You might have noticed that the early May bank holiday has moved this year, rather than being on the first Monday of the month, it is instead on Friday, 8th May to mark to 75th anniversary of V E Day, also known as Victory in Europe Day.
8th May 2020 will be 75 years since the guns fell silent at the end of World War 2 in Europe. The war then officially ended on 15th August when Japan surrendered.
During WWII food was rationed throughout the country, so things like eggs and sugar were hard to come by, which meant a lack of cake, bread and other things we take for granted. Because of that, enterprising families came up with loads of way to make food taste great, why not try a few of these war time recipes?
War time carrot cake
As sugar was rationed (families were allowed 230g a week only), lots of people with access to carrots used those to sweeten cakes and bakes instead…
230g self raising flour
85g margarine or you could go more authentic by using cooking fat!
115g grated carrots
A little water
1 reconstituted dried egg, or if you can’t find one, 1 fresh egg.
Preheat the oven to 200 degrees. In a large bowl, sift the flour and rub in the margarine or cooking fat. Add the sugar, carrots, sultanas and egg and mix well. Add a little water to make the dough sticky and then pour into a lined baking tin.
Place in the centre of the oven and cook for 40 minutes or until it is golden in colour. To check to see if the cake is finished, poke a knife through the top, if it comes out clean, you’re good to go!
War time bread and butter pudding
According to the rationing information given at the time, this was sufficient for two children, what do you think?
45 g margarine/butter
¾ pints of custard
Spread the margarine over the bread and cut into cubes. Arrange the cubes and fruit in a small baking tray or casserole dish. Pour the custard over the top and bake on a medium heat until the top browns.
War time curried mutton
There were times when meat was rationed too, it was a rare occurrence to get the kind of meat that you’re used to!
30g margarine or dripping (the left over juices from cooking meat)
2 small onions
½ a sour apple
1 table spoon of curry powder
1 teaspoon of flour
¾ pints of water
650g cooked cold mutton
Fry the finely chopped onion and apple in the fat, once cooked, move to one side and brown the flour and curry powder. Add the water gradually then the sultanas and simmer for five minutes. Chop the mutton into small pieces and heath through the curry sauce. You can then serve with rice or potatoes.
If there were no sausages or meat available, this was a substitute for those who really fancied sausages!
½ pint of stock
45g fat (marge/butter)
Put the fat in a saucepan and start by frying the onions. Add the suet, the stock and the oatmeal. Mix well with a wooden spoon and boil until the mixture resembles thick porridge. Add flavourings, such as salt, pepper and if you have it, Worcester sauce. Mix through and then put the mixture on a plate to cool.
Once cooled, cut into six pieces and roll into a sausage shape, deep fry if possible and serve hot with mashed potato.