We worked together to follow 2 recipes from WW2.
The first one was Egg-less Sponge. Eggs were rationed during the war and adults only received one egg a week! We thought the Egg-less sponge was harder than a normal sponge and similar to a scone. We enjoyed eating these with jam!
The second recipe we made was a Potato Ring. We filled this with carrot, leek and cabbage as these vegetables are in season in March. Most of us really enjoyed this dish and loved the fact the potatoes were crispy on the outside and moist on the inside.