WW2 Baking

WW2 Baking

Inspired by rationing, P6 baked an eggless WW2 Tea Cake. We measured our ingredients in ounces and pints, instead of grams and litres, like they did in the 1940’s. Most of us agreed it was yummy... though some of P6 still have reservations about sultanas!

 Here’s the recipe if you want to recreate it at home:


½ pint of tea

3oz butter

3oz sugar

3oz sultanas

10oz whole-wheat flour (add 4 teaspoons of baking powder)

1 teaspoon of all spice

Extra cinnamon if required



Add the tea, sugar, butter and sultanas into a saucepan. Heat gently until the butter has melted and leave to cool.

Mix all the dry ingredients together.

Add the dry ingredients into the cooled liquid. Mix well.

Grease a 7 inch cake tin & pour the mixture in.

Cook at 180 for around 45 minutes.

Serve and Enjoy!