Carrot Fudge (Recipe from Colleen Moulding’s “Frugal Recipes from Wartime Britain”).
You will need:
4 tablespoons of finely grated carrot
1 gelatine leaf
orange essence or orange squash
a saucepan and a flat dish
Put the carrots in a pan and cook them gently in just enough water to keep them covered, for ten minutes. Add a little orange essence, or orange squash to flavour the carrot. Melt a leaf of gelatine and add it to the mixture. Cook the mixture again for a few minutes, stirring all the time. Spoon it into a flat dish and leave it to set in a cool place for several hours. When the “fudge” feels firm, cut it into chunks and get eating!
You will need – 8 oz self-raising flour, 3 oz margarine or cooking fat, 3 oz sugar, 4 tablespoons finely grated raw carrot,2 tablespoons sultanas or chopped dates, 1 reconstituted dried or fresh egg, a little milk or water. Method – Grease 2 baking trays. Sift the flour into a mixing bowl. Rub in the margarine or cooking fat. Add the sugar, carrot, sultanas and egg. Mix well, then add sufficient milk or water to make a sticky consistency. Divide mixture into 12 small heaps on baking tray and bake in a hot oven (gas mark7) for 12 to 15 minutes until firm and golden.
You will need – 1 tablespoon margarine, 2 tablespoons sugar, 1 to 2 teaspoons of vanilla essence, 4 tablespoons grated raw carrot 6 tablespoons self- raising flour (or plain flour with 1/2 teaspoon baking powder added), 1 tablespoon of water.
Method – Cream the fat and the sugar together with the vanilla essence. Beat in the grated carrot. Fold in the flour. If mixture very dry then add a little water. Drop spoonfuls onto greased tray and press down just a little. Sprinkle tops with sugar and cook in an oven at 200 centigrade for about 20 minutes.