Book of Wartime Recipes

Using Cornflour and Custard Powder

Brown and Polson

Hot and Cold Sweets

Baked Raisin Pudding

  • 6 ozs plain flour
  • 4 ozs raisins
  • 2 ozs cornflour
  • 1 tablespoon Raisley or 1 teaspoon baking powder
  • 4 ozs dripping or margarine
  • 1 teaspoon baking powder
  • 1½ ozs sugar
  • Milk
  • 1 oz candied peel

Sift flour and cornflour together, rub in the fat, add all dry ingredients. Mix to a fairly soft dough with milk. Bake in a greased Yorkshire pudding tin about 40-50 minutes in a moderate oven. Regulo 4. Temperature 375°F. Turn out, cut into squares and serve hot with Custard.

Prune Mould

  • 1 lb prunes
  • 1 lemon (rind and juice)
  • 1¾ pints water
  • 2¼ ozs cornflour
  • 3 ozs sugar

Soak the prunes overnight in the water. Put them into a saucepan with the sugar, thinly cut lemon rind and liquid in which they have been soaked, and cook gently until soft. Remove the stones, mix the cornflour with a little water, add to the fruit and liquid in the pan. Stir until boiling, boil 3 minutes. Remove from the heat, stir in lemon juice, pour into wet mould to set.

Indian Pudding

  • ¾ pint milk
  • 1 packet cornflour 9vanilla flavoured)
  • 1 tablespoon dark treacle
  • ¼ teaspoon ground ginger
  • Pinch of salt

Mix the Flavoured Cornflour and ginger together and blend smoothly with a little of the cold milk. Put the rest on to heat with the treacle. Add the cornflour, stir till boiling, boil 1 minute. Add a pinch of salt and turn into a greased fireproof dish. Bake about 15- 20 minutes in a slow oven. Regular 3. Temperature 350°F.

Utility Pudding

  • Remains of milk pudding—rice, tapioca, etc
  • Stewed fruit
  • 1 pint Custard

Put the cold milk pudding neatly into a glass dish. Cover with any kind of stewed or tinned fruit, or spread a layer of jam on top. Make the custard according to the directions on the packet or tin and pour over, leave to set. Decorate as liked.

Golden Fritters

A method of using up stale bread or sponge cake.

Cut the bread into convenient shaped pieces, squares, diamonds, fingers, etc., about ¼ inch thick. Spread lightly on both sides with jam or lemon curd.

Make a batter using:-

  • 2 packets or 2 tablespoons custard powder
  • 1 dessertspoon sugar
  • ¼ pint milk
  • 2 tablespoons plain flour

Coat the fritters carefully and fry in hot fat.

Apple Custard Flake

  • 1 lb cooking apples
  • 2-3 ozs sugar
  • 1 teaspoon ground cinnamon
  • 1 oz margarine
  • ½ pint Custard
  • Corn Flakes

Stew the apples until tender with sugar and a little water. Beat up well, add cinnamon and margarine and turn into a greased fireproof dish. Make the custard as directed on the packet or tin and pour over the apples. Sprinkle the top thickly with corn flakes and put into a moderate oven for about 15-20 minutes. Regulo 5. Temperature 400°F.

African Delight

  • 2 teaspoons cornflour
  • 2 ozs dates
  • ½ pint Custard
  • ½ pint milk
  • ½ bar chocolate
  • 1 dessertspoon sugar

Mix the cornflour smoothly with a little cold milk, put the rest on to heat with the sugar. Add the cornflour stirring well till the mixture boils and thickens. Add half the dates, stoned and chopped and cook for 3 minutes. Turn into a glass dish and leave to cool. Make the custard in the usual way. Pour on top of the cornflour mixture. When cold, sprinkle with grated chocolate and decorate with the rest of the dates.

Humpty Dumpties

  • 1 packet raspberry flavoured cornflour
  • 1 oz sugar
  • 1 oz marshmallows
  • 1 pint milk Little coconut and angelica

Make the blancmange according to the directions on the packet and turn into small cups previously rinsed with cold water. When set, turn out, make arms and legs with strips of angelica, place a marshmallow on top to represent the head and sprinkle with a little coconut.

Fruit in Batter

  • 1 dessertspoon sugar
  • 1 lb fruit in season
  • 1 egg
  • 3 ozs plain flour
  • 1 oz cornflour
  • ½ pint milk

Sift flour, cornflour and sugar together into a basin. Make a well in the centre, drop in the egg and gradually add the milk beating thoroughly to make a smooth batter. Leave to stand as long as possible. Prepare the fruit and put into a greased shallow dish. Pour the batter over and bake about 4o minutes in a hot oven. Regulo 7. Temperature 400°F. Serve with custard.

Damson Jelly

  • Squeeze of lemon juice
  • 1 lb damsons
  • 2¼ ozs Cornflour
  • ½ pint water
  • 3-4 ozs sugar

Wash and stew the damsons with the sugar and water till tender. Rub through a sieve, measure the quantity of puree, and if necessarymake it up to 1½ pints with water. Put on to heat. Mix the cornflour smoothly with a little cold water, add to the puree and stir till the mixture boils. Boil for 3 minutes. Add a squeeze of lemon juice. Turn into a wetted mould to set.

Banana and Lemon Pudding

  • 1 packet Cornflour lemon flavoured
  • 1 tablespoon sugar
  • 2 bananas
  • 1 pint milk

Mix the cornflour smoothly with a little of the cold milk. Put the rest on to heat with the sugar. Add the cornflour stirring well and boil for 1 minute. Cut up the bananas and put into a greased pie dish. Pour the cornflour over and bake in a very moderate oven 10-15 minutes. Regulo 3. Temperature 350°F.

Coconut Cream

  • 1¼ ozs cornflour
  • 1 or 2 ozs sugar
  • 1 pint milk
  • 1 oz desiccated coconut
  • 1 oz margarine
  • Few drops of pink colouring

Mix the cornflour with a little of the milk, bring the rest of the milk to the boil. Add the cornflour and cook for 3 minutes, stirring all the time. Add the margarine, sugar, coconut and colouring. Stir well and pour into a wetted mould to set.

Apricot Pudding

  • 3 ozs margarine
  • 1 packet or 1 tablespoon Custard powder
  • 2 tablespoons sugar
  • 2 tablespoons apricot jam
  • Little milk
  • 6 ozs plain flour
  • 1 tablespoon Raisley or 1 teaspoon baking powder

Cream the margarine and sugar. Add the jam and mix well. Add sifted flour and custard powder and enough milk to make a fairly soft consistency. Add raising agent last. Turn into a greased pudding basin, cover with greased paper and steam 1½-2 hours. Serve with Custard.

Baked Marmalade Pudding

  • 4 tablespoons flour
  • 2 packets or 2 tablespoons Custard Powder
  • 3 ozs margarine
  • 4 ozs cake crumbs or biscuit crumbs
  • 2 tablespoons sugar
  • 1 tablespoon Raisley or 1 teaspoon baking powder
  • 2 tablespoons marmalade
  • Little milk

Sift the flour and custard powder together. Rub in the fat lightly. Add all dry ingredients. Add the marmalade and mix to a fairly soft consistency with the milk. Turn into a greased pie dish and bake in a moderate oven 30-40 minutes. Regulo 5. Temperature 400°F. Serve hot with custard or Lemon Syrup Sauce.

Chocolate Nut and Raisin Mould

  • 1 packet Chocolate Blancmange
  • 1 ozs sugar
  • 2 ozs raisins, stoned and chopped
  • 1 pint milk
  • 1 oz chopped nuts

Make the chocolate blancmange as directed. Add the raisins and nuts. Mix well. Turn into a wetted mould and leave to set.

Nursery Pudding

  • 1 packet Chocolate Blancmange
  • 1-2 ozs sugar
  • 2 ozs stale cake crumbs
  • 1 pint milk
  • ¼ teaspoon poon vanilla or almond essence

Mix the chocolate blancmange powder smoothly with a little of the milk, put the rest on to heat with the sugar. Add the chocolate mixture, stir until boiling and boil for 1 minute. Remove from the heat, add the cake crumbs and flavouring. Mix well, pour into a wetted mould or individual moulds and leave to set. If preferred the pudding can be served hot.

Sultana Custard Pudding

  • 3 level tablespoons or 1½ packets custard powder
  • 1 pint milk
  • 3 teaspoons sugar
  • 4 ozs sultanas

Mix the custard powder smoothly with a little of the cold milk. Put the rest on to heat with the sugar. Add the custard powder, stir till boiling, and boil one minute. Stir in the sultanas lightly. Turn into a dish and serve at once.