Book of Wartime Recipes

Using Cornflour and Custard Powder

Brown and Polson

Hot Cornflour Recipes

Sultana Stir-About

  • 3 level tablespoons cornflour
  • 2 teaspoons sugar
  • 1 teaspoon margarine
  • 1 pint milk
  • 3-4 ozs sultanas
  • Pinch salt
  • ½ teaspoon vanilla essence

Mix the cornflour smoothly with a little of the cold milk. Put the rest on to heat with the salt, sugar and margarine. Add the cornflour, stir till boiling, and boil for 3 minutes. Remove from the heat, stir in the sultanas lightly and the vanilla essence. Turn into a greased fireproof dish and brown in the oven, or under the grill. Serve at once with a little nutmeg grated on top.

Cornflour Porridge

  • 3 level tablespoons cornflour
  • 1 pint milk
  • Pinch salt

Mix the cornflour smoothly with a little of the cold milk. Put the rest on to heat. Add the cornflour, stir till boiling and boil for 3 minutes. Add a pinch of salt and serve with hot or cold milk, or with jam, honey or syrup, or sliced banana.

Hot Cornflour Pudding

  • 3 level tablespoons Cornflour
  • Pinch salt
  • 1 teaspoon margarine
  • 1 pint milk

Mix the cornflour smoothly with a little of the cold milk. Put the rest on to heat with the margarine and salt. Add the cornflour, stir till boiling and boil for 3 minutes. Turn into a greased fireproof, dish and brown in the oven, or under the grill. Serve with fruit, or with jam, honey or treacle.