Gooseberry Brown Betty
6oz dired wheatcrumbs (use breadcrumbs)
2ox margarine, melted
I jar gooseberries, drained (reserve the syrup)
1/4 teaspoon grated nutmeg
sugar (if necessary)
10 fluid ounces hot water
Mix the breadcrumbs with the melted margarine and use to cover the bottom of a pie dish. Drain the goosberries and put a layer of fruit in the dish. Sprinkle with nutmeg and sugar.
Put another layer each of crumbs and gooseberries, sprinkle again with nutmeg and sugar. Cover with crumbs, pour over the hot water and syrup from the tin and bake for 40 minutes at 350F or GM6
Baked Sultana Cake
8 pieces of leftover cake
2oz sultanas
sugar to taste
1 egg, beaten
10 fl oz milk
Place a layer of cake in the pottom of a pie-dish greased with margarine, sprinkle with a few sultanas and a little sugar, repeat layers until ingredients are used up. Mix the beaten egg with the milk, and pour over. Bake for 50 minutes at 370F GM 5
Potato Pudding
8oz cooked, mashed potatoes
1oz fat
salt
1 egg
2 dessertspoons honey
2 sticks rhubarb, diced
Mix all the ingredients together and mix well, adding the rhubarb last of all. Place in an ovenproof dish and bake in a moderate oven for 45 minutes.
Wartime Eggless Sponge
8oz self-raising flour
2 level teaspoons baking powder
3 rounded teaspoons custard powder
3 oz margarine
pinch salt
2 rounded tablespoons sugar
Milk to mix
Mix the flour, baking powder, custard powder and salt together. Rub in the fat, then stir in the sugar and add enough milk to mix. Spread into two sandwich tins and bake at 350F GM4 for 15 minutes.