Wartime Chocolate Clusters

MrD finishes work at 6am on Fridays.. this morning we managed to get to the Farmers Market nice and early. We needed chicken feed.. but I also found some fresh peaches and plums at a very reasonable price. That's my jam list finished!

Yesterday MrD was craving something a choclatety.. but I was low in actual chocolate.  I remembered this leaflet from 1940 that had lots of chocolate treats using Frys cocoa powder. This wartime recipe leaflet for cakes, biscuits and sweets have ingredients including dried egg, dried milk, margarine and grated potatoes. Luckily many of those ingredients weren't included in this recipe. Last Christmas I used one of the recipes to make Wartime Chocolate Truffles.. which were a huge success. 

However.. these chocolate clusters were a bit disappointing. The flavour was ok.. but even after 24 hours  they still hadn't hardened. MrD said he didn't mind the texture.. but to me the oats were just a bit funky. The recipe suggests using wheat flakes which I think might have been a better alternative.

The mixture only made six clusters... so Im sure it wont be too much of a chore for MrD to finish off

2 tablespoons sugar (rounded)
2 tablespoons milk
A walnut-sized piece of margarine
1 tablespoon Fry's cocoa (rounded)
4 tablespoons rolled oats
A few drops of vanilla essence

Original Leaflet Recipe

• Put the sugar, milk, and margarine into a saucepan. 
• Bring the mixture to a boil and let it boil for exactly 2 minutes
• Remove from heat and cool slightly.
• Combine the cocoa and rolled oats together.
• Stir the cocoa and oat mixture into the saucepan until it forms a stiff consistency. 
• Stir in the vanilla essence to taste.
• Drop the mixture in small spoonfuls onto a greased baking sheet. 
• Leave them overnight to firm up.

Fry's Recipe Leaflet 1940

Wartime ChocolateTruffles

Happy Tuesday Lovelies

Photo:1940

No matter what time of year it is... housework never completely stops..

 including the ironing... 

Proctor electrical appliances ad

December 1947

And as a housewife.. I would be pleased to receive any household appliance as a Christmas present...

Photo: 1940

I must admit MrD is very thoughtful with the gifts he chooses for me

And talking of gifts.. this is a very easy Chocolate Truffle recipe from 1940. This Second World War recipe leaflet is for cakes, biscuits and sweets using Fry's cocoa. Very simple to put together and you could also  add other flavourings like orange or rum. They make an ideal last minute gift.

Frys Recipe Leaflet 1940

2 tablespoons dried milk (rounded)

2 tablespoons Fry's cocoa (rounded)
3 tablespoons sugar (rounded)
1 tablespoon margarine (rounded)
1 tablespoon fresh milk
¼ teaspoon vanilla

Original Recipe

• Mix dried milk and cocoa in a basin.
• Melt sugar and margarine with the rest of the milk in a pan.
• When warm, stir in vanilla, dried milk, and cocoa.
• Beat until smooth.
• Leave until almost set.
• Roll into balls and dust with cocoa, powdered sugar or roll in coconut 

Brownie Pudding

Oh my gosh! This indulgent, self saucing dessert from the January 1944 Better Homes and Garden Magazine is just scrummy. It is a shining example of wartime ingenuity, making a pudding so delicious whilst skimping on sugar and using no butter or eggs.

 A rich, fudgy brownie layer with a velvety chocolate sauce, that is not overly sweet and easy to put together

The family loved it.

1 cup all-purpose flour
3/4 cup granulated sugar
2 Tbsp unsweetened cocoa powder
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
2 Tbs cooking oil
1 tsp. vanilla
1/2 cup chopped walnuts, optional
3/4 cup packed brown sugar
1/4 cup unsweetened cocoa powder
1-1/2 cup boiling water

• Grease an 8x8x2 in. baking pan; set aside. 
• In a medium bowl stir together the flour, granulated sugar, the 2 Tbsp cocoa powder, baking powder, and salt. 
• Stir in the milk, oil, and vanilla. 
• Stir in the nuts, if using.
• Pour batter into prepared baking pan. 
• In a small bowl stir together the brown sugar and the 1/4 c. cocoa powder
• Stir in the boiling water. 
• Slowly pour water mixture over batter.
• Bake in a 350 degree oven for 40 minutes. 
• Cool on a wire rack for 45 to 60 minutes. 
• Serve warm. 
• Spoon cake into dessert bowls; spoon sauce over cake. 
• If desired, serve with vanilla ice cream.

Better Homes and Gardens Magazine
January 1944