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History Cookbook: Ginger Cream

This recipe is in categories World War 2, Party food
About this recipe
Healthiness : (85 votes)
Difficulty:  2 out of 5 difficulty
Preparation Time: 15 minutes, plus setting time.
Number of servings: 6-8
Serving suggestions: Serve with cooked apple or enjoy on it's own.

This recipe uses evaporated milk that was used in WW2 as an alternative to fresh milk. The recipe was submitted by Fergus Martin, Chef at the Robinson Centre, Wyboston Lakes.
  • 1 packet of orange Jelly
  • 1 small tin of evaporated milk
  • 50g (2oz) preserved ginger
  • water (see jelly packet for quantity)
  • Weighing scales
  • Measuring jug
  • Wooden spoon
  • Mould
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Dissolve the jelly in sufficient water and add a little ginger syrup from the jar to make up to 425ml (¾ pint)
  2. Add the evaporated milk and the ginger chopped into small pieces when almost set
  3. Stir slightly in order to distribute the ginger evenly
  4. Turn into a wetted mould
  5. Stand in a cool place to set
Ginger Cream - print view  Ginger Cream - print view

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Name: Daisy 7th November 2017
looks delicious
Name: Willow Star 17th September 2017
This seems nice
Name: David 6th January 2017
Try this jelly mouse. In a jug dissolve jelly in 125 ml water (the blocks work best) and leave to cool, reserve a little on a saucer for later. When jelly is cool but still liquid take the evaporated milk from the fridge and using an electric whisk whisk it in a cooled jug till frothy, still whisking, slowly add in the jelly from your jug. Quickly transfer to a cooled serving dish and refrigerate till set. To decorate briefly microwave the reserved jelly to dissolve, dip halved strawberries, grapes or other fruit in the liquid and arrange on the surface of the mouse. Put back in the fridge to set the fruit in place. Enjoy!
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