Devonshire Regional Recipes

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Devonshire is a county in the south-west region of England, and these are a collection of local and regional recipes handed down within families who have lived and worked in the Devonshire area. All of the recipes below are regionally authentic, originally coming from recipe books published in the 1800s or 1900s, with the weights and measurements adjusted (alongside the old standards) where appropriate for the modern kitchen.

 

DEVON SPLITS

Scone Mixture:  8 oz (225g) Self Raising Flour, 2 oz (60g) fat (butter or lard), 2oz (60g) sugar, pinch salt, milk

Filling:  Clotted or whipped cream strawberry jam.

Sift flour and salt and rub in fat.  Add sugar, mix with milk to consistency of short pastry.  Roll out 1/2 inch thick.  Cut into rounds.  Bake 20 minutes in ‘hottish’ oven 400F (200C) until golden brown.  Split and spread with strawberry jam and whipped cream.

 

DEVONSHIRE PORK PIE

1 lb (500g) pork chops, 1 lb (500g) cooking apples, 2 teaspoonfuls sugar, small pinch ground allspice, 2 large onions, salt and pepper to taste, 1/2 pint (300ml) stock.

Trim the chops short.  Peel and core the apples. Chop the onions small. Place a layer of sliced apples in the bottom of a pie-dish, sprinkle with half the sugar and spice, then half the chopped onion.  Next half the meat.  Season with the salt and pepper.  Repeat these layers once more, then add the stock.  Make about 1/2 lb short pastry.  Roll it out about an inch larger that the dish top.  Cut a strip and place on the greased rim of dish: moisten with water and lay pastry cover on top.  Make a large hole in the top for the steam to escape. Bake in hot oven 400F (200C) until pastry is risen and pale brown; lower the heat and bake for a further 1 1/2 hours.  This is also very nice cooked in a large saucepan very slowly for 3 to 4 hours, with a suet crust over the top cooked for the last 30 minutes.

 

DEVONSHIRE POTATO CAKE

1/2 lb (225g) warm freshly mashed potatoes 8 oz (225g) self-raising flour, 6 oz (170g) chopped suet (beef) 6 oz (170g) large raisins (stoned) 1 good teaspoonful salt 1 tablespoon sugar

Put all the ingredients into a bowl and mix well with the fingers, rubbing the potato in.  Add enough milk or milk and water to make a soft dough, turn it into a pie-dish.  Make sections for easy cutting and bake until nicely browned top and bottom, about 1 1/2 hours.  Serve hot.

 

 

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