2. Oaty Biscuits:  I’m in love with this wartime cookie recipe. These oaty, sweet, buttery, wartime biscuits really make you appreciate a 15-minute break with a hot cuppa tea in some old vintage china. These delicious oaty biscuits are so easy and quick!

https://the1940sexperiment.com/2017/07/15/oaty-biscuits-recipe-no-163/

3. Pink Layer Party Cake: Firm, chalky, strange pink icing but 100% authentic wartime celebration cake using pink blancmange.

https://the1940sexperiment.com/2016/03/06/pink-layer-party-cake-recipe-no-149-mothers-day-tribute/

4. Jam Tarts: So quick, so easy, so yummy and no mock anything!

https://the1940sexperiment.com/2017/07/23/jam-tarts-recipe-no-166/

5. Cheese Whirls: How can you not like Marmite and cheese! They actually taste delicious (if you like Marmite!)

https://the1940sexperiment.com/2009/11/11/cheese-whirls/

6. Chocolate Layer cake: A squidgy, chocolatey cake with a simple wartime chocolate spread! No beetroot, no Marmite, promise!

https://the1940sexperiment.com/2013/09/25/chocolate-layer-cake-recipe-128/

7. Blackberry Shortbread: A simple shortbread recipe in the ‘Eating for Victory’ book (a collection of Ministry of Food wartime leaflets I can highly recommend) with a blackberry plonked on top! The kids will love adding these on!

https://the1940sexperiment.com/2017/08/13/blackberry-shortbread-recipe-no-171/

8. Vinegar Cake: YES this really does have vinegar in it! People put all sorts of strange ingredients in their wartime food. Surprisingly it works. This is delicious, crumbly, and rather nice with a thick custard over the top!

https://the1940sexperiment.com/2014/03/05/vinegar-cake-recipe-no-130/

9. Carrot Cookies: Carrots were the home fronts secret weapon. The Ministry of Food propaganda machine convinced children that carrots on sticks were just as tasty as ice-creams, that eating lots of carrots helped you ‘see in the dark’ during blackouts, and that Dr Carrot would make everything better.

https://the1940sexperiment.com/2012/02/05/carrot-cookies/

10. Mock Banana Sandwiches:  And finally because in fact, this may be quite a fun thing to put out on the table and observe people’s expressions as they chew.. Dare you!

https://the1940sexperiment.com/2016/02/28/mock-banana-recipe-no-148/

If you fancy savoury dishes or puddings why not check out 190 wartime recipes for delightful culinary experiences such as mock brains, mock black pudding and beetroot pudding! >>> Click here for 190 wartime recipes <<<

If you are interested in having a look at my recommended lists for wartime books, kitchen equipment and 1940s nostalgia and fashion on Amazon, click banner below!

 

Mock Brains – Recipe No. 191

Mock recipes were created during the war because people missed the ‘real thing’ during times of rationing. Forgive me for saying this but SERIOUSLY, were brains so popular before the war that people really missed eating them? It would appear so…

Someone had posted this recipe on a 1940s food group on Facebook. Once I had recovered from the image of ‘Anthony Hopkins’ as Hannibal Lecture exhibiting a ‘Flehmen Response’ to the thought of human flesh and fava beans with a nice Chianti, despite being a vegetarian, I HAD to try this weirdness. Thankfully the massacre of oats was the only heinous crime I was about to commit…

Let me tell you, these mock brains were TASTY (but only with lots of seasoning and browning in fat). I was impressed as much as I was with the ‘MOCK BLACK PUDDING’ so don’t be afraid of trying these. They are so cheap to make which isn’t a bad thing right now with no work and no jobs!  I greedily ate these ALL for my lunch with a salad. I’d even go as far as to say if you added some garlic and extra spices like hickory smoke and paprika, you could cook them in fat in smaller nugget shapes and once they had cooled slightly, enjoy them with a nice tomato sauce or dip as a treat. I’d go for it and quite easily forget this was actually porridge!

 

Ingredients

  • 1 cup of leftover porridge
  • 1 tablespoon of self-raising flour
  • 1 small onion
  • 1 egg
  • large pinch of thyme
  • salt and pepper

 

Method

Chop the onion very fine, mix into the porridge, add the flour and flavouring, bind together with the beaten egg, form into rissoles, roll in flour then fry in hot fat until brown.

 

My tips: Don’t skimp on the frying fat, this will help give it some flavour. Add lots of salt and pepper and herbs and spices you like.

 

 

 

 

 

 

 

 

Blackcurrant & Bramley Apple Jam – Recipe No. 190

This jam was just lovely! I used the recipe from one of the Ministry of Foods ‘Jams and Jellies’ leaflets (see below) substituting elderberries for blackcurrants (as I had a couple of bags in my freezer). I have 3 jams on the go right now, plain blackcurrant, this blackcurrant and apple and a rhubarb, apple and berry (recipe coming soon). I’m particularly enjoying a teaspoonful in my morning porridge or a dollop on my fresh homemade bread 2 or 3 times a week.

I sterilise my jars for these jam recipes by washing the jars, rinsing in hot water and then placing the empty jars in a pre-heated oven at 150C for 20 minutes, removing them on the tray moments before ladling in the hot jam. The lids I rinse, place in a bowl, pour over very hot water from the kettle until the lids are submerged, and leave them there for several minutes before the jam is added to the jars.

Enjoy!

C xxxx

PS: There are useful jam making supplies on my Amazon shop HERE

 

Ingredients

  • 1.5 lbs Blackcurrants washed & drained (frozen berries are fine)
  • 1.5 lbs Bramley apples peeled, cored and cut into 1/2 inch sized chunks
  • 2.5 lbs Granulated sugar (maybe only 2lbs of sugar if using sweet apples)
  • 300 ml Water

Instructions

  1. Put the water and apple chunks in a preserving pan (or similar) and simmer gently, stirring slowly until soft (about 5-10 mins).
  2. Add the blackcurrants, bring to the boil and simmer, stirring slowly until soft (about 5-10 mins).
  3. Add the sugar and keep stirring to dissolve the crystals.
  4. Once dissolved boil rapidly for 10 mins stirring regularly.
  5. Take off the heat and test a large drop of jam on a chilled saucer and if it crinkles after a couple of mins it’s ready (alternatively use a jam/candy thermometer until it reaches 105C)
  6. If not boil for another 2 mins and repeat the test until ready.
  7. Remove excess scum with a slotted spoon.
  8. Ladle into sterilised jars. Makes several x 300 ml jars

Caveat: You can further process the jams after bottling (submerged in hot water and simmered for a further 15 minutes for a jars up to 500mls and 25 minutes up to 750 mls). This is often used to ensure a proper seal/vacuum once removed from the hot water. Although I usually further process with pickles etc I don’t always with high sugar jams as long as everything is clean and piping hot and the rims of the jar are absolutely clean when placing the lids on. Although botulism is quite rare these days you can’t be too clean and too careful so feel free to process further… xx

BOOK UPDATE: “The Pandemic Pantry cookbook is about half completed now. It is taking longer than I thought mostly because I’ve been using the nice weather to work in the garden to try and prepare for planting a victory garden. With no job and an uncertain future right now I HAD to put this first and make it a priority knowing that the nice weather wouldn’t be with us forever (we are forecast nearly two weeks of rain starting tomorrow). I feel that our food supply is important especially if prices rise over the coming months and hopefully, a garden of sorts will help my economic situation a little if times get tough…. hope you understand. I’ll be catching up with the book this week. Thanks for all the great recipes and messages. It’s been AMAZING!” C xxxx

Wartime Spiced Biscuits – Recipe No. 189

Dear all,

I found this recipe online from a woman who wrote that this was her Grandmother’s recipe she used during the war for a special treat. At the moment I’m finding most of my untried wartime recipes online as all my cookbooks remain up north under my sons’ bed at his flat. It may be a month or two before I’m able to collect them too due to our current pandemic restrictions.

These biscuits came out quite soft, almost scone-like but delicious nevertheless. Grated carrot (or grated lemon or orange rind) would have been nice to include too so I will bear that in mind next time!

BOOK UPDATE: “The Pandemic Pantry cookbook is about half completed now. It is taking longer than I thought mostly because I’ve been using the nice weather to work in the garden to try and prepare for planting a victory garden. With no job and an uncertain future right now I HAD to put this first and make it a priority knowing that the nice weather wouldn’t be with us forever (we are forecast nearly two weeks of rain starting tomorrow). I feel that our food supply is important especially if prices rise over the coming months and hopefully, a garden of sorts will help my economic situation a little if times get tough…. hope you understand. I’ll be catching up with the book this week. Thanks for all the great recipes and messages. It’s been AMAZING!” C xxxx

Ingredients

  • 225g self-raising flour
  • 1/4 teaspoon mixed spice (I used 1/2 tsp)
  • 1 pinch salt
  • 3 tablespoons caster sugar
  • 1 dessertspoon dried egg
  • 180g margarine or butter
  • 4 tablespoons chopped sultanas plus raisins (I used mixed fruit instead.
  • 1 dessertspoon milk, or more if needed

Method

  1. Preheat the oven to 190 C / Gas 5. Grease a baking tray or use baking paper.
  2. In a bowl, mix together the dried ingredients. Rub the margarine or butter into the mixture until it resembles fine breadcrumbs. Add the fruit and then the milk to form a dough. Turn the dough out onto a floured board and roll out to 1cm thickness.
  3. Cut into rounds using a fluted biscuit cutter. (I actually put dollops on the tray as the mixture was quite moist so this could be why mine was more cake like – see photos) Arrange on the baking tray.
  4. Bake in the oven for 10 to 15 minutes until golden brown. Remove from the oven, cool and serve.

Makes around 15

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Lockdown Day 33: Victory Garden Progress

I’ve been so busy this week. But it’s not just taking advantage of the glorious weather to work on my victory garden, it has also been a coping mechanism that is helping with worry which is there hidden underneath the smiles and giggles. We all cope in different ways, whatever we do is probably the best thing for us! For me, it’s working my butt off and collapsing into bed knackered and not getting dragged into the relentless heated discussions on the Coronavirus in the media and on social channels (which I’m finding has a negative impact on my psyche). While I do spend a little time reading some scientific information and studying the effects the pandemic is having on our global supply chain including food security, I guess trying to make plans for an uncertain future is probably most at the forefront of my mind.

Today I turned a huge mound of dug up garden turf and cardboard into a no-dig bed under the back wall for potatoes. I hope to add in 10 plants there once my vege-grow topsoil arrives from Dandy’s. I don’t know if I mentioned but that area of the garden seems to be literally 4 inches of soil over a solid bed of stones and gravel.  I also now have enough space left for a second compost bin too (and it looks like I’ll need that!)

A couple of weeks ago I ordered two bundles of green willow from ‘Somerset Willow Growers’ to make wattle hurdles for the vegetable beds. First I made a couple of wigwam/obelisk type frames out of the willow which I will use for beans/peas/tomatoes so I will probably make a couple more too! I then started cutting some tree branches down to make garden stakes for the willow borders and then finally stripped the willow whips of all the extra little branches before weaving them in and out of the ground stakes. It’s very rustic looking but I love it. Have always wanted this medieval type of garden border. It takes such a long time to do though and I have three more beds that need these too!

Today I also put in 5 dwarf English Lavender bushes which are now looking down over the bottom victory garden. I hope they take and grow as it will be lovely to see more butterflies and bees. Yesterday we had all the trees cut down to head height between the neighbour and I as the tree branches were completely overhanging his garden and blocking out all the light. It means now that my garden is super sunny for veg growing. Tomorrow the overgrown flower borders have to be weeded as this is the area I’d like to grow some courgette and butternut squash.

My seedlings are growing slowly, the garlic is in and I’m chitting some seed potatoes. I still don’t know what to put in each of the small beds at the bottom of the garden but would love onions and probably carrots and maybe cauliflower. Luckily I have a little while to think about it as it might be a couple more weeks before the topsoil arrives. I put in some ‘Black Hollyhock’ seeds, ‘Blue Delphiniums’ and ‘Lupins’ into some trays so might plant those along the fence line between my neighbour and I when those come through and are big enough to transplant.

Finally, I feel like I’m beginning to get somewhere.

C xxx

1940s vintage style shoe giveaway!

And the winner is… GLENNERSGIRL

Congratulations!

I added all the peoples names who had left comments under my blog post into an online random name selector wheel of fortune thingy and videoed it.

Thanks for taking the time to enter!

The 1940's Experiment

Are you a size 7 shoe and love 1940’s style? I have a pair of brand-new, heeled Oxford brogue style grandma shoes I’d like to giveaway!

I bought the shoes in a size 8 but they come up at least a size small so rather than return them (I re-ordered a size 9 and they fit my size 8 feet perfectly!) I’d like to give them away to somebody.

I’d been looking for 1940’s style day shoes for quite some time and just couldn’t find any and the real vintage ones were either too small or too expensive for my budget. The lovely replica ones also beyond my budget. So when I saw these last week on Amazon, and quickly did some research to clarify if the style was something one could wear with a 40’s outfit, I immediately bought them. Yes, they are synthetic and won’t last like proper…

View original post 129 more words

Bread & Butter Pickles – Recipe No. 188

Bread and Butter Pickles really are one of those synonymous Great Depression recipes. The origins are likely from the 1920s, a few years before the crash and subsequent depression.

QUOTE: Bread-and-butter pickles are a marinated pickle produced with sliced cucumbers in a solution of vinegar, sugar, and spices which may be processed either by canning or simply chilled as refrigerator pickles. The origin of the name and the spread of their popularity in the United States is attributed to Omar and Cora Fanning, a pair of Illinois cucumber farmers who started selling sweet and sour pickles in the 1920s and filed for the trademark “Fanning’s Bread and Butter Pickles” in 1923 (though the recipe and similar ones are probably much older).[3] The story attached to the name is that the Fannings survived rough years by making the pickles with their surplus of undersized cucumbers and bartering them with their grocer for staples such as bread and butter.[4]

It makes sense that after a plentiful harvest and a glut of cheap vegetables available in stores/markets, people started preserving without the need for refrigeration for leaner months during the winter and of course, this behaviour came into its own during the Great Depression and WW2 (however home canning dated back into the 1800’s). When nothing much else was available, some salty and sweet pickles sandwiched between bread and butter was much welcomed and enjoyed.

Bread and Butter Pickles were in many recipe books in North America during WW2. I have a strong nostalgia for these pickles as when I lived in Canada, a small group of volunteers would congregate in the Lions Club community kitchen in Mahone Bay to make hundreds of pickles and jams to fundraise for the Mahone Bay Settler’s Museum. I loved the times I helped out with this amazing bunch of women and the smell of processing Bread & Butter Pickles still remains with me.

So I HAD to include them on my blog, they are absolutely worthy. I have just eaten a bread and butter sandwich filled with the pickles and it was delicious.

C xxx

PS: You can buy jars, implements and pantry ingredients for this recipe via my online Amazon recommended list CLICK HERE

 

 

The original recipe was said to contain just cucumbers, onions and green peppers as the main vegetables. The recipe has changed in the last 100 years but the one below I have based on a handwritten note I found online from someone’s Grandma during WW2 in North America.

Ingredients

  • 8/10 small firm cucumbers (or 4/5 large firm cucumbers)
  • 4 cups of white vinegar
  • 2 cups of sugar ( you can use a little less)
  • 1/2 cup water
  • 4 tablespoons of kosher or pickling salt
  • 1 large mild onion
  • 1 green pepper
  • 1 red pepper
  • 1 tablespoon of mustard seeds
  • 2 teaspoons mixed or black peppercorn
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon celery seeds (I didn’t use as I had none)
  • 1/8 teaspoon of ground cloves (I didn’t use as I don’t like cloves)

Method

  1. Chop the cucumbers into 1cm or 1/4 inch slices after having removed and discarded both ends.
  2. Chop the peppers into long slices
  3. Chop the onions into very thin half-round slices
  4. In a large bowl mix the chopped vegetables above with the kosher or pickling salt (table salt will make the pickling brine cloudy)
  5. When all the vegetables have been mixed thoroughly, cover with some cling film in contact along the top and place on a cold shelf in your fridge for 2-4 hours so the liquid will leach from the vegetables making them crispier for pickling.
  6. After 2-4 hours you need to thoroughly rinse the vegetables several times in copious amounts of cold running water to remove as much salt as possible. Set aside to drain while you make your pickling brine.
  7. Get a large stockpot and fill with water, enough to cover the jars you will be using for the pickles as you’ll need to place the jars in once you have filled them. Bring to the boil. You can boil your empty jars in this for 5 minutes before filling or alternatively rinse the clean jars and place on a tray in a preheated oven (160 C) for 15 minutes until hot. You should always ensure that your jars are hot when you add in hot liquids.
  8. Place jar lids in a bowl of boiling water ensuring they are covered. Set aside.
  9. In a large saucepan put in your vinegar, water, sugar, mustard seeds, peppercorns, ground turmeric, celery seeds and ground cloves (if used).
  10. Bring to a very gentle simmer, stirring to dissolve the sugar and ensure everything is well mixed in.
  11. Fill each jar with a mixture of the vegetables.
  12. Add in the hot brine leaving a head-space of about 1/2 inch to allow for expansion during the processing in hot water.
  13. Clean top of each rim of the jars with some kitchen roll and white vinegar.
  14. Place lids on jars, finger tight. Do not over tighten however they should be firmly on.
  15. Place jars into stock-pot (not directly onto the bottom, you can stand them on a silicon muffin tray or place a damp tea towel in the bottom of the pot).
  16. Simmer for 15 minutes for 500 ml or less jars and longer (about 25 minutes) for 1 litre jars.
  17. Remove from pot with a jar lifter and place on a tea towel and leave undisturbed for a couple of hours. The lids will depress and form a safe seal.
  18. Once cooled, clean up the outside of the jar, label and place somewhere out of direct sunlight for storage.
  19. Leave pickles for at least a week although I opened up a small pot the day after pickling and they tasted great!
  20. Makes 8 smaller pots or 4 large ones!

PS: You can buy jars, implements and pantry ingredients for this recipe via my online Amazon recommended list CLICK HERE!

 

 

 

Is anxiety turning us all all into pandemic preppers?

My kitchen is THE room in the house where I spend nearly all my time during the day right now (that and the garden). I’m wearing myself out like a ‘prepper possessed’, a tad manic almost, trying to catch up with the mental to-do list playing over and over in my mind.  It’s even keeping me awake at night right now. I keep asking myself what difference will 4 jars of applesauce and several jars of pickled beetroot make and to be honest, I can’t find a ‘bona fide’ answer. All I know is that I’m driven to do it..

Although I can’t be sure, I believe it might be subconscious anxiety. Despite what is unfolding around us I’m calm and feeling some self-worth due to being productive. Being in the midst of a pandemic is the first for most of us and we are all going to cope in quite different ways. Certainly, with lockdowns, worrying about family and friends, food shortages, queue’s, rationing, alarmist negative media reports, and no longer able to do things the way we are so used to doing, HAS to be having an effect on us even if we think we are coping well.

Today, after another sleepless night, I made jars and jars of bread and butter pickles (because that’s what you did during the Great Depression right?), pickled beetroot and applesauce. It took all day, made a huge mess but it kept me busy. And last night, after dehydrating orange skins and grinding them I went to sleep creating in my head a recipe for a simple hand soap using the orange peels, a bottle of olive oil and some caustic soda convincing myself it would be a good thing to add to my ever-growing ‘prepper pantry’. If I had found the time I would have made that too!

Please let me know what you are doing, or what you aren’t doing and if your behaviours have recently changed.  How is your anxiety manifesting itself and how are you coping with it? How do you feel?

Stay calm, stay safe, stay home

C xxxxxx

PS: Yesterday and today in photos from my phone below xxx

 

1940s vintage style shoe giveaway!

Are you a size 7 shoe and love 1940’s style? I have a pair of brand-new, heeled Oxford brogue style grandma shoes I’d like to giveaway!

I bought the shoes in a size 8 but they come up at least a size small so rather than return them (I re-ordered a size 9 and they fit my size 8 feet perfectly!) I’d like to give them away to somebody.

I’d been looking for 1940’s style day shoes for quite some time and just couldn’t find any and the real vintage ones were either too small or too expensive for my budget. The lovely replica ones also beyond my budget. So when I saw these last week on Amazon, and quickly did some research to clarify if the style was something one could wear with a 40’s outfit, I immediately bought them. Yes, they are synthetic and won’t last like proper leather quality shoes but I think they are affordable and great for someone who wants to put together a budget outfit. I can’t wait to wear mine!

If you are interested in finding out more about the shoes check them out on the Amazon 1940sExperiment shop HERE (scroll down and click on ‘Vintage Style Clothing’, these shoes are the brown Bordeaux colour, so a burgundy brown)

This competition is open to ANYONE. However, if the winner is from outside the UK then all I ask is that you pay the postage (sorry I just can’t run to the more expensive overseas postage).

***All you have to do is leave a comment below and check back on Tuesday 21st April to see if you have won!***

Good luck!!

C xxx

Making 10 litres (up to 100 washes) of liquid laundry detergent for less than £5

Not knowing what tomorrow brings, infact not knowing right now what next week or next month brings, I am using this time to ensure I am preparing for the worst-case scenario which is being utterly and completely broke and without a job! I’m investing my time and energy into money-saving projects that will help me get over the next several months financially but also ensure I have food and household supplies should our supply chain begin to suffer in the UK due to our global pandemic problem.

It’s great to see that there is no longer any panic buying in the shops and that the amount of in-store purchases are rationed making it fairer for all, BUT I do admit to being a little concerned that we are still seeing a LOT of empty shelves and delays with the distribution. While these things may rectify themselves over the coming months I am also a realist. I like to observe, look at the facts, look at the situation and deal with it accordingly. For me, that involves taking ‘some’ responsibility for my own supply so I’m working on making my own detergents, soaps, cleaning products, food preservation and hopefully growing some of my own food too. Should there be any further deterioration in the supply chain over the next few months then I hope that I will have a few of the essentials which may well make life a little easier.

Here is the recipe for the liquid laundry detergent, I’m very happy with it. I’m in a hard water area using a front loading machine. There are very few suds so I always pre-treat stubborn stains and dirty areas but I am finding it works very well. The liquid does separate when you store it so always ensure that you give it a good hard shake immediately before using it!

I do have a HOME CRAFTS & SELF-SUFFICIENCY list on my Amazon page where you can find washing soda, borax substitute and household soap as well as essential oils should you need them to make this recipe. I always think it’s good to keep these basic ingredients at home so you can always make detergent when you need it. CLICK HERE

 

Ingredients

 

Method

  1. Grate 1 x 125g (4 to 5 oz ish )bar of traditional household soap.
  2. Heat up 1 litre of water in a large saucepan until it reaches hot. Add in the grated soap and stir.
  3. You will need to keep the water at a very low simmer and stir for about 10 minutes until all the soap pieces dissolve into the water. Do not leave it, if it boils over you’ll be left with a big mess!
  4. When this is now smooth and the soap flakes dissolved add in 1 cup of borax substitute and 1 cup of washing soda. On low heat continue stirring for a few minutes until all the powders are dissolved. (remember to do this in a well-ventilated room and don’t breathe in the powders!)
  5. When all three products are now incorporated into a smooth liquid add these into a large bucket or extra-large saucepan with a lid.
  6. Add in 4 litres of hot water to make it up to around 5 litres.
  7. Stir thoroughly for about 5 minutes adding in any essential oils. I enjoy adding lavender and will normally add 50-80 drops at this stage. It will smell quite strong (again make sure to have a window open while mixing) but you will be adding another 5 litres of water later.
  8. Once fully mixed you need to leave the bucket overnight for the liquid detergent to thicken. It typically sets into a gloopy type of gel.
  9. In the morning you’ll need to mix up the gel thoroughly adding some more warm water slowly until you have added another 5 litres and now you have about 10 litres of detergent.
  10. Use a measuring jug to remove the detergent and pour it into plastic bottles of your choice.
  11. NOTE: the liquid does separate so make sure you leave head-room in your storage containers so you have room to shake up the liquid thoroughly right before you use it. I store mine in 2 x 5-litre containers and decant a litre out into a 2-litre bottle leaving plenty of room to shake!
  12. A small load will use 100 ml and a large load 200 ml. I would pre-treat any dirty areas or stubborn stains with some of the detergent or the homemade soap powder.

The cost of the liquid works out to be roughly 5p a small load. The liquid is great for economy/cooler washes (as well as hot).

**As with any food or household recipe, please be careful with hot liquids and breathing in fumes. Always be safe and make sure room is well ventilated.