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In thousands of British homes this Christmas, rich plum puddings, which are earning
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In thousands of British homes this Christmas, rich plum puddings, which are earning
In thousands of British homes this Christmas, rich plum puddings, which are earning precious dollars, will be on the menu. At Cadby Hall, Lyons London headquarters, puddings, fruitcake and tea are been prepared for the dispatch under a scheme whereby American and Canadian friends cable instructions (and dollars) for Christmas packages to be sent to homes in Britain. Special allocations of materials for this unusual " export" fare, which never leaves the country have been made by the Ministry of Food.
Picture shows: plenty of rum for the " dollar" puddings, Miss Sophia Carroll, a Liverpool girl living in Fulham pours in the " spirit of Christmas" while chef Bill Hayter, of Barnes, stirs the mixture at Cadby Hall today.
10 December 1947
TopFoto independent historic photographs and images all subjects and eras
Media ID 11036660
© TopFoto.co.uk
1940s Chef Christmas Cooking Nineteen Forties Pudding Seasonal Christmas Pudding Food Industry Food Preparation
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EDITORS COMMENTS
In the spirit of Christmas, thousands of British homes are indulging in the delectable delight of rich plum puddings this holiday season. These traditional treats, not only satisfying taste buds but also earning precious dollars for Britain, have become a staple on festive menus across the country. At Cadby Hall, Lyons London headquarters, an extraordinary operation is underway to prepare these mouthwatering puddings along with fruitcake and tea for dispatch. Under a unique scheme initiated by American and Canadian friends, instructions (and dollars) are being cabled to ensure that Christmas packages reach their desired destinations in Britain. The Ministry of Food has made special allocations of materials for this unusual 'export' fare which never actually leaves the country. In this photograph captured at Cadby Hall on 10th December 1947, we witness Miss Sophia Carroll from Liverpool pouring generous amounts of rum into the mixture affectionately known as the 'spirit of Christmas'. Chef Bill Hayter from Barnes diligently stirs the concoction as anticipation fills the air. This nostalgic image encapsulates both tradition and innovation as it showcases how food can bridge distances during times when physical travel may be challenging. It serves as a reminder that even amidst post-war hardships, joyous celebrations continue to bring people together.
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