Traditional Cornish Splits

Make a soft yeast dough using flour, warm milk, a little sugar, and butter; let it rise until doubled.

Shape the dough into small round buns (about the size of a golf ball) and place on a baking tray.

Let them rise again until they feel very light.

Bake at 220°C for only 8-10 minutes – they should remain pale and soft, not dark.

Once cooled, split each bun halfway through the middle.

Fill the 'split' with a spoon of strawberry jam and a very generous dollop of Cornish clotted cream.