Make your party authentic with these dishes:
From 1940, sugar was restricted to 8oz a week. Instead, people would use carrot to sweeten cakes, scones and biscuits. With the help of some flour, margarine, and sultanas, you have an authentic wartime carrot cake. Carrot cake is now an afternoon tea essential, and we have rationing to thank.
Combine desiccated coconut, milk, sugar, and cornflour, and you’ve got a simple but satisfying wartime dessert. If you’re a fan of fancy presentation, a few drops of pink food colouring make this dessert a bit more appealing, even though it’s not entirely rationing-appropriate. Pour it into individual moulds and set in the fridge before serving.
Every cuisine has some kind of fried potato, and this is ours. Roughly grate some potato, season it, sprinkle in some flour so it all binds together, and then spoon dollops into a hot frying pan until golden brown. For a 21st century spin, add some parmesan into the mix.
Named after the former head of the Ministry of Food, the very first recipe was printed in the Times in April 1941, described as “economic” and “wholesome fare”. Whilst meat was scarce and vegetables weren’t subject to rationing, people would fill their Lord Woolton pie with swede, carrot, cauliflower and potatoes. If you want your party to be super-authentic, this historical recipe is an essential addition to the menu.
A less coarse, less refined scone. Rock buns use sultanas, mixed spice, flour and baking powder. They’re still popular because the recipe’s so simple, and the modern method includes many of the same 1940s ingredients. If you have some extra ration cards, sprinkle sugar on top or eat with jam.