Pies Like Us Trivia Quiz

Answer: Bakewell Tart

Bakewell Tart, named after a town in Derbyshire, England, is made with a shortcrust pastry case generously covered with jam (usually strawberry) and topped with a rich almond filling made from eggs, butter and ground almonds. This is then traditionally topped with sliced almonds and then baked.

The traditional Bakewell Tart should not be confused with the Cherry Bakewell which is covered with a layer of fondant and topped with a glace cherry.

Answer: Black Bun

Black Bun is a rich fruit cake, similar to the traditional Christmas Cake, that is completely covered in pastry. The cake mixture typically contains currants, raisins, citrus peel, mixed spices and almonds. It is now associated with the Scottish tradition of Hogmanay, the Scottish New Year celebration.

Answer: Woolton Pie

During World War Two many foods were rationed in Britain and the government issued many recipes to show people how to make meals using very limited ingredients. Woolton Pie is an example of this. The pie contained seasonal vegetables topped with potato pastry which used very little butter or lard which were rationed foods.

The dish was named after Frederick Marquis, 1st Lord Woolton, who became Minister of Food in 1940.

Answer: It has fish heads sticking through the crust.

Stargazy Pie is said to have originated in the tiny fishing port of Mousehole in Cornwall when a fisherman called Tom Bowcock bravely went fishing in a storm to feed the hungry villagers and returned with a catch of pilchards which were made into the first Stargazy Pie. Stargazy Pie is made of baked pilchards with eggs, potatoes and sauce covered in pastry.

The fish are arranged so their heads protrude through the crust of the pie so as to appear to be gazing at the sky.

Answer: Bridie

A Bridie is a meat pastry that originates in Forfar, the county town of Angus in Scotland. It consists of a filling of minced steak, beef suet, butter and seasoning, sometimes containing minced onion, baked in a shortcrust pastry case. The origin of their name is debatable. One theory is they get their name from Maggie Bridie of Glamis who sold them at the market in Forfar.

The other theory is because they are shaped like horseshoes they were considered lucky to be served at weddings and took their name from the bride.

Answer: Banoffee Pie

Banoffee Pie is a British dessert that was created in 1971 by Nigel Mackenzie who owned the Hungry Monk Restaurant in Jevington, East Sussex, England with the help of his chef Ian Dowding. It combined bananas, cream and toffee on a shortcrust pastry base.

However since the recipe has evolved most Banoffee Pies now have a base of crushed biscuits and butter as this does not go soggy as quickly. The name comes from combining the words "banana" and "toffee".

Answer: Homity Pie

Homity Pie is a vegetarian tart filled with potatoes, onions, leeks and cheese. Its origins are vague. Some people believe it originates in the county of Devon (hence it being called "Devon Pie" by some). Others believe it was created by the land girls of the Second World War as a result of food rationing. During the war women were trained to take over the men's jobs on farms and Homity Pie was created to make the limited diet more interesting.

Answer: Manchester Tart

Manchester Tart is a traditional British dessert that is thought to have originated in the 1880s in Manchester. Although there is no definitive recipe it is generally agreed that it consists of a shortcrust pastry case spread with raspberry jam, covered with a custard filling and topped with coconut, often topped off by a cherry. From the 1940s until the 1980s it was commonly found on school dinner menus.

Answer: Butter Pie

Sometimes known as "Friday Pie" or "Catholic Pie", this traditional pie is synonymous with Lancashire particularly the area of Preston. It was originally created by Catholics who could not eat meat on Fridays for religious reasons and decided to substitute their beef with butter.

Answer: Gypsy Tart

Gypsy Tart originates on the Isle of Sheppey in the county of Kent, England. The key ingredients are brown sugar (generally muscovado) and evaporated milk which are whipped together until very frothy and then placed in a pre-cooked pastry case. This is placed in an oven for a few minutes so the tart develops a caramelised mousse texture.

The story of this recipe is that a gypsy woman saw some undernourished children near her home and made them something to eat with the only ingredients she had.