Shropshire Fidget Pie
Ingredients:
1 lb (450g) pork shoulder, diced
2 large onions, sliced
2 large potatoes, thinly sliced
2 large apples, peeled, cored, and sliced
1 cup (240ml) cider
2 tbsp flour
2 tbsp butter
Salt and pepper to taste
Shortcrust pastry
Instructions:
Preheat the oven to 180°C (350°F).
Melt the butter in a large pan and sauté the onions until soft.
Add the pork and cook until browned.
Stir in the flour and cook for a minute.
Add the cider, potatoes, apples, salt, and pepper. Simmer for 10 minutes.
Roll out the pastry and line a pie dish with half of it.
Pour the filling into the pastry-lined dish and cover with the remaining pastry. Seal and crimp the edges.
Make a small slit in the centre of the pie to allow steam to escape.
Bake for 45-50 minutes until golden brown.
Shrewsbury Biscuits
Ingredients:
225g (8 oz) plain flour
150g (5 oz) butter
150g (5 oz) caster sugar
1 egg, beaten
1 lemon, zest only
Instructions:
Preheat the oven to 180°C (350°F) and grease a baking tray.
Cream together the butter and sugar until light and fluffy.
Beat in the egg and lemon zest.
Gradually fold in the flour to form a dough.
Roll out the dough on a floured surface to about 1/4 inch thick.
Cut into shapes with a cookie cutter and place on the prepared tray.
Bake for 10-12 minutes until golden brown.
Allow to cool on a wire rack.
Shropshire Soul Cakes
Ingredients:
225g (8 oz) plain flour
115g (4 oz) butter
115g (4 oz) caster sugar
1 egg
1 tsp mixed spice
1 tsp ground cinnamon
1 tsp ground nutmeg
75g (3 oz) currants
2 tbsp milk
Instructions:
Preheat the oven to 180°C (350°F) and grease a baking tray.
Cream the butter and sugar together until light and fluffy.
Beat in the egg.
Sift the flour and spices together, then add to the butter mixture.
Stir in the currants and enough milk to form a soft dough.
Roll out the dough on a floured surface and cut into rounds.
Place on the baking tray and bake for 10-15 minutes until golden brown.
Allow to cool on a wire rack.
Shropshire Pudding
Ingredients:
100g (3.5 oz) breadcrumbs
100g (3.5 oz) suet
100g (3.5 oz) plain flour
75g (2.5 oz) caster sugar
1 tsp mixed spice
1 tsp baking powder
1 egg, beaten
150ml (5 fl oz) milk
2 tbsp golden syrup
Instructions:
Preheat the oven to 180°C (350°F) and grease a pudding basin.
In a large bowl, mix together the breadcrumbs, suet, flour, sugar, mixed spice, and baking powder.
Add the beaten egg and milk, stirring until well combined.
Pour the mixture into the greased pudding basin.
Cover with a piece of buttered foil, securing it with string around the basin.
Place the basin in a large pot with enough boiling water to come halfway up the sides.
Cover the pot with a lid and steam the pudding for 1.5 hours, checking the water level occasionally.
Remove the pudding from the basin and serve with golden syrup drizzled on top.
These recipes capture the essence of Shropshire's traditional cuisine, reflecting the region's agricultural heritage and culinary traditions.