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St Josephs Primary School, Slate Street, Belfast
Thinking of returning to Education? Aisling Bursaries now open, up to £1000 funding. www.westbelfast-partnership.com for 2019 application | Wed 1st May Afterschool Registration P1 – P7 from 8.30am-9.15am | School closed on Thurs 2nd May for Elections & Fri 3rd May for mid term | Good Friday:Stations of the Cross by P7 - Guests to be seated for 6.50pm in St. Peter's Cathedral. Join us & encourage your extended family to attend. | Easter holidays - school closes 12noon Thurs 18th April, reopens Mon 29th | Please ensure children are in school for 8.45am; A 9.15am start is 2.5hrs missed schooling a week. Breakfast club open daily from 8.10am
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P4 Bun sale using rationed ingredients from World War 2 - a whopping £209.20 raised so far!

12th Apr 2019

Rationing in the Second World War meant that people had to be creative with the little food that was available to them. As such, almost every recipe had to be adapted to suit wartime conditions. Sugars and other sweeteners were in very short supply, so people were encouraged to use honey as a substitute. Here are some examples of recipes that would have been used between 1939 and 1945.

Our P4's have been learning about ration books and the creative ways families had to eat during this time of hardship. See our photos and some recipes below. All proceeds from our bun sale go to Trocaire.

Bread Pudding

Ingredients:

  • 225g (8oz) stale bread
  • 50g (2 oz) grated suet
  • 25g (1 oz) sugar
  • 1 tablespoon marmalade
  • 50g (2oz) dried fruit
  • 1 reconstituted dried egg
  • milk to mix
  • ground cinnamon

Method:

  • Pre-heat the oven, Gas 4, 180C, 350F
  • Put the bread into a basin, add cold water and leave for 15 minutes then squeeze dry with your fingers
  • Crumble the bread to the basin
  • Add all the other ingredients and enough milk to make a sticky consistency
  • Add a pinch of cinnamon
  • Spoon into a greased  tin (20cm, 8″) and bake in the centre of the oven for 1 hour (or steam in a greased basin for 2 hours)
  • Remove from the steamer or oven and allow to cool for 10 minutes
  • Serve warm or cold

Prune Sponge

Ingredients:

  • 8 oz. flour
  • 1 oz. fat
  • 1 tablespoon syrup
  • ½ tablespoon mixed spice
  • ½ teaspoon nutmeg
  • ½ teaspoon bicarbonate of soda
  • Salt
  • Water or milk to mix
  • 8-12 prunes

Method:

  • Rub the fat into the dry ingredients and mix to a soft consistency with syrup and milk or water.
  • Place the soaked stones prunes in the bottom of a greased basin, and pile the pudding mixture on top.
  • Cover with a greased paper and steam for 1 ½ – 2 hours.
  • Use the prune juice thickened with cornflour or custard powder as a sauce.

Woolton Pie (named after the Earl of Woolton – Minister for Food 1940-1943)

Ingredients:

  • 1 lb diced potatoes
  • 1 lb cauliflower
  • 1 lb diced carrots
  • 1 lb diced swede
  • 3 spring onions
  • 1 teaspoon vegetable extract
  • 1 tablespoon oatmeal
  • Small portion of chopped parsley

Method:

  • Cook everything together with just enough water to cover, stirring often to prevent it sticking to the pan. Let the mixture cool.
  • Spoon into a pie dish, sprinkle with chopped parsley.
  • Cover with a crust of potatoes or wholemeal pastry.
  • Bake in a moderate oven until golden brown.
  • Serve hot with gravy.

Carrot Cookies

Ingredients:

  • 1 tablespoon margarine
  • 2 tablespoons sugar
  • A few drops of vanilla or almond for flavouring
  • 4 tablespoons grated raw carrot
  • 6 tablespoons self-raising flour or plain flour mixed with ½ teaspoon of baking powder
  • Extra sugar to sprinkle on top of the cookies.

Method:

  • Cream the margarine and sugar together until light and fluffy.
  • Beat in the flavouring and grated carrot.
  • Fold in the flour, or flour mixed with baking power.
  • Drop spoonfuls of the mixture into small greased patty pans.
  • Sprinkle the tops with the extra sugar and bake at 220C, 425F, gas mark 7 for about 20 minutes.