Patriotic Pudding

We have just published a new set of war-time recipes on our main site taken from the Good Fare Recipe Book first published in 1941. Here is a sample recipe.

Patriotic Pudding
4 table-spoons Flour
4 table-spoons grated raw Potato or Fine Oatmeal
1 table-spoon Fat
½ table-spoon Jam, Treacle or Milk and Water to mix Syrup and 1 grated Carrot
½ tea-spoon Bicarbonate of Soda
Pinch of Salt
2 tea-spoons grated Orange or Lemon Rind (if available)
Milk and Water to mix

Rub the fat into the flour, add the rest of the dry ingredients and mix well. Add the jam and carrot, heated in four table-spoons of milk and mix to a soft mixture adding more milk or water if necessary. Turn into a well-greased bowl, cover and steam for 1 hour.

OR: Place jam and carrot in the bottom of a well-greased bowl make the mixture as above, mixing the dry ingredients with the milk only.



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


More Rabbit (Dumplings)

This recipe was taken from “Food Facts from the Kitchen Front” a book of Wartime Recipes and Hints. The book had a foreward by Lord Woolton, the Minister of Food.

Rabbit Dumplings
Rabbit Dumplings

2-3 fleshy joints cooked rabbit
Also the broth in which they were cooked
Scraps of bacon if possible
8 oz self raising flour
2 oz chopped suet
water to mix
Remove the meat from the joint and chop finely.
Sieve the flour into a basin, add a pinch of salt and the finely chopped suet, the the prepared meat with finely chopped bacon if available.Mix with a little water to make a stiff pasteand form into small dumplings with floured fingers. Boil these in the broth in which the rabbit was cooked, keeping the lid on the pan. Serve broth and dumplings together.


Woolton Pie

Lord Woolton
Lord Woolton

Woolton pie, at first known as Lord Woolton pie, was an variable dish of vegetables, created at the Savoy Hotel in London by its then Maitre Chef de Cuisine, Francis Latry. It was one of a number of recipes commended to the British public by the Ministry of Food during the Second World War to enable a nutritional diet to be maintained despite shortages and rationing of many types of food, especially meat.

It was named after Frederick Marquis, 1st Lord Woolton (1883–1964), who became Minister of Food in 1940.

Woolton Pie !
Woolton Pie !

The recipe involved dicing and cooking potatoes (or parsnips), cauliflower, swede, carrots and, possibly, turnip. Rolled oats and chopped spring onions were added to the thickened vegetable water which was poured over the vegetables themselves. The dish was topped with potato pastry and grated cheese and served with vegetable gravy. The recipe could be adapted to reflect the availability and seasonality of ingredients.

By all accounts it was not well recieved and was quickly forgotten after the end of the war.

Time for a revival?

Woolton Pie
Woolton Pie

1lb diced potatoes
1lb cauliflower
1lb diced carrots
1lb diced swede
3 spring onions
1 teaspoon vegetable extract
1 tablespoon oatmeal
A little chopped parsleyCook

Method: Cook everything together with just enough water to cover, stirring often to prevent it sticking to the pan. Let the mixture cool. Spoon into a pie dish, sprinkle with chopped parsley.
Cover with a crust of potatoes or wholemeal pastry. Bake in a moderate oven until golden brown. Serve hot with gravy.


Corned Beef and Oatmeal Pudding

This recipe was taken from “Food Facts from the Kitchen Front” a book of Wartime Recipes first published in 1941. The book had a foreword by Lord Woolton, the Minister of Food.
A reproduction of this book is available from Amazon.
Foof Facts from the Kitchen Front
Foof Facts from the Kitchen Front
 1 lb chopped corned beef
4 oz fine oatmeal
2 oz wheatmeal breadcrumbs
1 teaspoon powdered sage
1 oz dripping
2 tablespoons grated raw carrot
1/2 pint stock or vegetable water
pepper and salt
 Toast oatmeal lightly in the dripping, add the other ingredients, mix all together with the stock.
Turn into a greased basin, and boil or steam for 1 1/2 hours.
Serve with green vegetables.