RECIPES
Potato (Teddy) Pasty
A West Country savoury dish enjoyed for many years either hot or cold, consisting of layers of potatoes interspersed with salt, pepper and cream.
Line a 9″(approx) plate / quiche dish with pastry. Have enough pastry left to use a a cover.
Slice potatoes thinly and lay in layers to fill the plate or dish, season well throughout the layering.
Top with a good amount of cream.
Dampen the edges with water.
Place pastry on the top to cover, sealing the edges.
Egg-wash the top and prick.
Bake in a hot oven (approx 200-220 degrees celsius) for 40-50 minutes until the potatoes are soft.
Enjoy!
Devonshire Apple Scones
Ingredients:
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8oz / 200g self-raising flour (wholemeal or white)
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1 teaspoon baking powder
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1 teaspoon ground cinnamon (or a bit more if you like it!)
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4oz / 100g unsalted butter
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2oz / 50g brown sugar
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1 egg
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2 medium apples (Bramley’s or any dessert apple you fancy)
Method
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Heat your oven to 190°C / 375°F / Gas mark 5.
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Mix together flour, baking powder, sugar and cinnamon.
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Rub in the butter until the mix resembles fine breadcrumbs. (If you’re in a hurry, you can do this in your magimix or with a hand blender.
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Core the apples. Peel them if you feel like it. Then cut them into small dice.
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Stir the apples into the flour mix.
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Beat the egg before adding it to the mix and mix in well. (Note: This mixture will look very dry and crumbly. Resist the urge to add milk even if you think it needs it. Mix a little longer – using your hands if you don’t mind – and it will sort of come together. If you add milk the scones will run while baking.)
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Shape 8-10 scones and place on a lined or non-stick baking tray. Keep a good gap between the scones, as they will spread a little.
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Bake for about 20mins, then check and bake for another 5 minutes or so to get them nice and brown. Cool on the tray for a few minutes before turning out onto a rack.
Devonshire Split
Ingredients:
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250g Plain Flour
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5g Fresh Yeast
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150ml Warm Milk
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2tbsp Sugar
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2 tbsp Melted Butter
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Jam and Whipped Cream for Serving
Method
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Preheat oven to 200C/400F. Dissolve some sugar and fresh yeast in warm milk. Set aside for 10 minutes.
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In a separate bowl combine dry ingredients: flour and sugar.
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Pour yeast solution and melted butter into the dry mixture and stir to combine. Knead the dough with a stand mixer or by hand for 10 minutes.
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Cover with plastic and set aside for 1 hour. Cut the dough into 6 pieces and round each one into a ball.
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Set balls aside, covered, for 15-20 minutes, brush with milk (optional) and bake for 10-15 minutes or until puffed and golden.
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Set the buns aside to cool down, then make a slit 2/3 way through and fill each bun with cream and jam before serving.
Devon Apple Cake
Ingredients:
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225g cooking apples (peeled, cored and chopped any size)
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juice of half a lemon
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225g plain flour
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7.5ml baking powder
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115g butter
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165g sugar – I’ve used caster, soft light or dark brown – all good
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1 beaten egg
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30-45ml milk
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2.5ml ground cinnamon
Method:
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Preheat oven to 180 degrees Celsius. Grease and line an 18cm round cake tin.
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Toss the apple with the lemon juice and set aside. Sift flour and baking powder then rub in butter until it resembles breadcrumbs (Useful hint – can be mixed in the food processor)
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Stir in 115g of the brown sugar (keeping 50g aside), the apple and egg and mix well adding enough milk to form a soft dropping consistency.
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Transfer batter to tin. Mix the remaining 50g sugar with cinnamon – sprinkle this over the cake mixture. Bake for 45- 50 mins until golden. Leave to cool for 10 mins in the tin before transferring to wire rack and your mouth.
Devon Flats
Ingredients
• 225g self-raising flour
• 125g clotted cream
• 100g caster sugar, plus 1 tbsp extra to sprinkle
• 1 medium egg
• 1-2 tbsp milk as needed
Method
• Preheat the oven to 200°C, fan 180°C, gas 6, and grease 2 baking trays.
• Sift the flour into a mixing bowl with a pinch of salt. Add the clotted cream to the bowl and start off with a knife to cut the cream through the flour. Once partially mixed in, rub in the clotted cream as if it were butter, then stir in the sugar. Beat the egg with the milk then add gradually, mixing together using a cutlery knife, to form a soft but not sticky dough – only add as much you need.
• Roll out on a floured surface to the thickness of a £2 coin and stamp out rounds with a 7cm cutter, re-rolling the trimmings as needed. Transfer carefully to the baking trays and sprinkle with more sugar.
• Bake for 10-12 minutes until lightly golden brown. Cool on a wire rack.