Cornish Split

Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

Cornish split a small round bun (about 6–7 cm/2.5" in diameter) of lightly enriched, yeast-raised dough, made in Cornwall in the West Country of England. They can be eaten hot with butter, or cooled, split, and filled with clotted cream (see cream) and strawberry jam, or a combination known as thunder and lightning, which is clotted cream and golden syrup.

Similar buns are made in Devon, where they are called Devonshire splits (the old Devon dialect names of ‘chudleighs’ or ‘tuffs’ for these seem to be dying out); and E. Scotland, where they are called cookies.