Cottage pie with gingerbread cake for pudding.

Today we made a cottage pie by frying spare root veg, what mince we had left and oxo beef stock in a pan. We then popped it into a casserole dish and covered it with sweet potato mash before popping it in the oven at gas mark 6 for ten minutes. You can use normal potato mash if you want to stick to a more traditional recipe. We used sweet potato so we could up our 5 a day intake.

Then for afters we had gingerbread cake. I got the recipe from a ministry of foods leaflet. It is eggless so good for those with allergies or in our case for saving our rationed eggs!

Gingerbread cake.

Ingredients:
1/2 lb self-raising flour
6oz syrup
1tsp ground ginger
1tsp bicarbonate of soda
1/2 pint tepid water.

Place flour and syrup in a bowl. Mix the ginger and soda with the water, add to the flour and syrup and mix all together. Turn into a greased tin about 11" x 7", and bake in a moderate oven for about 1 and a quarter hours. Do not cut for 2 days.

I made this cake on Wednesday so it could sit for the required time. Pop it in a cake tin like I did to keep it fresh. (An old used quality street tin does the job just as well.)

My other half loved it! :) I didn't even get a chance to photograph it before he tucked in!!