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. This wasn't quite the jollity in Upstairs Downstairs or Downtown Abbey. Then she lived through the depression of the 1930s, when she became a widow with two teenagers, and next was the rationing in World War 2. So she learnt to be very resourceful in times of shortage so her family and friends could still enjoy her delicious baking.

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 use a lot less, between one third and one half of the quantity of sugar in most recipes. Grandma used to flavour things with cinnamon, mixed spice and used honey or golden syrup as an alternative and my favourite spice has to be ginger.

Ginger Cake

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

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