Traditional Cornish Splits ..... just a little bit yummy don't you think? Being Cornish I'm obviously biased but they really do tickle my taste buds with the sweet doughy-ness of the roll, the silky smooth clotted cream and the tangy fruit jam. These beauties are super easy to make too, especially if you've got a breadmaker handy, but the dough can be made by hand if you prefer. There is just something really comforting and homely about splits. The sweet, yeast levened rolls were traditionally piled high and wrapped in tea towels then 'split' with finger and thumbs ready for their glorious crowning with jam and clotted cream. Understandably they were everyone's favourite tea time treat in these parts but have lost favour in recent years due to the popularity of the scone. It's definitely time for a split revival!
If jam and clotted cream doesn't tickle your fancy as a filling, you could always try a thunder and lightening split, which is clotted cream and syrup! These in particular bring back lovely childhood memories at my grandparents house, where Nana would emerge from the kitchen with a plate of thunder and lightening splits literally dripping in clotted cream and syrup. I can taste them now....
As luck would have it, Afternoon Tea week starts today and runs until the 14th August so why not roll up your sleeves, get your pinny on and give these Cornish splits a go. Whether you go for the traditional jam and clotted cream or thunder and lightening you won't be disappointed.
A traditional yeast levened roll filled with jam and clotted cream for a 'proper' Cornish cream tea experience
- 1 TSP Dried Yeast
- 450g Strong White Flour
- 2 TBSP Sugar
- 75g Butter, cubed
- 1/2 TSP Salt
- 1 Egg
- 250ml Whole Milk
- Tub of Clotted Cream Clotted Cream
- Jar of Raspberry Jam
Step 1: To make the dough in a breadmaker, put all the ingredients APART from the clotted cream and jam in your breadmaker pan and select a soft roll dough program (setting 15 with a Panasonic SD-2500 for example). If you prefer to make the dough by hand I'd recommend following this recipe from Rodda's.Step 2: Once the dough is ready, turn out and knead a little before splitting into 8 equal size pieces. Shape into 8 rolls and place on a greased baking sheet.Step 3: Preheat the oven to 220c/200cfan. Leave the rolls to prove under a tea towel for 30 minutes before baking for about 20 minutes in the oven.Step 4: Leave to cool before splitting open and filling with the jam and clotted cream.
Pin these Cornish Splits for later...
#TeaTimeTreats - I'm entering these splits into the Tea Time Treats blogging challenge co-hosted by Karen at Lavender and Lovage, Jo at Jo's Kitchen and Travels for Taste blog, which this month is celebrating all things Afternoon Tea!