Wartime Cheese Pudding

By the time I got in from work last night and picked up groceries it was 7 pm. It made me think how challenging it must have been for many women on the home-front during WWII who literally became single parents overnight while their husbands went to war. Many went out to work to keep essential industry rolling, as because of the war, much of the work force had departed. Many still had children at home that needed attending and feeding too in addition.

Among the many things that living on a 1940’s ration diet has taught me is that the 1940’s working housewife really could have done with convenience food… Preparing most main meals, everyday from scratch is incredibly time consuming.

As I arrived home last night immediately my youngest hobbit requested something “QUICK” for dinner. “Mum- can I just have some noodles, they’ll only take a few minutes”… But I remained firm for once and she sat there watching me cook a ‘Wartime Cheese Pudding and Carrot & Potato Mash’… “How long will that take” she demanded…

She watched with interest as I made the cheese pudding and as the smells seeped from the stove she decided she would have-a-bit-of-everything even though she initially wasn’t keen.

Proudly (I am always proud of any new dish I try as long as it doesn’t end up looking like poo!) I served up our frugal 1940s dinner and as she started to gobble down her meal she splurted, “Mum- this is really good, you should make this again sometime!”..

This was one little victory, one little step towards my child realizing that the preparation of food with basic ingredients maybe time consuming and challenging but it is indeed possible to make something tasty and nourishing out of practically nothing….

Wartime Cheese Pudding

  • 1/2 pint of milk (300 ml)
  • 1 oz margarine (25 g)
  • 3 slices of soft wholemeal bread
  • 1 fresh egg (or reconstituted dry egg )
  • 3 oz strong cheese grated (75 g)
  • salt and pepper (herbs optional)


  1. Pour milk into saucepan and add margarine until the margarine melts over medium heat. Switch off
  2. Add breadcrumbs, stir and allow to stand for 15 minutes
  3. Whisk your egg and add to mixture. Add the cheese and seasoning and stir well
  4. Pre-heat oven to 190 C (375 F)
  5. Place mixture into a greased pan or 1 pint pie dish with non- shallow sides about 6 to 7 inch diameter.
  6. Bake for 30 minutes until golden brown and risen (it doesn’t rise much)
  7. Serve immediately with veggies!

Feeds 2 as main meal or 4 if served with meat and veg

PS: Are you interested in living frugally? Maybe you have a limited income and need to make ends meet? Fed up of rampant consumerism? Check out my other blog and save some pennies with me! CLICK HERE  C xx

Bookmark and Share