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Cornish Splits



  • 2oz Lard

  • 1lb White Flour

  • 1 tsp Salt

  • 2 tbsps Golden Syrup

  • 1oz Yeast

  • 1 tsp Caster Sugar

  • 1/2 Pint of Milk




Warm the milk. Cream together the sugar and the yeast, and mix with the milk. Sieve the flour and salt together, rub in the Trex, and add to the liquid mixture to form a soft dough. Knead thoroughly and leave in a warm place to rise.


Knead again and shape into round buns. Lightly flour a baking tray, put the buns on the tray, and leave to rise for another hour. Bake for about 15 minutes at 400F.


Serve the splits hot and buttered, or cold, with clotted cream and jam.






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