Wartime Shortages and Shortcuts

The First and Second World Wars meant that the key ingredients for puddings were all rationed, with sugar and butter rationing continuing until 1953. This was a blow to pudding-making, but as they were so much a part of British culture the Ministry of Food issued several recipes using potato and other replacements in their leaflets to aid housewives to cook on war rations. After the war, many domestic servants didn’t return to their positions in the households where they previously worked. More and more, the ladies of the house had to do their own cooking, so a more simplified way of pudding-making was desired. Shortcuts were invented, such as Bird’s iconic custard powder.