Cornish splits with cream and syrup

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

  1. Heat the oven to 200C (Gas 6)
  2. Place the yeast, flour, margarine salt and sugar into a large bowl and mix together to produce a fine bread crumb texture.
  3. Make a well in the centre of the mixture, add the warm milk then fold over the flour.
  4. Knead the mixture for at least 5 mins until it forms a soft dough.
  5. Cover the mixture and leave in a warm place until it has risen to twice its original size.
  6. Knead the mixture again and form it into 12 small balls of dough.
  7. Place on a greased and floured baking sheet.
  8. Leave to rise again.
  9. 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.

Other recipes to try: Cornish Cream Tea | Cornish Pasties | Recipe Index

Recipe by Dorothy Benney (Falmouth, Cornwall)

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