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.



Return Date

Date Tart or Date and Carrot Tart

1lb stoned dates (or 1lb dates and ½ cup sieved steamed carrots)
2 dessertspoons Bourneville cocoa
½ teaspoon vanilla essence
whole-wheat pastry

Chop up dates and place in basin with 1oz hot water. Line a greased sandwich tin with thin whole-wheat pastry (Recipe below). Now mash up dates to a soft cream, stir in cocoa and vanilla essence, and mix well. Fill pastry casing with mixture, and place a cover of pastry on top. Pinch edges of pastry together, make a cross in the top of the pie, and bake in a fairly quick oven for about three-quarters of an hour. Instead of the cocoa and vanilla essence, the filling may be flavoured with lemon juice substitute.

Whole-wheat Pastry

½lb. whole-wheat flour
4oz cooking fat

Rub fat lightly into the flour and add cold water to make into a stiff dough. Roll out lightly, handling  as little as possible


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.


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.


1942 Wartime Christmas Pudding

This recipe comes from a 1942 cookery book. The pudding is bulked out by the use of grated carrot, which should keep it moist.

1lb. wholewheat flour
4os sultanas
1lb brown breadcrumbs
Little nutmeg
4ozs butter
1 teaspoon lemon substitute*
½lb sugar
3 made-up eggs
I teaspoon spice
4ozs grated raw carrots
6ozs currants or chopped dates
3ozs mixed peel or stoned and chopped prunes

* Lemon substitute? Citrus fruit was in very short supply during the war and immediately after. What was imported was distributed to hospitals etc. White vinegar was used where small amounts are called for in a recipe or you could use a small amount of citric acid dissolved in some water.

Grate butter into flour, clean currants and pick over all fruit. Chop peel, put all dry ingredients and carrots into mixing bowl. Mix well, add well-beaten eggs and enough milk to moisten the whole. Put into well-greased basins, and cover with a cheesecloth tied around the rim.

Steam for eight or nine hours.