Thunder and Lightening Splits Print E-mail
Written by Claire Hopley, 2005   
The combination of cream and golden syrup gives these splits the name 'thunder and lightning'. Golden syrup, which is derived from sugar, is made by Tate and Lyle and is obtainable in most supermarkets. If you can't find it, substitute honey, which has a comparable thickness, or jam; and then you will have Devon Splits.

230ml (8fl oz) milk plus more as needed
3 tbsp sugar
1 tbsp active dry yeast
450g (1lb) unbleached flour
½ tsp salt
6 tbsp butter
350ml (12fl oz) clotted cream or 450ml
(16fl oz) whipped cream
4-5 tbsp golden syrup
About 2 tbsp icing sugar

Warm the milk and 1 tbsp sugar over a low heat for 1-2 minutes or until barely lukewarm. Remove from the heat and stir in the yeast.

Let it stand for about 10 minutes until the surface is frothy.

Meanwhile, in a large bowl, preferably the bowl of an electric mixer, whisk together the flour, the remaining 2 tbsp sugar and the salt.

In a small pan, melt the butter without letting it get hot. Pour the frothy yeasted milk into the flour mixture. Follow with the melted butter and mix thoroughly, adding additional lukewarm milk a little at a time, if necessary, to make a kneadable dough.

Knead or mix the dough until smooth, then place in a warmed bowl, cover with a plastic bag and leave in a draught-free place until it has doubled in bulk - about 1 ½ hours.

Grease a large baking sheet or line it with parchment paper. Divide the dough into 12 pieces and shape each into a ball. Place on the prepared sheet, cover and leave to double in bulk again - about 30-45 minutes.

During this time, pre-heat the oven to 200°C/400°F/Gas Mark 6. Bake the splits for about 15 minutes until puffy and golden. Remove them onto a wire rack and leave to cool.

Eat as soon as they are cool; or store in airtight containers and use within a day or two; or freeze.

To serve, cut each split diagonally rather than horizontally, without entirely separating the two halves. Fill the split with clotted (or whipped) cream. Drizzle with golden syrup and sift a light dusting of icing sugar over the top crust.

Makes 12
 
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