Message to readers

So it looks as if we’re heading for a bleak mid-winter. It’s never easy to have to go without things we particularly enjoy and even harder to do without things we take for granted. That’s why it always amazes me when doing my research, to see how resilient people were during WW2. Like many of my readers I grew up in the 50’s and 60’s when bedrooms were freezing cold and there was ice on the inside of the windows when I woke up. My parents could only afford to heat one room in our two up, two down cottage but Christmas still had its magic. We had chicken for lunch (a very expensive meat back then!) roast potatoes, Brussel sprouts and parsnips with home-made Christmas pudding to follow. We pulled crackers at tea time when we ate sandwiches and home-made Christmas cake. Aunties and Uncles sometimes came to join us and then we would play parlour games otherwise the wireless (radio) was our only source of entertainment. The thing that made it special was that we were all together. Thank you for all your kind wishes and compliments for my books. I’ll keep on writing if you keep on reading! Hope you have a truly brilliant Christmas and every blessing in 2023.

Here’s a WW2 recipe for Ginger Nuts I thought you might like:

  • Gingernuts
  • 2 oz (50 g) of margarine
  • 2 level tablespoons of golden syrup
  • 1 oz (25 g) of light brown sugar
  • 4 oz (115 g) plain flour
  • 1 level teaspoon of bicarbonate of soda
  • 1/2-1 teaspoon of each of mixed spice, ground cinnamon and ground ginger

Method

  1. Pre-heat oven to 200 C (400 F)
  2. Grease baking trays
  3. Melt margarine with syrup in saucepan and set aside
  4. Add the sugar and mix
  5. Sift the flour with the bicarbonate of soda and the spices and mix well and mix in well to the mixture in the saucepan
  6. Allow mixture to stand and cool for about 15 minutes
  7. Roll into small balls (about 12)
  8. Place on baking trays
  9. Flatten a little
  10. Cook for 5 minutes at 200 C (400 F)
  11. Reduce heat to 180 C (350 F) and continue cooking for another 7-10 minutes
  12. Remove to cool on wire tray