MREInfo.com

Apparently BCB is a private company that sells SAS type bushcraft items. This doesn't appear to be one of them but I found it interesting none the less.

A US approved version of it is located here.

I wish I could find the non-US version, I want to try those mint cakes!

Imagine a bar of compressed sugar that tastes of peppermint and there you have it!

Not something that I personally enjoy - far too sweet for me!

like this?

There are a few websites which offer recipes for "authentic" kendal mint cakes, not surprising however is the lack of websites (that i've found) offering recipes for "authentic" treacle pudding. When I was in Desert Storm, I discussed rations with a few British army medics who told me that treacle pudding was ok if u were starving but they never fed it to EPWs because they did not want to violate the Geneva Convention! They did tell me that kendal mint cake was an all time favorite.

i migth have a genuin uk issu kendal mint cake somewhere
if any want i can take a picture and post it?
cheers ken

norge wrote:i migth have a genuin uk issu kendal mint cake somewhere
if any want i can take a picture and post it?
cheers ken

forgot to reply, sure I'd like to see which kendal mint cake is issued.

i tried one of the BCB raions a few years ago and didnt like it,i bought it and tried it at home , iam glad i didnt keep it for the field as i would have been mighty p----d off , by the waysome useless info BCB stands for brown cough bottle,a product the company made before they made ratoins davy

Next to impossible to find a genuine Kendal mint cake in the US, unless you are willing to pay an astronomical sum.

However, they are easy to make. The "family formula" is a closely-guarded secret, but this makes something that is very, very close in taste and texture.

Kendal Mint Cake: 450 g (1 lb) sugar; 150 ml (5 fl oz) whole milk; 1 tsp peppermint essence (peppermint extract)
1. Butter an 18 cm (7 inch) square shallow baking tin. Place sugar and milk in a non-stick saucepan and bring very, very slowly to a boil over very low heat, shaking and swirling occasionally until sugar has dissolved.
2. Place thermometer in pan and boil rapidly until mixture reaches 140º C/275º F.
3. Remove from heat and add peppermint extrat, beating well until smooth and cooled slightly.
4. Pour into buttered 7-inch (18 cm) baking tin and as it cools, mark out squares with a knife; once cold, cut into 16 squares. May be coated in chocolate for a better taste. (melt 1/2 cup chocolate chips in microwave, starting with 30 seconds, then in 5 second increments; when melted, dip mint cake squares in chocolate and set aside to cool)