Well, it’s been far too long since my last post. Blogging regularly can be difficult, but I’m not going to start making excuses. Better to try to just keep on. And what better way than to highlight this inspirational recipe I’ve just received from the team at the Imperial War Museum. Wartime affected people’s diet [...]]]>

Well, it’s been far too long since my last post. Blogging regularly can be difficult, but I’m not going to start making excuses. Better to try to just keep on. And what better way than to highlight this inspirational recipe I’ve just received from the team at the Imperial War Museum. Wartime affected people’s diet to an extent we would find unimaginable today. It’s difficult to even consider the reality of rationing. So this recipe for Christmas Pud (using potato and carrot!) is really rather moving for me. Christmas Pudding is not a necessity item. In fact, nowadays, many people don’t eat it on Christmas Day even for tradition’s sake. But back in the 40s, it would have been more than a pudding. It was a home-made symbol of defiance. Even if the country had barely enough to survive, there would still be Christmas Pudding on December 25th. We’d find a way! Recipes such as the one above were developed by the Ministry of Food. The names of the people who actually created them are largely unknown now and yet recipes like this must have affected literally millions of families. In the bleakest of all British winters, when nobody knew what the final outcome would be, this Pud was  a prod of defiance in the eye of the enemy; a small ray of hope strangely true to the real spirit of Christmas. If you try it out, do let me know what your results were like. I hope it’s tasty!