Mock Cream

Access to dairy was limited during the war; everybody had a small ration of milk, and you would only have access to cream if you had your own cow! The limits of rationing didn’t stop people from enjoying their favourite desserts however, instead it encouraged people to become more creative. In this recipe, cornflour is used to thicken milk and hence to produce a cream substitute. Once made, you could eat with a variety of desserts including mock apricot flan, potato scones or steamed puddings.


140ml milk

1 dsp cornflour

½ tsp caster sugar

30g margarine

A few drops of flavouring (vanilla, banana etc.)



  1. Mix the cornflour and a little of the milk to produce a stiff cornflour paste
  2. Place the cornflour paste and the remaining milk in a saucepan
  3. Boil the milk mixture for 3 minutes and then set aside to cool
  4. Cream the margarine and sugar together until light and fluffy
  5. Once the milk mixture is cool, cool, stir it gradually into the margarine
  6. Finally mix in enough flavouring for your tastes

You can find the original recipe here, alongside other substitute wartime recipes