![\"\"](\"http:\/\/www.missfoodwise.com\/wp-content\/uploads\/2020\/05\/war-and-peace-pud-carrot-regula-ysewijn-7942.jpg\")
<\/a><\/p>\nToday 8 may I’ll be showing two war-time recipes over at London\u2019s\u00a0Borough Market<\/a>\u00a0for the 75th anniversary of ‘Victory in Europe Day’ or the end of WWII. During wartime, ingredients for plum pudding were hard to come by so the Ministry of Food produced a recipe for a \u2018War and Peace Pudding\u2019 made of carrots, potatoes and suet.<\/p>\n The recipe also appeared as a \u2018Wartime Christmas Pudding\u2019. 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 \u2018carrots on sticks\u2019 were sold to children instead of ice cream \u2013 which was banned \u2013 and \u2018toffee carrots\u2019 replaced toffee apples.<\/p>\n This is an excellent pudding and the “mock apricot” carrot jam absolutely sublime and a great novelty for when dinner parties are back allowed!<\/p>\n Makes 1 pudding in a 14 cm (No. 42) diameter basin (mould)<\/p>\n 75 g carrots, grated<\/p>\n 100 g potatoes, grated<\/p>\n 85 g\u00a0 <\/span>plain (all-purpose) flour<\/p>\n 30 g fresh breadcrumbs<\/p>\n 30 g shredded suet<\/p>\n 1 teaspoon ground allspice<\/p>\n or mixed spice<\/p>\n 1 teaspoon bicarbonate<\/p>\n of soda (baking soda)<\/p>\n 2 tablespoons warm water<\/p>\n 1 tablespoon mixed dried<\/p>\n fruit, soaked in water, rum or brandy<\/p>\n Method<\/strong><\/p>\n Preheat the oven to 160C. Prepare the pudding basins for steaming<\/p>\n 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\u2019t be alarmed if the mixture seems dry, it will come together after kneading it for a few minutes.<\/p>\n 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.\u00a0 <\/span>Close the pudding basin off with baking paper and wrap in tin foil. Place on an inverted saucer in a pot large enough for the pudding basin and pour in boiling water to come up halfway the sides of the basin. Close the lid, cover any steaming holes the lid might have and steam for 2 hours.<\/p>\n Serve with carrot jam<\/p>\n <\/p>\n 500 g carrot puree made from boiled carrots<\/p>\n 500 g raw sugar<\/p>\n juice of 1 lemon<\/p>\n zest of 1\/2 lemon, grated or cut into fine strips<\/p>\n 5 apricot kernels<\/p>\n 2 tablespoons brandy<\/p>\n Put the carrot puree in a large saucepan and bring to the boil. Add the sugar, lemon juice and zest and apricot kernels.<\/p>\n Boil until the mixture has thickened and gels quickly when spooned onto a cold plate.<\/p>\n Remove from the heat and take out the apricot kernels if you can spot them. Stir the brandy through the jam and decant into sterilised jars. Close the jars and turn them upside down to cool.<\/p>\n The jam has a hint of apricot; it was marketed as mock apricot jam.<\/p>\n This jam doesn\u2019t keep long and must be stored in the fridge.<\/p>\n","protected":false},"excerpt":{"rendered":" Today 8 may I’ll be showing two war-time recipes over at London\u2019s\u00a0Borough Market\u00a0for 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\u2019ll be looking at two war-time recipes that were actually promoted by the…<\/p>\n
\nWhile world wars and lockdown are very different, both have led to difficulties obtaining certain ingredients. We\u2019ll 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
\nWe\u2019ll be cooking up \u201cWar & Peace Pudding<\/strong>\u201d with “Mock apricot” carrot jam<\/strong>, both wartime recipes from my book Pride and Pudding<\/strong><\/a>. Tune into our IGTV over at Borough Market on Instagram<\/p>\n<\/a><\/a><\/p>\nWar & Peace Pudding<\/strong><\/h2>\n
\u201cMock apricot\u201d Carrot jam<\/strong><\/h2>\n