WWII Bake Off A Recipe For Success North Yorkshire Moors Railway's hugely popular Wartime themed weekend event has added an extra layer of fun for 2016 - a WWII Bake Off competition to win Afternoon Tea for all the family. From 10.00am through to 5.00pm on Friday 14th, Saturday 15th and Sunday 16th October every station along the 18 mile North Yorkshire Moors Railway line will be transformed into a colourful variety of scenarios sure to stir a sense of patriotism, from child evacuees to superb local re-enactment troops. This year’s icing on the cake is a WWII Bake Off competition. In the spirit and camaraderie of World War II, visitors will be given a ration book themed guide and are invited to take a journey back in time along the heritage line at Pickering, Levisham, Goathland and Grosmont Stations. On page 13 of the ration book is an original WWII Recipe for a Steam Pudding. Each platform will be hiding a luxury wartime ingredient, missing from the basic recipe. During the event people are invited to search for the clues and uncover the missing items. Once home, bakers are encouraged to try their hand at making a cake with the WWII ingredients. All masterpieces shared on social media with the #NYMRBakeOff will be in with a chance of winning Afternoon Tea at Pickering Station Tearoom and a family travel voucher for their family. For further information and to see the full war weekend itinerary (acts and displays vary across the weekend) or to pre-book tickets online before your visit please go to nymr.co.uk/Event/wartime For regular news, updates and competitions, North Yorkshire Moors Railway is also on Facebook facebook.com/northyorkshiremoorsrailway and Twitter twitter.com/nymr. Basic recipe: Steamed Sponge Pudding – serves 4 – Minus the luxury ingredients• 8oz plain flour• 4 teaspoons baking powder• Pinch of salt• 2oz margarine or fat• 2oz sugar• 2 dried eggs• Half a pint of milk or milk and water to mix Mix the flour, baking powder, dried eggs and salt. Rub in the margarine or fat then add the sugar. Mix in the milk and water, turn into a small greased basin, and steam for one hour.