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WARTIME TEA BREAD INGREDIENTS 455gm (1 lb ) S. R. Flour Rationed in 1942 455gm (1 lb) Dried Fruit Rationed but available (Extra 16 points would get 2lbs fruit) 170gm (6oz) Light Brown Sugar Rationed .. 225gm.. 8 oz per week 2 Teasps Mixed Spice Not clear whether rationed but in store cupboards 1 Tablsp Orange juice Virtually unobtainable 1 Tablsp Orange zest (or replace the juice and zest with 2 Tablesp orange marmalade) 1 Med Egg Rationed.. 1 Fresh egg per week or dried. 1 Tablsp Honey Not rationed, many people kept bees. 285ml (½pt) Tea Rationed but seemed to be fairly plentiful. 50gm..2oz per week

METHOD · Preheat the oven to 160°C Fan · Make up the tea the day before the bread is to be made and soak the fruit in this overnight. · On the next day mix the honey, marmalade (or juice and zest), sugar and egg and add to the tea and fruit mix. · Sieve the flour into a large bowl and add the spice · Add the fruit and tea mixture and stir together until well mixed. · Place in a large greased loaf tin and bake for 1 to 1½ hours. If the loaf appears to be turning too brown cover with a piece of foil. · Remove from the oven and cool slightly on a wire rack. · Glaze with a little honey or a sugar and water mix. · Turn out of the tin and when cold store in an airtight container. · Serve with butter or margarine.

GINGER NUTS INGREDIENTS 50gm (2oz) Margarine Rationed 2 Level Tablsp Golden syrup 3ogm (1oz) light brown sugar Rationed 1 Level teaspoon Bicarbonate of soda â…“ Level teasp each of mixed spice and ground cinnamon 1 rounded teasp ground ginger.

METHOD · Preheat the oven to 160°C Fan · Grease the baking tins (or line with parchment) · Melt the margarine in a saucepan with the syrup and set aside. · Add the sugar, sieved flour, spices and bicarb of soda, mix well together. · Cool the mixture for about 15 minutes. · Roll into 12 small balls and place on the baking trays flattening a little. · Bake for 5 minutes at 200°C then reduce the heat to 180°C and cook for another 7 - 10 minutes. · Remove from the trays and cool on a wire rack. · Store in an airtight container.