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Photograph of Thunder and Lightning Cornish Splits

Thunder and Lightning Cornish Splits

Thunder and Lightning Cornish Splits are luscious, extraordinarily delicious golden syrup and clotted cream sandwiches hailing from Cornwall.

Course afternoon tea, Dessert, Morning Coffee, treat
Cuisine Cornish
Keyword bread rolls, Clotted cream, golden syrup, raspberry jam, sandwiches
Prep Time 25 minutes
Cook Time 12 minutes
Servings 6

Ingredients

Cornish Splits

  • 200g strong white bread flour
  • 110ml full fat milk
  • 2 teaspoons caster sugar
  • 1 teaspoon fast action dried yeast
  • 40g unsalted butter - lard is traditional but I prefer the flavour of butter. You could also use half butter and half lard
  • ¼ tsp fine salt
  • Icing sugar to finish

For the Thunder and Lightning

  • clotted cream (or whipped double/heavy cream if you get get clotted) - to taste
  • golden syrup - to taste

For the cream and jam

  • clotted cream (or whipped double/heavy cream if you get get clotted) - to taste
  • jam/jelly, we like strawberry, raspberry or cherry - to taste

Instructions

  1. First make the Cornish Splits: collect together your equipment (see Recipe Notes below) and milk and butter.

  2. Heat the butter and milk gently and set on one side for the butter to melt whilst you collect the remaining ingredients together. The milk and butter need to be body temperature and not hot.

  3. Weigh the flour, sugar, yeast and salt into the bowl of a freestanding mixture and stir to mix.

  4. Pour the milk and butter into the flour mix and roughly stir with a spoon.

  5. Attach the bowl to the free-standing mixer and, using the dough hook, beat on speed 2 for 5 minutes until silky, smooth and elastic.

  6. Tip out of the bowl and knead briefly with your hands to bring together into a ball.

  7. Transfer to an oiled mixing bowl. Cover and leave to rise until doubled in size. This normally takes between 1- 2 hours depending on how warm it is. If the room temperature is cold, I put mine in the oven set on dough setting at 42°C and it takes around 2 hours.

  8. When it has doubled in size, knock the dough back with your hand and then remove the dough from the bowl onto a lightly floured work surface.

  9. Briefly knead and divide the dough into 6 equal parts.

  10. Knead each part into a ball shape.

  11. Line a 20cm/8in x 20cm/8in square baking tray with baking parchment. Spread the dough balls out on the baking tray and cover with cling film.

  12. Leave to rise until doubled in size. This normally takes around 45 minutes to an hour. If the room temperature is cold, I put mine in the oven set on dough setting at 42°C.

  13. Preheat the oven to Fan Oven 180°C /200°C/400°F/Gas 76

  14. When ready, transfer to a pre-heated oven and cook for 10 – 12 minutes or until lightly browned. I cover mine loosely with foil after 7 minutes.

  15. As soon as the splits are cooked, remove from the oven and use the baking parchment to lift out onto a cooling rack.

  16. Cover with a clean tea towel to cool slightly before eating - they are best served warm.

  17. Put together the Thunder and Lightning: cut the Split in half horizontally and drizzle the base of your warm Cornish Split (or slice of fresh bread) with golden syrup.

  18. Top with clotted cream.

  19. Followed by another drizzle of golden syrup.

  20. Now add the top of the Split (or a second slice of fresh bread), sieve over some icing sugar and take a huge, unctuous bite of utter, sweet deliciousness.

  21. For the cream and jam: cut the Split in half horizontally and spread the jam over the base of your warm Cornish Split (or slice of fresh bread.)

  22. Top with clotted cream.

  23. Now add the top of the Split (or a second slice of fresh bread) and sieve over some icing sugar – happy days!

Recipe Notes

Equipment:

  • Kitchen scales and measuring spoons
  • freestanding mixer with dough hook
  • 20cm/8in x 20cm/8in square baking tray lined with baking parchment
  • small sieve

How much clotted cream, golden syrup or jam to use?

How much cream, golden syrup or jam you use, is totally up to you. We go for fully loaded – this was never meant to be diet food! Your choice.