Military Chefs

The children in Year 5 and 6 have been creating WWI recipes.

Year 6 made trench cake! We used the recipe below but we had to double all the ingredients to make it big enough to share around!

The trench cake smells strongly of ginger and cocoa powder, but tastes of chocolate cake – or it does to me at least…

Trench Cake


1/2lb/225g plain flour

4 oz/110g  margarine or butter

3 oz/75g currants

3oz/75g brown sugar (I used Muscovado to give a darker colour)

2 tsp cocoa powder

1/2 tsp nutmeg

1/2 tsp ginger

1/2 tsp grated lemon rind

1/4pt/ 150ml milk

1/2 tsp bicarbonate soda

1 tsp vinegar (white wine or cider)


Turn oven to Gas Mark 4/350F/180C.  Grease a cake tin – I used a 1lb loaf tin.

Rub the butter into the flour in a large bowl forming bread crumbs.

Add to this the rest of the dry ingredients including the lemon rind.

To the milk add the vinegar and bicarbonate of soda and add into the dry ingredients and stir well until everything is combined.  If it is too stiff you can add a drop of milk. You are looking for a dropping constituency.

Put the mixture into the cake tin and place in the middle of the oven.

After about 1 hour 15 mins the cake was cooked.  I tested this by placing a skewer into centre of the cake. If the skewer comes out clean then the cake is cooked.

Allow to cool and then wrap in greaseproof paper and place into a tin or airtight container.