Mary Stevens’ Delicious Devonshire Splits
We loved the message that came with this recipe. It simply said… “It is ALWAYS the right season for Splits!” You’ll get no arguments from us about that. Despite it being December, we think these would sit comfortably on any dinner table at this time of year.
The recipe below will make 12… which is enough for me, I’m not sure what anyone else is eating?!?!
450 g or 1 lb of strong plain bread flour
5 ml or 1 tsp superfine caster sugar
50 g or 2 oz. butter or margarine
150 ml or a ¼ of a pint of warm milk
150 ml or a ¼ of a pint of warm water
1 tsp salt
14 g. Allinson Easy Bake Yeast (Lidl actually sell individual 7 g sachets)
Blend the yeast with the sugar and a little warm milk, and leave in a warm place for 20 mins.
Rub the butter or margarine into the flour and make a well in the centre.
Add the yeast mixture, the remaining milk and the water and mix to a soft dough. Knead until elastic and no longer sticky.
Place in an oiled bowl and cover with oiled Clingfilm (plastic wrap). Leave in a warm place for about 1 hour until doubled in size.
Shape the dough into 12 flat rolls and arrange on a greased baking (cookie) sheet. Leave to rise for 15 mins.
Bake in a preheated oven 200C / 400 F/ gas mark 8, for 15-20 mins until well risen and golden brown.
Cool on clean tea towel. Best eaten on the day of making, by splitting in half and spreading with Devon clotted cream and home-made strawberry jam made from strawberries grown in Devon.
Devonshire Splits are also affectionately known by some local people as “Cut Rounds” because you cut around them!
Good to freeze, which needs to be done as soon as they are cold to preserve freshness.
Thank you to Mary from West Hook Farm which is just outside of Okehampton.