British World War 2 Rationing Cakes and Puddings
Elizabeth Allan© Copyright 2023 Elizabeth Allan
ContentsIntroductionParsnip CakeMock Apricot CakeCarrot FudgeShortbreadGaribaldisGinger BiscuitsMarzipanIcingBread PuddingCarrot PuddingEconomy CakeCoffee CakeHoney and Cinnamon BiscuitsEconomy Chocolate PasteCustard TartsPrune PancakesStewed AppleMint BiscuitsEconomy ButterSconesEconomy Pastry for Pies and TartsPoor Knight's FrittersApple CakeSultana and Carrot CakeChocolate PuddingMarmalade PuddingFruit with OatsJam PuddingPotato PuddingSemolina PuddingMadeira CakeCarrot PuddingCarrot SconesPotato FudgeNutmeg PastriesMock BananaWartime TrifleCarrot BiscuitsNational LoafIntroductionDuring World War 2 Britain had shortages of many foods. By 1940 most foods and basic commodities were rationed because of the shortages. People only had a certain amount of certain items such as meats and sugar every week. The availability of some items fluctuated and some weeks saw more items such as dried fruit.
The rationing of basic items such as fats, eggs and sugar meant that it was difficult for people to make their favourite puddings and cakes. Vegetables grown in Britain were not rationed, so carrots, parsnips and potatoes made their way into the nation’s puddings.
Make some cakes and puddings from the World War 2 rationing era with this book.Parsnip CakeIngredients3 peeled and chopped parsnips2 tablespoons of cocoa powder230ml/half a pint of warmed milka quarter of a teaspoon of sodium of bicarbonategolden syrupBring a pan of water to the boil. Add the parsnips , cover and cook on a medium heat for 15 minutes - until cooked.Drain
the parsnips, then when cooled mash them with the cocoa, sodium of
bicarbonate and some golden syrup. Add the milk and mix.Put in a baking dish and cook in a preheated oven at 190C/374F for 35 minutes.Mock Apricot CakeIngredients
