Cornish Splits

For a sweet treat, indulge in Paul Hollywood's traditional Cornish splits filled with strawberry jam and cream
By Paul Hollywood
Cornish Splits
  • Rating:
  • Serves: makes 9
  • Cook Time: 20 minutes
  • Prep Time: 30 minutes plus 1 hr and 15 mins rising time
  • Effort: easy


For the splits

  • 15 g fresh yeast
  • 210 g white sugar
  • 250 g strong bread flour
  • 40 g butter, melted and cooled
  • 5 g salt
  • 150 ml lukewarm milk

For the filling

  • 100 g strawberry jam
  • 100 ml double cream, whipped
  • icing sugar, to dust


1. Place the yeast, sugar, flour, butter and salt into a large bowl.

2. Make a well in the centre and slowly pour in the warm milk. Bring together to form a smooth dough.

3. Turn the dough out on to a floured surface and knead for about 5 minutes, until smooth.

4. Return the dough to the bowl, cover and leave to rise for 1 hour, until doubled in size.

5. Divide the dough into 9 pieces and shape into balls. Place the dough balls into small dishes that have been lightly buttered and floured.

6. Leave to rise for a further 15 minutes.

7. Preheat the oven to 220C/gas 8. Bake for 15-20 minutes, until browned and puffed.

8. When cool, split and fill with strawberry jam and whipped cream. Dust with icing sugar and serve.

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