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

Celebration Event - wartime recipes

The first occupants
1946 aerial photograph of Stainton and Blackbeck Camps
A post war plan of Stainton Camp
Military Heritage Trail
Stainton Grove - The Military Camp
Barnard Castle - A Military Town
Royal Armoured Corps - From Stainton Grove to El Alamein
Life on the Home Front
Stainton Grove Military Camp - After the War
Gilbert Knott - 1946 Photographs
People who were here - Ray Smith
People who were here - Brian Nimick
People who were here - Walter Cowans and family
People who were here - Mike Rolls and family
First four civilian families 1979
People who were here - Eddie Connelly
People who were here - Martin McKechnie
People who were here - Len Rogers
People who were here - Mrs Deasey
People who were here - Neil Turner
People who were here - Mike Linden
People who were here - Edward George Howard
People who were here - Joan Leslie
People who were here - Josef Dagner
People who were here - Alan Armstrong
People who were here - Fred Burgess
People who were here - Ray Turner
People who were at Barford - Frank Barry
People who were at Barford - George Yalden
People who were at Barford - Barrie Corkill
People who were at Streatlam - George Carpenter and John Smailes
People who were at Streatlam - Terry Rourke-
People who were at Streatlam - Eddie Wolfenden
People who were at Streatlam - Ken Keld
People who were at Streatlam - Tom Waller
People who were at Streatlam - Stan Sudron
People who were in the area - A. Leslie Palmer
People who were in the area - Tomas Morgan
People who were in the area - Nigel Fletcher
Local Memories - Margaret Teward
St. Mary's R.C. School
Tank Tracks
The Gatehouse
Romney / Nissen Huts
More Huts
Even More Huts
Southern Edge
The Green
The Aliwal Cinema
Blackbeck POW Camp
Warcop Camp
Launch Event 3rd November 2007
Celebration Event 1st November 2008
Celebration Event - photos
Celebration Event - wartime recipes
Pride in our Landscape project
Contact Us

Smilie Face

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

Tim’s Rock Cakes


8oz Self Raising Flour

4oz Butter

3oz Caster Sugar

4oz Mixed Dried Fruit

1 Egg – Beaten

3tbs Fresh Milk



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


1 Level Teaspoon of Sugar

2 oz Margarine

2 Level Tablespoons Honey

6oz Self Raising Flour

1 Level Teaspoon Cinnamon



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


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


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


5 Carrots


Orange Essence



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


2 Tablespoons Margarine

4 Tablespoons Sugar

A Few Drops of Vanilla or Almond Essence

8 Tablespoons Grated Raw Carrot

12 Tablespoons Self Raising Flour.



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


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



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


White Cabbage

1lb of Boiled Potatoes

1 Cup Breadcrumbs

Salt, Pepper, Caraway Seeds


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


6 oz Wheatmeal Flour

Teaspoon of Baking Powder

1 oz Sugar

4 oz Finely Grated Raw Beetroot

oz Margarine


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


8oz Self Raising Flour

2 Tablespoons Cocoa powder

3 oz White Sugar

3 oz Butter

Heaped Tablespoon Golden Syrup

Teaspoon Bicarbonate of Soda



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.


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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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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