{"id":169,"date":"2014-12-08T19:34:42","date_gmt":"2014-12-09T01:34:42","guid":{"rendered":"http:\/\/thewartimekitchen.com\/?p=169"},"modified":"2015-12-06T01:24:36","modified_gmt":"2015-12-06T07:24:36","slug":"recipe-wartime-christmas-pudding","status":"publish","type":"post","link":"https:\/\/thewartimekitchen.com\/?p=169","title":{"rendered":"RECIPE-Wartime Christmas Pudding"},"content":{"rendered":"<p><iframe loading=\"lazy\" style=\"width: 120px; height: 240px;\" src=\"\/\/ws-na.amazon-adsystem.com\/widgets\/q?ServiceVersion=20070822&amp;OneJS=1&amp;Operation=GetAdHtml&amp;MarketPlace=US&amp;source=ss&amp;ref=ss_til&amp;ad_type=product_link&amp;tracking_id=thewartimekit-20&amp;marketplace=amazon&amp;region=US&amp;placement=B0000BVFTH&amp;asins=B0000BVFTH&amp;linkId=LHSVI4L2EJ7TXLX6&amp;show_border=true&amp;link_opens_in_new_window=true\" width=\"300\" height=\"150\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\"><br \/>\n<\/iframe><\/p>\n<p><a href=\"https:\/\/thewartimekitchen.com\/wp-content\/uploads\/2014\/12\/wartimexmasheader.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-170\" src=\"https:\/\/thewartimekitchen.com\/wp-content\/uploads\/2014\/12\/wartimexmasheader-300x135.jpg\" alt=\"wartimexmasheader\" width=\"300\" height=\"135\" srcset=\"https:\/\/thewartimekitchen.com\/wp-content\/uploads\/2014\/12\/wartimexmasheader-300x135.jpg 300w, https:\/\/thewartimekitchen.com\/wp-content\/uploads\/2014\/12\/wartimexmasheader.jpg 416w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>Food may have been rationed, but even in wartime \u00a0it would be unthinkable to have\u00a0Christmas without a traditional\u00a0Christmas Pudding! This recipe was created by the Ministry Food and published in one of the famous &#8220;leaflets.&#8221;<\/p>\n<table class=\"tblPad4\">\n<tbody>\n<tr>\n<td colspan=\"3\">\n<p class=\"center\"><strong>Christmas Pudding<\/strong><\/p>\n<\/td>\n<\/tr>\n<tr>\n<td><strong>2oz plain flour<\/strong><br \/>\n<strong>\u00bd level teaspoon baking powder<\/strong><br \/>\n<strong>\u00bd level teaspoon grated nutmeg <\/strong><br \/>\n<strong>\u00bc level teaspoon salt <\/strong><br \/>\n<strong>\u00bc level teaspoon cinnamon <\/strong><br \/>\n<strong>1 level teaspoon mixed spice <\/strong><br \/>\n<strong>2-4 oz suet or fat <\/strong><\/td>\n<td colspan=\"2\"><strong>3oz sugar<\/strong><br \/>\n<strong>\u00bd &#8211; 1lb. mixed dried fruit<\/strong><br \/>\n<strong>4 oz. breadcrumbs<\/strong><br \/>\n<strong>1 oz. marmalade<\/strong><br \/>\n<strong>2 eggs, fresh or dried<\/strong><br \/>\n<strong>\u00bc pint rum, ale, stout or milk<\/strong><\/td>\n<\/tr>\n<tr>\n<td colspan=\"3\"><strong>Sift flour, baking powder, salt and spice together. Add the sugar, fruit and breadcrumbs and grated suet or melted fat. Mix with the marmalade, eggs and rum, or other liquid. Mix very thoroughly. Put in a greased basin, 2 pt. (1 quart) size. Cover with greased paper and steam for 4 hours. Remove the paper and cover with a fresh piece and a clean cloth. Store in a cool place. Steam 2 to 3 hours before serving. The steaming is best done by standing the basin in a saucepan with water coming a third of the way up the sides of the basin. Keep the water boiling gently over a low heat. It may be necessary to add a little more water during cooking but be sure the water is boiling when added.<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><iframe loading=\"lazy\" style=\"width: 120px; height: 240px;\" src=\"\/\/ws-na.amazon-adsystem.com\/widgets\/q?ServiceVersion=20070822&amp;OneJS=1&amp;Operation=GetAdHtml&amp;MarketPlace=US&amp;source=ss&amp;ref=ss_til&amp;ad_type=product_link&amp;tracking_id=thewartimekit-20&amp;marketplace=amazon&amp;region=US&amp;placement=B003O6EXWI&amp;asins=B003O6EXWI&amp;linkId=W3LHBAO5Q72AGVXS&amp;show_border=true&amp;link_opens_in_new_window=true\" width=\"300\" height=\"150\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\"><br \/>\n<\/iframe><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Food may have been rationed, but even in wartime \u00a0it would be unthinkable to have\u00a0Christmas without a traditional\u00a0Christmas Pudding! This recipe was created by the Ministry Food and published in one of the famous &#8220;leaflets.&#8221; Christmas Pudding 2oz plain flour \u00bd level teaspoon baking powder \u00bd level teaspoon grated nutmeg \u00bc level teaspoon salt \u00bc [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,3,1],"tags":[],"_links":{"self":[{"href":"https:\/\/thewartimekitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/169"}],"collection":[{"href":"https:\/\/thewartimekitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thewartimekitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thewartimekitchen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thewartimekitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=169"}],"version-history":[{"count":1,"href":"https:\/\/thewartimekitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/169\/revisions"}],"predecessor-version":[{"id":171,"href":"https:\/\/thewartimekitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/169\/revisions\/171"}],"wp:attachment":[{"href":"https:\/\/thewartimekitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=169"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thewartimekitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=169"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thewartimekitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=169"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}