Cookery 1943 - Hot Chestnut Pudding
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"
see previous recipes click
1/2 pt milk
1/2 lb chestnuts
1 reconstituted egg
1/2 tsp vanilla essence
the chestnuts for 1/2 hour in boiling water. Remove
shells and skin and put through a sieve.
Dissolve the cocoa in a little of the milk. Melt the
margarine in a saucepan, stirring in the flour and gradually
adding the milk, stirring all the time until the mixture
Cool slightly, then add the reconstituted egg, the sugar,
the sieved chestnuts, the dissolved cocoa and vanilla
into a basin or pie dish, well brushed with melted margarine,
and steam for 1 1/2 hours or bake for 1 hour in a moderate
oven (Regulo Mark 4). If steamed cover the pudding with
greaseproof paper and a pudding cloth.