Traditional Cornish Recipes
Cornish Splits with "Thunder and Lightning"
Another variation to the traditional clotted cream tea is called "Thunder and Lightning", a Cornish favourite with young and old. The "splits" are freshly baked rolls sliced in half. The "thunder and lightning" is supplied by lashings of golden syrup and Cornish clotted cream.
- 1 packet of fast action dried yeast
- 454 grams (16 oz) of plain flour
- 60 grams (2 oz) of margarine
- 280 ml (10 fl oz) of warm milk
- 1 teaspoon of salt
- 1 teaspoon of sugar
- Butter, golden syrup and Cornish Cream to complete the treat
How to Make Cornish Splits
- Heat the oven to 200C (Gas 6)
- Place the yeast, flour, margarine salt and sugar into a large bowl and mix together to produce a fine bread crumb texture.
- Make a well in the centre of the mixture, add the warm milk then fold over the flour.
- Knead the mixture for at least 5 mins until it forms a soft dough.
- Cover the mixture and leave in a warm place until it has risen to twice its original size.
- Knead the mixture again and form it into 12 small balls of dough.
- Place on a greased and floured baking sheet.
- Leave to rise again.
- Bake in the oven for 15 to 20 mins until golden brown.
Serving Suggestions - adding the "Thunder and Lightning"
Cut splits in half and add a spoonful of golden syrup (thunder) and top off with dollop of Cornish clotted cream (lightning), as shown above. However, for really traditional thunder, dark treacle should be used.