Cornish splits

Method

1. Place the yeast, sugar, flour, butter and salt into a large bowl.

2. Make a well in the centre and slowly pour in the warm milk. Bring together to form a smooth dough.

3. Turn the dough out on to a floured surface and knead for about 5 minutes, until smooth.

4. Return the dough to the bowl, cover and leave to rise for 1 hour, until doubled in size.

5. Divide the dough into 9 pieces and shape into balls. Place the dough balls into small dishes that have been lightly buttered and floured.

6. Leave to rise for a further 15 minutes.

7. Preheat the oven to 220C/gas 8. Bake for 15-20 minutes, until browned and puffed.

8. When cool, split and fill with strawberry jam and whipped cream. Dust with icing sugar and serve.

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Ingredients

For the splits

15g fresh yeast
210g white sugar
250g strong white flour
40g Butter, melted and cooled
5g Salt
150ml lukewarm Milk

For the filling

100g strawberry jam
100ml double cream, whipped
icing sugar, to dust

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