WW2 relics at Stainton Grove Military Camp, Barnard Castle, DL12 8UJ, UK

Celebration Event - wartime recipes

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Celebration Event - wartime recipes
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By request here are the recipes used by Cilla for the wartime food at the Celebration Event.

Tim’s Rock Cakes

Ingredients

8oz Self Raising Flour

4oz Butter

3oz Caster Sugar

4oz Mixed Dried Fruit

1 Egg – Beaten

3tbs Fresh Milk

 

Method

1.     Rub butter and flour until it looks like breadcrumbs, add the sugar and fruit.

2.     Mix up to form a stiff batter by adding the beaten egg and milk. If it looks too dry, add one more table spoon of milk to the batter.

3.     Place 10 spoonfuls of the batter onto a well greased baking sheet, they should look rocky. Make sure you leave some room between the cakes as they will spread slightly.

4.     Bake at gas mark 6 for 15 to 20 minutes and then cool on a wire rack.

 

 

Honey Cakes

Ingredients

1 Level Teaspoon of Sugar

2 oz Margarine

2 Level Tablespoons Honey

6oz Self Raising Flour

1 Level Teaspoon Cinnamon

 

Method

1.     Beat together the sugar and the margarine until the mixture is soft and creamy, and then add the honey.

2.     Sift together the flower and the cinnamon. Add to the creamy mixture using a spoon until it binds together.

3.     Work it with your fingers until it is a soft, smooth dough.

4.     Flour your hands, take off a piece of dough about the size of a large walnut and roll between the palms of hands until it is a smooth ball.

5.     Put onto a lightly greased tin and flatten slightly. Continue until all the dough has been used up.

6.     Bake in a moderately hot oven until the cakes are done – approximately 15 minutes.

 

 

Raisin Crisps

Ingredients

6 oz Self Raising Flour

2 Tablespoons Dried Egg

2 oz Sugar

2 oz Margarine

2 oz Raisins, Chopped

A Few Drops of Almond Essence

Method

1.     Mix the flour, dried egg and sugar.

2.     Rub in the margarine.

3.     Add the raisins, essence and enough milk to bind into firm dough.

4.     Roll out thinly and cut into 2 inch rounds.

5.     Cook in the centre of a moderate oven for 20 minutes.

 

Carrot Fudgey Cubes

Ingredients

5 Carrots

Gelatine

Orange Essence

 

Method

1.     Grate the carrots and cook them in a bit of water for 10 minutes.

2.     Add the orange essence.

3.     Melt a gelatine leaf and add it to the mixture.

4.     Cook quickly for a few minutes stirring all the time.

5.     Spoon into a flat dish and leave to set.

6.     Cut the fudge into cubes and eat!!

 

 

Carrot Cookies

Ingredients

2 Tablespoons Margarine

4 Tablespoons Sugar

A Few Drops of Vanilla or Almond Essence

8 Tablespoons Grated Raw Carrot

12 Tablespoons Self Raising Flour.

 

Method

1.     Cream the margarine and sugar together until light and fluffy.

2.     Beat in the flavouring and the carrot and fold in the flour.

3.     Drop spoonfuls of the mixture into greased patty tins and sprinkle the tops with a little sugar.

4.     Cook in a moderately hot oven for 20 minutes.

 

Anzac Biscuits

Ingredients

1 Cup Plain Flour

1 Cup Rolled Oats

1 Cup Desiccated Coconut

1 Cup Brown Sugar

Cup Butter

2 Tablespoon Golden Syrup or Honey

1 Teaspoon B bicarbonate of Soda

2 Tablespoon of Boiling Water

 

Method

1.     Combine flour, oats, sugar and coconut into a bowl.

2.     Melt the butter and the golden syrup in a pot over a low heat.

3.     Mix the bicarbonate of soda with water and then add to the butter and golden syrup mix.

4.     Pour the liquid mixture into the dry mixture and mix well.

5.     Teaspoon dollops of the mixture onto a greased tray leaving space for spreading.

6.     Bake at 180˚c (or 350˚f) for 15-20 minutes.

These biscuits are named after the Australian and New Zealand Army. Instead of using eggs golden syrup was used. These biscuits would keep fresh for a couple of months which is often how long they took to reach the army in the far away countries they were based.

 

 

Mock Fried Sausages

Ingredients

White Cabbage

1lb of Boiled Potatoes

1 Cup Breadcrumbs

Salt, Pepper, Caraway Seeds

Method

1.     Soft boil the white cabbage and put through a mincer together with boiled potatoes.

2.     Add salt, pepper, caraway and breadcrumbs.

3.     Mix well, shape into small sausages, and fry in a little fat.

 

 

Beetroot Pudding

Ingredients

6 oz Wheatmeal Flour

Teaspoon of Baking Powder

1 oz Sugar

4 oz Finely Grated Raw Beetroot

oz Margarine

Method

1.     Mix flour and baking powder.

2.     Rub in the margarine.

3.     Then add sugar and grated beetroot.

4.     Now mix all the ingredients to a soft cake consistency with 3 or 4 tablespoons of milk.

5.     Add a few drops of flavouring essence if you have it.

6.     Turn the mixture into a greased pie dish or tin and bake in a moderate oven for 35 minutes.

This pudding tastes equally good hot or cold.

 

 

Wartime Chocolate Cake

Ingredients

8oz Self Raising Flour

2 Tablespoons Cocoa powder

3 oz White Sugar

3 oz Butter

Heaped Tablespoon Golden Syrup

Teaspoon Bicarbonate of Soda

 

Method

1.     Set oven to Gas mark 4/5 or 160˚c.

2.     Mix dry ingredients together.

3.     Slowly melt butter and syrup.

4.     Add approximately 20 dessert spoons of warm water.

5.     Stir mixed dry ingredients with the butter mix.

6.     Pour into two greased sandwich tins.

7.     Bake for approximately 25 minutes until light and spongy to touch.

8.     Once cool, sandwich together with strawberry jam and top with sieved icing sugar or chocolate icing.

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Our heritage is who we are today; we are the only ones who can protect it.

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The Memories of Stainton Grove Military Camp Project was one of a number of community-led projects along and nearby the route of the proposed South West Durham Heritage Corridor. 

 

The South West Durham Heritage Corridor will be a multi-user route along the former Bishop Auckland to Barnard Castle railway line. 

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Share your memories with us!  We want to make a record of life here before it is too late.  Please get in touch.  All your memories are important to us.

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The Memories of Stainton Grove Military Camp Project is being led by Stainton Grove Community Association and coordinated by Groundwork West Durham and Darlington. It is funded by the Heritage Lottery Fund through the 'Your Heritage' grant programme.

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