The Wartime Kitchen, Day Six and
Scottish Vegetable & Meat Pudding Recipe
It was my intention to cook a meal in a Hay Box at sometime in my wartime kitchen week; a hay box was a simple way to continue cooking a meal whilst you were out, or in order to save energy. The casserole, soup or stew was cooked to a very high temperature on top of the stove, to boiling point and then covered and placed in a box that was filled with hay or straw, and then further insulated with newspapers, before being covered with more hay, usually stuffed into a pillow case and then a lid was placed on top of the hay box, and the meal would continue to cook for a further six to eight hours. All the reports that I read, say that these boxes worked very well and I do have an old sewing box set to one side to make my hay box with……but, I may have to wait for that project some time in the future as I am running out of time!
So, in order to conserve fuel and cook a COMPLETE meal on top of my Aga, I have devised a family meal for four to six people that, can be cooked in a multi-layered steamer and comprises a hot steamed pudding, a vegetable accompaniment and a sweet pudding……Scottish Vegetable & Meat Pudding and Spiced Fruit Roll, which, is cooked in an old baked beans tin.
I cooked my full menu on large steamer, that has two steamer sections and one pan, where the water goes……both of the savoury and sweet puddings sat in the top steamer, and the cabbage was added to the bottom steamer about 5 minutes before the end of the cooking time. Then, whilst we were eating the main meal, I kept the custard that I had made (with Bird’s custard powder) warm in the residual heat from the steamer! And there we have it, a complete meal in one steamer pan! I used an old baked bean tin for the spiced fruit roll, as I remember both of my grandmother’s using them for steamed puddings as well as baked meat rolls, another perfect example of recycling and thrift – plus, they make a rather nice shape to cut and serve.
My delicious Scottish Vegetable & Meat Pudding recipe was based on a mish-mash of various WW2 recipes, and I picked the best bits out of all of them (to personal preference) and came up with my own version, using some very handy prepared Scotty Brand Casserole Vegetables that I was sent recently…..my prepared casserole vegetables comprise: a convenient mix of prepared swede, carrot, potato, leek and onion – just perfect for casseroles, soups, stews, pies and my steamed pudding! Obviously, by adding vegetables to the steamed pudding filling, I used less of my meat rations, meaning I have some left for another day.
I am sharing the Scottish Vegetable & Meat Pudding Recipe today, below, but the Spiced Fruit Roll recipe will follow in another post, at the end of the week when I will be sharing all the recipes that I have not copied out just yet….and now on to what I have used from my remaining rations, and what my meal plan is for today: I used 225g (8 ozs) meat; 75g (3 ozs) suet which is part if my fat ration; 450ml (3/4 pint) milk, 15g (1/2 oz) tea, 25g (1 oz) sugar and 25g (1 oz) margarine.
Daily Meal Plan for Saturday 10th November:
Breakfast: Toast and margarine with cup of tea
Lunch: Scottish Vegetable & Meat Pudding, Steamed Cabbage, Spiced Fruit Roll with Custard
What I have left…….
WW2 Rations 1940: Two Adults:
Butter: 3 ozs (75g)
Bacon or ham: 200g (8oz) – used one rasher 3/4 oz (20g) : 180g (7 1/4 oz) left
* Margarine: 4 1/2 ozs (120g) – used 1 oz (25g)
* Cooking fat/lard: 125g (5oz) Used 30zs (75g)
* Sugar: 13 1/2 ozs (415g) – used 1 oz (25g)
* Meat: To the value of 2/4d – about 2lb (900g) – Used 8 ozs (225g)
* Milk: 3 3/4 pints (2250mls) – used 3/4 pint (450ml)
Cheese: 6oz (150g)
Eggs: 2 fresh egg a week – NOT taking this ration up as I have my own chickens
* Tea: 1 0z (25g) left – Used 1/2 oz (15g)
Jam: 900g (2lb) every two months. (4 ozs) left
Dried eggs: 1 packet (12 eggs) every four weeks
Sweets & Chocolate: 700g (1lb 8oz) every four weeks
I feel quite smug as I only have one day to go and I have quite a lot of meat, bacon, cheese and butter left, and, it now looks like I WON’T run out of tea either! However, I am wise enough to realise that when there is an end in sight, it has been easy to adjust to rations for just one week….. anyway, it is time to go now, tomorrow is Remembrance Sunday and I shall be watching the Queen lay her wreath at the Cenotaph, and tomorrow’s wartime menu is all about BAKING and CHRISTMAS preparations with ration book cooking, have a wonderful Saturday and see you tomorrow, Karen
Scottish Vegetable & Meat Pudding
A delicious meat and vegetable steamed pudding that would have been popular as a family meal during the war; the meat is padded out with tasty seasonal root vegetables and the suet crust is made from a combination of flour and oatmeal, for a nutty taste and texture. Serve with gravy and steamed seasonal vegetables.
- 7ozs (200g) plain flour
- 3ozs (75g) oatmeal, such as pinhead medium oatmeal
- 2 1/2 teaspoons baking powder
- salt and pepper
- 2 to 3ozs (50 to 75g) grated suet (I used vegetable suet)
- water, to bind
- 8ozs (225g) strewing steak
- 120zs (300g) mixed prepared vegetables such as carrots, swede, potatoes, turnip, leeks, onions and celery (I used a bag of Scotty Brand prepared Casserole Vegetables)
- 2 tablespoons chopped parsley
A delicious meat and vegetable steamed pudding that would have been popular as a family meal during the war; the meat is padded out with tasty seasonal root vegetables and the suet crust is made from a combination of flour and oatmeal, for a nutty taste and texture. Serve with gravy and steamed seasonal vegetables. I used a very handy packet of Scotty Brand prepared casserole vegetables in my pudding.
|Step 1||Pastry: Mix the flour, oatmeal, baking powder, salt, pepper and suet together and then add enough cold water to make a dough with a soft rolling consistency.|
|Step 2||Roll the dough out on a floured board and use three-quarters to line a 2 pint (1200ml) pudding basin.|
|Step 3||Dice the meat finely and mix with the prepared vegetables. Add 3 to 4 tablespoons of water to the filling mixture and season well. Spoon the filling into the pastry lined pudding basin and then roll out the remaining dough to form a lid.|
|Step 4||Moisten the edges of the edges of the pastry lid and put into position on top of the pie, crimping the pastry together around the edges to form a tight seal.|
|Step 5||Cover with margarine paper or greased baking parchment, and add a lid if using a plastic steamer. Place in a steamer and steam for 2 1/2 to 3 hours, making sure the water is topped up regularly with boiling water.|
Disclaimer: I was sent some Scotty Brand prepared Casserole and Scotch Broth vegetables as part of my Scotty Blogger participation. With thanks as always to the team at Scotty Brand for my lovely fresh Scottish vegetables. All opinions and views are my own. Karen S Burns-Booth