Cornish Split with Jam and Clotted Cream
A traditional Cornish yeasted bun with a soft, pillowy crumb, split open and filled with strawberry jam and thick clotted cream.
- Prep
- 30 min
- Cook
- 15 min
- Total
- 45 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 330 kcal
Equipment
- •Large mixing bowl
- •Baking tray
- •Greaseproof paper
- •Wire cooling rack
- •Serrated bread knife
Nutrition
Per serving, approximate
- Calories
- 330 kcal
- fat
- 15 g
- carbs
- 44 g
- fibre
- 2 g
- protein
- 6 g
- calories
- 330 kcal
Instructions
- 1
Mix the bread flour, yeast, caster sugar, and salt together in a large mixing bowl.
- 2
Rub the softened butter into the flour using your fingertips until completely incorporated.
- 3
Pour in the lukewarm milk and warm water, stirring to form a soft, sticky dough.
- 4
Knead the dough on a lightly floured surface for 10 minutes until smooth and stretchy.
- 5
Place the dough in an oiled bowl, cover, and leave to rise for 1 hour until doubled.
- 6
Knock back (punch down) the dough and divide it into 8 equal round balls.
- 7
Place the balls on a lined baking tray and leave to prove for 30 minutes until puffy.
- 8
Bake in a fan oven at 180°C for 15 minutes until pale golden and hollow-sounding underneath.
- 9
Transfer the baked buns to a wire rack to cool completely.
- 10
Cut a deep horizontal slit into each cooled bun with a serrated knife.
- 11
Spoon a generous layer of strawberry jam into each slit first.
- 12
Top the jam with a thick dollop of clotted cream before serving.
- 13
Dust lightly with icing sugar over the tops if desired.
Chef's tips
Do not over-bake the splits; they should remain pale and tender rather than crusty. Always let the buns cool completely before filling, otherwise the clotted cream will melt and turn runny.
Ingredient substitutions
- Cornish clotted cream → thick double cream
- strawberry jam → raspberry jam or blackberry jam
Storage
Store unfilled baked buns in an airtight tin for up to 2 days or freeze for up to 1 month.
Reheating
Warm plain frozen buns in a fan oven at 150°C for 5 minutes, then cool before filling.
Common mistakes to avoid
- •Putting the cream on before the jam, which contradicts Cornish tradition.
- •Filling the splits while warm, causing the clotted cream to melt away.
- •Under-kneading the dough, leading to a dense and heavy bun.
Serving suggestions
Cooked Cornish Split with Jam and Clotted Cream?
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