Today’s Monday Munchie is inspired by Miss Peregrine’s Home for Peculiar Children. Although not a focal part of the book, it does mention them having chocolate pudding more than once. I found this unusual, since that part of the book was set in Wales during World War II, and “sweeties” were a rare treat due to rationing.
This ration-friendly recipe contains no eggs and no butter. It is not as sweet or creamy as to what our 2012 palates are accustomed, but it would have been quite a treat during the austerity measures in place during the war.
War Ration Chocolate Pudding (makes 2 very small servings, easily doubles and triples)
1/2 cup milk, divided use
1 tablespoon corn starch
1 tablespoon unsweetened cocoa powder
1 tablespoon sugar
In a small mixing bowl, whisk together 1/4 cup milk, cornstarch, cocoa and sugar. Take care that there are no lumps.
In a heavy bottomed saucepan, bring remaining milk to a boil, then whisk in cocoa mixture. Lower heat and continue whisking until thick and creamy. Use the “spoon test” to determine doneness. (Dip the back of a spoon in the pudding, then scrape a bit off. If the pudding fills in the scraped area it is not done, if the furrow remains it is ready.)
Serve warm or refrigerate for up to two days.
It was very difficult to work on this recipe, as I kept wanting to add “a dash of this and a pinch of that” to make it better. I had to constantly remind myself to stay within the restraints of a World War II cook. It was certainly an eye-opening experiment!
How do you think you would have fared as a cook using rations for your family?
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