必威必威体育 betway

Today 8 may I’ll be showing two war-time recipes over at London’sBorough Marketfor the 75th anniversary of ‘Victory in Europe Day’ or the end of WWII.
While world wars and lockdown are very different, both have led to difficulties obtaining certain ingredients. We’ll be looking at two war-time recipes that were actually promoted by the Ministry of Food because there was an overload of carrots and potatoes. Recipe booklets were made to help cooks to whip up a variety of recipes with carrots and potatoes and other austere but often very delicious creative recipes
We’ll be cooking up “战争与和平布丁必威betway88” with“Mock apricot” carrot jam, both wartime recipes from my book傲慢与布丁必威betway88。调成我们的Borough市场上的Instagram IGTV过

During wartime, ingredients for plum pudding were hard to come by so the Ministry of Food produced a recipe for a ‘War and Peace Pudding’ made of carrots, potatoes and suet.

The recipe also appeared as a ‘Wartime Christmas Pudding’. Carrots and potato were both promoted by the Ministry of Food because they grew easily and were plentiful, and therefore they were important to keep people healthy. Potato was often used as an alternative to other ingredients in dishes and carrots were used because of their sweet flavour. At some point ‘carrots on sticks’ were sold to children instead of ice cream – which was banned – and ‘toffee carrots’ replaced toffee apples.

This is an excellent pudding and the “mock apricot” carrot jam absolutely sublime and a great novelty for when dinner parties are back allowed!

战争与和平布丁必威betway88

Makes 1 pudding in a 14 cm (No. 42) diameter basin (mould)

75 g carrots, grated

100 g potatoes, grated

85 gplain (all-purpose) flour

30克新鲜面包屑

30 g shredded suet

1 teaspoon ground allspice

或混合香料

1茶匙碳酸氢

of soda (baking soda)

2汤匙温水

1 tablespoon mixed dried

水果，水，甜酒或白兰地浸泡

Method

Preheat the oven to 160C. Prepare the pudding basins for steaming

In a large bowl, combine the carrot, potato, flour, breadcrumbs, suet and allspice. Dissolve the bicarbonate of soda in the water and add to the mixture. On a lightly floured work surface, knead into a ball. Don’t be alarmed if the mixture seems dry, it will come together after kneading it for a few minutes.

Work through the mixed dried fruit and roll the dough into a ball. Put the ball into the prepared pudding basin and push it down.关闭布丁盆了与在锡箔必威betway88烘焙纸和包装。在一个锅里足够大布丁盆倒飞碟的地方，在沸水浸泡拿出盆地中间的两侧。必威betway88盖上盖子，盖不住热气腾腾的孔盖可能，隔水蒸2小时。

Serve with carrot jam

“模拟杏”胡萝卜酱

500 g carrot puree made from boiled carrots

500 g raw sugar

1个柠檬果汁

皮1/2柠檬，磨碎的或切成细条形

5杏仁

2 tablespoons brandy

Put the carrot puree in a large saucepan and bring to the boil. Add the sugar, lemon juice and zest and apricot kernels.

Boil until the mixture has thickened and gels quickly when spooned onto a cold plate.

从火上移开，并采取了杏仁，如果你能发现它们。通过搅拌卡纸和白兰地澄清到消毒罐。关闭罐子并把它们倒挂冷却。

The jam has a hint of apricot; it was marketed as mock apricot jam.

This jam doesn’t keep long and must be stored in the fridge.