Rationing Challenge – Day 2


We would normally have a roast dinner today, so in the interests of authenticity I thought that I might see what I could come up with…


Mock Black Pudding served with grilled tomatoes and mushrooms, cup of tea.

I was lucky enough to find this recipe on Carolyn’s blog: the1940sexperiment.com

I was surprised by how tasty this was. Carolyn’s addition of beetroot helps to give it a more realistic colour, and a slightly earthy flavour which black pudding has. I’ve enjoyed my breakfast today – thanks Carolyn!!


Lentil Soup with a couple of slices of National Loaf and a cup of tea.

Lentil Soup

Homemade Lentil Soup and slices of the “National Loaf”


Beef Olive – a thin piece of stewing steak, filled with a stuffing mix, rolled and cooked.
Recipe taken from Bombers and Mash by Raynes Minns.


I made a simple stuffing mix with fried onions, mushrooms and breadcrumbs, mixed with herbs and a little tomato puree.

I flattened the thin piece of steak as much as possible, filled it with the stuffing mix and rolled it up, securing it with cocktail sticks. I pan fried it on a moderate heat to give the steak some colour.

It is really tasty and I have made a little gravy from the pan juices but haven’t used this today, I’ll save it for another day.


I’ve made some oatmeal gingerbread today to have as pudding with some custard. It’s not quite right as I used Baking Powder and it should have been Bicarb, but “make do and mend”, it will not be wasted!!

It tastes good anyway!

Apologies, in my haste to post I forgot to upload the recipe!

I got the recipe from The Wartime Kitchen and Garden, Jennifer Davies.

2oz flour
2oz wholemeal flour
2oz oatmeal
1.5oz margarine
1oz brown sugar
3/4tsp ground cinnamon
3/4tsp baking soda
1/2tsp ground ginger
3/4tbsp golden syrup
3/4tbsp black treacle
Boiling water to mix
Mix the flours and oatmeal, rub in the fat, add all the other dry ingredients and mix well. Add the heated syrup and treacle and add enough boiling water to make a soft consistency. Bake in a moderate oven for 30mins till well risen and firm. Cool and store in an airtight tin for a few days before cutting.
I couldn’t wait! And it still tastes good x

5 thoughts on “Rationing Challenge – Day 2

  1. Pingback: Rationing Challenge – Day 5 |

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  4. Pingback: Menus and Rations in Detail |

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