Date Pudding

½ cup cooking fat
1 cup wholewheat flour
6ozs chopped stoned dates
1 cup milk
1 cup sugar
1 teaspoon bicarbonate soda
Lemon juice substitute
1 cup stale breadcrumbs

Rub fat into flour, when well blended add milk, lemon, breadcrumbs, sugar, and chopped stoned dates. Add soda dissolved in a little warm water and mix well. Put into
greased basin and steam for two or three hours.

Prune Recipes

Prunes regularly crop up in wartime recipes, sorry about that. These are from the 1942 cook book. Keeps the Klingon’s happy.

Prune Cream

1lb prunes
½ pint of water
1oz sugar
Lemon juice substitute to flavour
½oz cornflour
Tablespoon of milk

Soak prunes overnight in ½ pint of water and stone.
Crack stones and add kernels to the fruit. Stew very slowly in the water with sugar and lemon substitute until tender. Strain off juice and put prunes through a sieve.
Mix cornflour to a thin paste with milk, put prune juice in saucepan and make up to ½ pint with water, bring to boil and pour on cornflour, return to pan, boil for a few
minutes and stir in sieved prunes. Pour into a mould to cool.

Prune Delicacy

1lb prunes
2 grated apples
1 tablespoon brown sugar
White of 1 egg (omit if unobtainable and substitute a little milk)

Soak prunes for 24 hours. If necessary cook very gently for about ¼ hour. Remove stones and sieve. Add grated apples and sugar. Beat white of egg to stiff froth, fold
into prunes.

Prunes Sieved

2 lb. prunes
¾ pint hot water
1 cup of top milk

Wash prunes and cut round each prune to stone, to help in softening.
Put in covered dish with water and leave to soak 12 hours. If possible in a place where they will keep warm, but not simmer.
Stone prunes and rub through a sieve—the flat bottom of a mug is a good rubber to use.
Add milk, stir well together.

Hedgerow Harvest: Rosehips

Some more recipes from the hedgerow this time using Rosehips. These have been taken from the Ministry of Food leaflet Hedgerow Harvest published in 1943.

Rose Hip Marmalade

The ruby-red seed of the rose makes an, excellent marmalade. If you soak the cleaned rose hips for 2 hours in plain cold water; then let boil for 2 hours, and strain.

Measure the puree and add l cup of brown sugar to each cup of puree. Let boil down to thick consistency, pour into sterilized glasses,and seal.


Take hips, first slit in half and pith an and seed thoroughly clean out. The skins were put to stand in an earthenware pot until they were soft enough to rub through a sieve. The resulting puree was mixed with its own weight of sugar, warmed until the sugar melted and then potted.


For 2 pounds of hips:

Have ready 3 pints of boiling water, mince the hips in a coarse mincer, drop immediately into boiling water or if possible mince the hips directly into the boiling water and again bring to the boil. Stop heating and place aside for 15 minutes. Pour into a flannel or linen crash jelly bag and allow to drip until the bulk of the liquid has come through.

Return the residue to the saucepan, add 11/2 pints of boiling water, stir and allow to stand for 10 minutes. Pour back in to the jelly bag and allow to drip. To make sure all the sharp hairs are removed put back the first half cupful of liquid and allow to drip through again.

Put the mixed juice into a clean saucepan and boil down until the juice measures about 11/2 pints, then add llb. 4ozs of of sugar and boil for a further 5 minutes. Pour into hot sterile bottles and seal at once. If corks are used these should have been boiled for 15 minutes just previously and after insertion coated with melted paraffin wax.

It is advisable to use small bottles as the syrup will not keep for more than one week or two once the bottle is opened. Store in a dark cupboard.

The resulting syrup can be used as a flavouring for milk puddings, ice-cream or almost any sweet, or diluted as a drink.

Hedgerow Harvest. MoF 1943

In a Jam?

Jam seems to have gone out of fashion. What ever happened to the jam sandwich? During the war children were encouraged to forage for food in the hedgerows to make jams and jellies. Here are three wartime recipes for you to try.

Rose Hip Jam

5½lb fresh rose hips
3½ pints water
Wash the fresh hips in lukewarm water, top and tail them and boil in a stainless steel or un-chipped enamel pan (not aluminium) for 15 minutes. Rub through a sieve and to each pound of pulp allow ½ lb sugar. Bring up to the boil again and cook for 10 minutes. Put up in stone jars for preference and when cool cover the tops of the jars with castor sugar. Then cover in the usual way. If glass jars are used, keep in the dark. The vitamin content is kept for between three and four months.

Crab Apple Marmalade

Crab Apples
Orange peel

Wash the crab apples and cut them in quarters, removing any damaged parts, but leaving on the skin and cores. Put into a large enamel pan, cover with cold water and boil gently until reduced to a pulp. Strain pulp through a muslin bag. Meanwhile, thinly slice the peel from three or four sweet oranges. Simmer this gently in enough water barely to cover it, for about ½ hour. Add this to the strained juice from the crab apples. The proportions should be, roughly, two pints crab apple juice to one pint orange peel and water. Bring the crab apple juice and orange peel water to the boil and to three pints of the mixture add 3 lbs sugar, and boil gently until it sets when tested on a plate (about 20 minutes). Put into warmed jars and cover as soon as it is cold. If no orange peel is available the crab apple jelly is delicious by itself.

Hawthorn Jelly

Berries from the hawthorn tree

Pick enough of the ripe red berries to fill a large pan, about 3-4 lbs. wash thoroughly and remove leaves and twigs, but it does not matter about the little stalks. Allow ½ pint water to each pound of berries, and put on the saucepan lid. Bring to the boil and simmer gently until quite soft, mashing with a wooden spoon to break up all the fruit. Strain through a jelly bag. Measure the juice, and to each pint allow 1 lb sugar. Bring to the boil again, add the sugar and boil until a little sets when tested on a plate about 20-30 minutes. Stirring with a wooden spoon. It is not a very firm jelly.

Carrot Pudding

4ozs flour
3/4 cup grated raw potato
3/4 teaspoon salt
1 cup grated raw carrot
1 teaspoon mixed spice
1 tablespoon treacle
4ozs breadcrumbs
1 teaspoon bicarbonate soda
3ozs. cooking fat
3 tablespoons hot water
1oz chopped dates
2ozs sultanas

Sift the flour with the salt and spice and rub in the fat. Mix in breadcrumbs, sultanas, dates, potato, carrot and melted treacle. Mix well. Dissolve the bicarbonate of soda in hot water and stir in, seeing that it is distributed through the pudding. Turn at once into a greased bowl and cover with greased paper. Steam about 21/2 hours.

Vegetable Ragout

3ozs  margarine
1 pint vegetable stock (or water)
1 tablespoon flour
12 spring onions
A few French beans
½ pint peas
2 sprigs mint
6 small carrots
1lb. small new potatoes
2 turnips

Peel the onions and cut into pieces, using some of the green part as well. Scrub the carrots, peel the turnips,
and cut both into small pieces. Scrape the potatoes, put all into a saucepan with the margarine, and stir over heat
for five or 10 minutes, but do not brown. Add the flour, stirring it in well, then the stock, peas, beans and mint,
and cook until all the vegetables are tender.

Marmite Biscuits

You can substitute Vegemite for Marmite if your a veggie and its a lot cheaper in the UK than Marmite! This recipe is from 1942.

I lb. wholewheat flour
1 dessertspoon Marmite
4ozs cooking fat
Little cold water

Put flour into cold basin. Rub in fat until it looks like fine breadcrumbs. Add water a little at a time to the dry ingredients to make a firm dough. When well mixed, turn on to a floured board. Roll out thin. Now spread over thinly with Marmite, fold over and roll out again.

Spread with more Marmite, fold over and roll out.
Cut into rounds or fingers, bake in moderate oven until crisp and brown.