Eggless Sponge

​6ozs self raising flour with 1 level tsp baking powder or plain flour with 3 level tsps baking powder, 2 1/2 ozs margarine, 2 ozs sugar, l level tbsp golden syrup, 1/4 pt milk or milk and water

Sift flour and baking powder, cream margarine, sugar and syrup until soft and light, add a little flour and liquid.  Continue like this until you have a smooth mixture.  Grease and flour two 6 inch sandwich tins, divide mixture between the tins.  Bake for approx 20 mins just above the centre of a moderately hot oven or until just firm to the touch.  Turn out and sandwich with jam.

We have been asked to provide copies of the 1940's recipes we have used throughout our displays.  The following are reproduced from The Ministry of Food recipes which were advertised daily on the wireless and newspapers to assist the Women of Great Britain to provide wholesome and tasty meals for their families using the rations available to them.  We also used recipes from Margueritte Patterns books.

Vinegar Cake

6 ozs Self raising flour, 3 ozs margarine, 3ozs sugar, 1/4pt milk, 1 tablespoon vinegar, 1/2 tsp bicarbonate of soda, 3-4 ozs dried fruit

​Sift flour, cream the margarine and sugar. Pour the milk into a large basin, add the vinegar and bicarb of soda. The mixture will rise and froth in the basin.  Blend the flour and vinegar liquid into the creamed mixture, then add the dried fruit.  Put into a greased floured 7 inch tin. Bake in a moderate oven for 1 hour.

Ministry of Food

Christmas Pudding

8ozs of grated raw potato, 6 ozs of grated raw carrot, l level tsp salt, l level tsp Bi-carb of soda, 1 level tsp of grated nutmeg,

1 level tsp of ground cinnamon, 10-12 ozs of mixed dried fruit, 4 ozs plain flour, 2-4 ozs sugar, 3 ozs melted dripping, Stout to mix.

​Mix all the dried ingredients together, add the fruit and vegetables and lastly the melted dripping.  Put into a greased 2 pint basin and cover with greased paper.  Steam for 3-4 hours.