Ingredients:
113g stale bread
2 Tablespoon flour
1 Tablespoon sugar
28g margarine
2 Tablespoon marmalade
1 level teaspoon baking powder
1 egg
275ml milk
古くなったパン113g
小麦粉 大さじ2
砂糖 大さじ1
マーガリン 28g
マーマレード 大さじ2
ベーキングパウダー 小さじすりきり1
卵 1 個
牛乳 275ml
Instructions:
1. Add the margarine to the milk and warm until the margarine has melted.
2. Crumble the stale bread.
3. Pour the warmed milk and melted margarine over the bread. Allow to stand for 10 minutes.
4. Add flour, sugar, 1 tablespoon of the marmalade and the egg. Beat well.
5. Add the baking powder.
6. Place the rest of the marmalade in the bottom of a greased basin and pour the mixture over.
7. Cover and steam for 90 minutes.
8. 牛乳にマーガリンを入れて、マーガリンが溶けるまで温める。
9. 古くなったパンをパンくずにする。
10. １を２に加え、よく混ぜて10分おく。
11. 小麦粉、砂糖、マーマレード大さじ１、卵を加えてよく混ぜる。
12. ベーキングパウダーを混ぜる。
13. 残りのマーマレードを、マーマレードを塗ったプディング型の底に入れ、その上に生地を流し込む。
14. アルミとベーキングシートで蓋をして90分蒸す。
Background:
This recipe is from the Ministry of Food’s Puddings and Sweets leaflet.
In March 1941, preserves including marmalade were rationed on a “minimum share” bases, just like syrup I mentioned in the Queen Cakes entry. People could have 8 oz per month and the shop keeper could distribute excess supplies equally among their customers.
In April 1944, imported canned marmalade was transferred into the point rationing under which customers were given points to spend on items with certain points. This gave people freedom of choice to suit their eating style.
Although the Ministry of Food produced a leaflet how to make marmalade from bitter Serville oranges, home-made marmalade declined after rationing of sugar and shortage of supply of the fruit.
Paddington’s food of choice marmalade was so close to the British heart that even after the importation of fresh fruits ceased after 1940, oranges were imported albeit much fewer and intermittent.
The United Kingdom was the largest importer of oranges before the war, taking about 35% of the fruits coming to the international market. The main sources were commonwealth countries, such as South Africa and Palestine, as well as Spain until the Spanish Civil War. During the World War II, shipments mainly came from South Africa and Spain.
Since May 1941, only the green ration book holders – pregnant women, nursing mothers and children under 5 – were allowed to buy oranges for the first five days after arrival of the fruit in a shop. Remaining fruits, if there were any, were sold to other ration book holders after that.
Obviously the shortage of orange meant that people had to improvise marmalade. On the Kitchen Front broadcast on 3 March,1941, Freddie Grisewood introduced Carrot Marmalade, for which mashed carrot was added to oranges, stretching the precious fruits to go further.
Process:
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| Ingredients 材料 |
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| Warm the milk with margarine 牛乳とマーガリンを温める |
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| Crumble the bread and add the milk mixture パンをパンくずにし、牛乳を加える |
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| Add flour, sugar, marmalade, egg, then baking powder 小麦粉、砂糖、マーマレード、卵を加えて混ぜ、ベーキングパウダーを加える |
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| Place marmalade at the bottom of the greased pudding basin マーガリンを塗った型にマーマレードを入れる |
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| Pour the mixture in the basin 生地を入れる |
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| Make the cover 蓋を作る |
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| Steam the pudding プディングを蒸す |
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| Marmalade Pudding! できあがり |
For steaming the pudding, see this video:
プディングの蒸し方についてはこちらのビデオをご覧ください：
Verdict:
It was a bread pudding with marmalade. As the pudding itself is plain, you can do with a nice big spoonful of marmalade at the bottom of the pudding basin. Obviously, during the war, they would make it with the dreaded national loaf, so modern bread would be an huge improvement. I used seedy bread, but I guess the taste will be different if you use white bread.
イギリスといえばマーマレード。くまのパディントンも大好きなマーマレードは、砂糖不足とオレンジ不足のために、戦時中は入手が難しくなりました。
1941年3月には、マーマレードは、以前に書いたシロップと同様、最低保証量以上はなかなか入手できなくなりました。
家庭で作ることも難しくなりました。
戦前には国際市場に出てくるオレンジの三分の一はイギリスが買っており、英連邦であった南アフリカやパレスチナ、そしてスペインが主な輸入先でした。
1941年5月からは、オレンジが入荷したら、最初の５日間は5歳以下の子どもか妊娠女性、または授乳中の女性しか買うことができませんでした。余った場合には、他の人も買うことができました。
そのため、にんじんを潰したものをオレンジに混ぜてカサ増しするレシピも紹介されました。
さて、このプディングのお味ですが、プディング自体はシンプルなので、ソースになるマーマレードがたっぷりあったほうがいいような気がします。私は通常シードの入ったパンを食べているのでプディングもシード入りですが、白パンでつくるとまた味が違うと思います。もちろん、戦時中、特に後半には恐るべきナショナル・ローフしかありませんでしたから、それで作ったものに比べれば、現代のプディングはずっとおいしいでしょう。
Bibliography:
Rafler, Doris Detre, 1953, United Kingdom Market for United States Agricultural Products, (U.S. Department of Agriculture, Foreign Agricultural Service) P.63
The Ministry of Food, 1946, How Britain was Fed in War Time: Food Control 1939-1945 (His Majesty’s Stationery Office, London)
The Ministry of Food, 1943-1950, How to Use Bigger Oranges (The Ministry of Food)
The Ministry of Food, 1943-1945, Puddings and Sweets (The Ministry of Food)
The Ministry of Food, 1951, The Urban Working-Class Household Diet 1940 to 1949: First Report of the National Food Survey Committee (His Majesty’s Stationery Office, London)
United States Bureau of Agricultural Economics, 1946, Readjustments in Processing and Marketing Citrus Fruits (Bureau of Agricultural Economics) P.46
The Kitch Front – World War Two Recipes and Comments taken from scripts from actual Radio Broadcasts and transcribed by World Carrot Museum https://web.archive.org/web/20220730073944/http://www.carrotmuseum.co.uk/WW2%20Kitchen%20Front%20Broadcasts.pdf
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