Christmas Cake & Christmas Pudding Recipe 1943
are two recipes here for Christmas Cake and Christmas Pudding
but with a difference. They come from Cookery Service Notes
No. 48 for November 1943 entitled Home Front Cookery Advice.
were published by the Margarine Cookery Service, Unilever
House, London, E.C.4, to help solve your war-time cookery
problems. The leaflet also stated that "Recipes approved
by the Ministry of Food"
this - our fifth wartime Christmas - we shall not be able
to give our families all the good things which we associate
with the 25th December, but if we have saved up our little
stocks of dried fruit, it is surprising how many party dishes
we shall be able to make.
this leaflet we are giving several Christmas Pudding and Cake
recipes, Mincemeat, and some biscuit and other pudding recipes
too. Some of the recipes include our home-grown nuts. Not
all of you will be able to obtain them, but if you have your
own trees or live in districts where they grow, use them to
help with your Christmas cooking. They give a lovely flavour
and make your dried fruit go further. For those unable to
get the nuts, an alternative recipe is given in every instance.
flans are always popular and go well with a cold supper, as
they can be masde the day before. Cookery Notes No. 47 give
instructions for making wartime flans, with many suggestions
for the fruit filling.
1. Home-grown cob or hazel nuts need not be peeled. Walnut
skin is sometimes bitter, and the nuts are nicer if it is
removed. Pour boiling water over the walnuts, leave them in
the water for a few minutes, then remove the skin.
use the nuts for cooking, if you do not possess a nut mill
(they are now unobtainable), chop them finely with a sharp
knife. You will find the best way is to slice them first,
then proceed with the chopping in the same way as mint is
2. In all the recipes, if you cannot use the dried fruit stated,
use an equal weight of another kind.
3. A little ale or brandy can be added to the Christmas Puddings
if these are liked or available, but they are not essential.
Be careful not to make the mixture too wet.
4. Do not make the Christmas puddings before December 1st.
(including Breadcrumbs, and Nuts, if vailable)
lb self-raising flour
1/4 lb margarine
2 ozs breadcrumbs
2 ozs chopped nuts (if available)
1/4 lb sugar
1/4 lb raisins
ozs currants or prunes
1 level tsp mixed spice
2 tbsp dried egg
rind of orange, if available
pinch of salt
milk to mix
all the dried fruit. Chop the nuts finely. Sieve the flour,
dried egg and salt into a basin. Add the dried fruit, nuts,
breadcrumbs, sugar, spice and grated orange rind and mix all
together. Melt the margarine and pour over the dry ingredients
and stir well. Add a very little milk so that the mixture
is moist all through but quite stiff. Give a final stir, and
pour into a well-greased basin. Cover with greaseproof paper
and a pudding cloth, and steam for 2 hours. When the pudding
is cols, remove pudding cloth and greaseproof, and re-cover
with clean dry greaseproof and another pudding cloth: this
helps the pudding to keep well. Store in a dry place. Before
serving, steam again for 2 hours.
one pudding sufficient for 8 persons.
ozs self-raising flour
3 ozs margarine
3 ozs sugar
8 ozs mixed fruit (sultanas, currants, raisins or prunes)
tbsps dried egg
1/2 level tsp mixed spice
10 tbsps milk to mix
pinch of salt
flour, dried egg, spice and salt into a basin. Clean the currants
and sultanas, and stone and chop the raisins or prunes. (Prunes
should be soaked in cold water overnight). Cream the margerine
and sugar together, and beat well. Add a little milk and sieved
flour mixture alternately, a little at a time of each, until
all the 10 tablespoonsful milk and flour have been beaten
in. Add the dried fruit, and give the mixture a final stir.
Line a cake tin with greaseproof paper and brush over with
melted margarine, and pour in the mixture. Bake 1 hour in
a moderate oven (Regulo Mark 4), then 1 1/2 hours in a very
slow oven (Regulo Mark 1).
for 8 -10 portions.
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