I spent many of my teenage years under the cloud of war.
There were no sweets,bread was a sort of dingy grey, butter at two ounces a week was a rare treat,and shop windows were almost bare.
Streets at night were unlit, and I led an indoor,limited social life. I found ways, however, of entertaining myself.
While my mother and father were out on their customary Sunday coach trip, I was able to search the kitchen cupboard and concoct a little feast for myself from things that would (I hoped) not be missed.
This is my recipe for milk chocolate pudding,1940.
Two slices of the grey National loaf
A few teaspoons of cocoa
Sugar, as much as possible
Milk(top of the milk for a luxury pudding!)
Boil water in the kettle.
Put the cocoa,sugar and milk into a beaker and cream together.
Break the bread into small pieces(crust pieces need to be very small).
Put the bread into the beaker and coat it with the chocolate cream.
Pour the water slowly into the beaker until it is three-quarters full.
. Let the chocolate mixture soak into the bread.It will swell and become soft.
Give it a final stir.
Sit in a comfortable chair and eat with a spoon,slowly.