Monday, 30 September 2013

Be sweet without the sugar

Mixing a cake with less sugar
Grandma Abson lived though the hard grind of life in service in 1900s. Then she lived through the depression of the 1930s, when she became a widow with two teenagers, followed by rationing in World War 2. So she learnt to be very resourceful in times of shortage. 
Part of her baking philosophy was about turning out something 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 and used between one third and one half of the quantity of sugar you might see in modern recipes. She would flavour her baking with cinnamon, ginger, mixed spice and later used honey or golden syrup as an alternative.  
Ginger Cake
I'm following her example and don't overload my baking with sugar and enhance the flavour with spices and natural products. Stay healthy by reducing the sugar. Enjoy your baking and let me know what you’ve baked this week.

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