What a lovely idea from one of our favourite sites UK Handmade for a nice little act to commemorate this Remembrance Sunday.
Today is Remembrance Sunday, a day on which we, as a nation, remember all those who have given their lives for the peace and freedoms we enjoy today, yet so often take for granted. As a tiny act of rememberance, I looked to the austere years of rationing during the Second World War for inspiration for this week's recipe.
In order to stem Britain's reliance on imported foods, and to stop our cargo ships from becoming targets from enemy fire, the Government-led Ministry of Food created the movement, 'Dig for Victory'. People were encouraged to dig up their gardens and swap their flowerbeds for fruit and vegetable growing. Advice on healthy living was shared to help keep the nation fit and healthy as well as to help them get the most out of their weekly rations. Some ideas worked better than others: for example, when nutritionists proposed a basal diet (potatoes, bread, vegetables, oatmeal, fat, milk and no meat), Winston Churchill told the then Minister of Food, Lord Woolton:
"The way to lose the war is to try to force the British public into a diet of milk, oatmeal, potatoes etc washed down on gala occasions with a little lime juice."
Back then, mum's would save up their egg and butter ration if a special birthday cake needed baking (2oz butter per adult, 1 shell egg a week, if available). Sadly, they didn't have Harry Eastwood to provide inspiration, whose recipes feature the use of vegetables in place of butter. In this recipe (not a Ms Eastwood one but actually my own), I used a mixture of potato and carrot, vegetables that would have been readily available from the kitchen garden. As a nod to the well-meaning Lord Woolton, I've added oats, giving a welcoming texture as well as that damn useful slow release energy. These cakes are firm, not too sweet (need to think of that sugar ration: 8oz a week!) and moist, thanks to the syrup anointing, which gives a little welcome sweetness. In a nod to Nigella's infamous 'Rosemary Rememberance Cake', the syrup (based on a recipe by Harry Eastwood) is infused with a sprig of rosemary, an easy to grow, hardy perennial, which gives a subtle flavour to the simple syrup; feel free to omit it if you'd rather.
I apologise for the lack of authenticity by not using powdered egg, but from what I gather, no one should use the stuff unless they absolutely have to.
Remembrance Muffins
(makes 12)
60g oats
250ml milk (I used semi-skimmed)
1 free range egg
120g caster sugar
100g finely grated carrot
100g finely grated potato (I used Maris Piper)
150g plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
pinch of salt
Syrup
3 tbsp granulated sugar
75ml water
fresh rosemary (I used approx 12" worth)
•In a smallish bowl, mix together the oats and milk: let them soak whilst you crack on with other shenanigans
•Preheat the oven to 180oC / 350oF / Gas 4
•Line a 12 cup muffin tray with paper cases
•In a large bowl, whisk together the egg and sugar until creamy
•Add the grated carrot and potato and stir in thoroughly
•Pour in the oaty milk and stir in well
•Onto this cacophany of mangled produce, sift the flour, baking powder, bicarb and salt
•Stir gently but firmly until just combined but not lump-free
•Pour into the naked cases and bake for 25-30 minutes until golden and firm
•Whilst the cakes are baking, make the syrup. Pop all the ingredients into a small pan and bring to the boil until the foamy sugary water froths over the confused herbs: remove from the heat and allow to cool
•Cold-heartedly pierce the muffins a few times with a skewer while still warm and pour a desertspoonful of infused syrup onto each one
•Best served with a cup of tea and a grateful heart
Source:www.ukhandmade.co.uk
For further info, see 'The Ministry of Food' by Jane Fearnley-Whittingstall
'The Ration Book Diet' by Mike Brown, Carol Harris and C.J. Jackson
The Wartime Memories Project
