The Wartime Kitchen, Day Six and Scottish Vegetable & Meat Pudding Recipe
Lavender and Lovage
Lavender and Lovage
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  • 5 minutes before the end of the cooking time
  • 2 recipes, and I picked the best bits out of all of them (to personal preference) and came up with my own version, using some very handy prepared Scotty Brand Casserole Vegetables that I was sent recently… prepared casserole vegetables comprise: a convenient mix of prepared swede, carrot, potato, leek and onion – just perfect for casseroles, soups, stews, pies and my steamed pudding! Obviously, by adding vegetables to the steamed pudding filling, I used less of my meat rations, meaning I have some left for another day.
  • 2 Rations 1940: Two Adults:
  • 3 3/4 pints (2250mls) – used 3/4 pint (450ml)
  • 2 fresh egg a week – NOT taking this ration up as I have my own chickens
  • eggs
  • 1 packet (12 eggs) every four weeks
  • Pastry
  • 7 ozs (200g) plain flour
  • 3 ozs (75g) oatmeal, such as pinhead medium oatmeal
  • 2 1/2 teaspoons baking powder
  • salt and pepper
  • 2 to 3ozs (50 to 75g) grated suet (I used vegetable suet)
  • Filling
  • 8 ozs (225g) strewing steak
  • 2 tablespoons chopped parsley
  • Me
  • Cooking



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