History Cookbook: Ginger Cream
This recipe is in categories World War 2, Party food
About this recipe
Healthiness : (217 votes)
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.

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.
Ingredients
- 1 packet of orange Jelly
- 1 small tin of evaporated milk
- 50g (2oz) preserved ginger
- water (see jelly packet for quantity)
Equipment
- Weighing scales
- Measuring jug
- Wooden spoon
- Mould
Making and cooking it

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

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Name: Harper Tompkin | 22nd January 2019 |
Looks tasty 😋 |
Name: Sophia | 10th December 2018 |
It looks tasty and yummy ! |
Name: Jazz | 4th December 2017 |
Going to make for a school project. CAN’T WAIT! |
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