Monday, 30 September 2013

Be sweet without the sugar

My Grandma Abson lived though the hard grind of life in service in 1900s. This wasn't quite the jollity in Upstairs Downstairs and Downtown Abbey. Then she lived through the depression of the 1930s, when she became a widow with two teenagers, and rationing in World War 2. She therefore learnt to be very resourceful in times of shortage so that she could continue enjoying delicious baking.


Mixing a cake with less sugar

So this week, I've been thinking of Grandma’s recipes which came from times of shortage. Part of her philosophy was about turning out something good and tasty from limited resources. The weekly ration of sugar for an adult from 1940 to 1953 was 8oz, the equivalent of 225 grams. This sounds quite a lot if, like me, you don’t have a sweet tooth. However, Grandma cut down the amount of sugar in her cake, pudding and biscuit recipes. I also get away with using a lot less, between one third and one half of the quantity of sugar in most recipes. She also used to flavour things with cinnamon, mixed spice and used honey or golden syrup as an alternative.

My Paradise Cake made with less sugar

So you can stay healthy and save money by reducing the sugar in your cakes. Enjoy your baking and let me know what you’ve made this week.

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