As a member of the Food Advice Division of the Ministry of Food from 1942 Marguerite Patten gave invaluable advice on recipes. Through her help, housewives learned how to cook with dried milk and dried eggs and be imaginative with the limited ingredients available. This recipe she created is a fine example of a warm, filling pudding made without eggs.

YOU WILL NEED 10oz self raising flour Pinch of salt 3oz margarine or dripping 1oz sugar 2oz cheddar cheese grated Quarter pint milk For the topping: Four dessert apples, peeled, cored and thinly sliced 2oz sugar, preferably brown Half teaspoon cinnamon 1oz melted margarine.

METHOD Preheat the oven to 190C/375F/Gas 5 Sift the flour with salt into a mixing bowl, rub in the margarine or dripping, add sugar and cheese Mix well, then gradually blend in the milk Turn the mixture on to a lightly floured board and knead lightly, then form into an oblong, to fit an ungreased 7x10in Swiss roll tin Arrange the apple pieces on top of the dough Blend sugar and cinnamon and sprinkle over the apples Brush with melted margarine and bake for 30-35 minutes or till firm Cool for a few minutes then remove from the tin, cut into slices and serve warm with custard.