Cornish Splits

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1lb plain flour
  • ¼ teaspoon Salt
  • ½oz yeast
  • ½oz caster sugar
  • ½ pint milk
  • 1oz butter


    Sieve the flour and salt into a warm basin. Cream the yeast and sugar together and gradually add the milk. Add the milk mixture and the melted butter to the flour and mix to a smooth dough. Cover and leave in a warm place for forty-five minutes. Shape into small round cakes and put on to a floured baking sheet. Bake at 475 °F, 240°C, gas mark 9 for fifteen minutes. Split and butter and serve very hot. Otherwise, leave them until cold, then split and butter; or split and eat with cream, jam or treacle. Splits eaten with cream and treacle are known as ‘Thunder and Lightning