Cornish Splits with Soft Set Strawberry Jam

Treat yourself to these light sweet pillows of west country deliciousness and shake up your cream tea, perfect for when you have had one scone too many!

Cornish Splits with Soft Set Strawberry Jam

Preparation time 1 hour plus rising and cooling Baking time 18-20 mins Makes 8 large buns For the buns:

• 450g plain flour, sifted
• 10g caster sugar
• 1/2 tsp salt
• 2x 7g sachets fast action dried yeast
• 40g butter
• 300ml whole milk
• Icing sugar for dusting

For the jam:

• 500g strawberries, hulled
• 500g granulated sugar
• Juice of half a lemon

Method:

1. For the jam, place a saucer in the freezer before you start, this will help you test for a setting point later. Place the strawberries, sugar and lemon juice in a large heavy based pan and stir gently over a moderate heat until the sugar dissolves.
2. Increase the temperature until the jam boils but do not stir continuously at this stage, just check frequently to make sure the bottom isn’t catching. Continue to boil for 20 mins then drop a teaspoon of the jam onto your chilled saucer, if it forms a thin skin then it is ready (you’re not looking for the full jam wrinkle), if it’s not ready, check again every 5 mins until a skin is formed, this could take up to an additional 15 mins.
3. Remove from the heat and leave to cool in the pan, skimming off any surface foam. Store in a container in the fridge until you are ready to use it.
4. For the buns, place the flour and sugar in a large bowl then add the salt to one side of the bowl and the yeast to the other side. Warm the butter and milk in a saucepan until the butter has melted then let it cool until you can comfortably dip a finger in it. Add most of the cooled milk and butter mixture to the flour combining it with your hands until you have a very soft but not sticky dough - you may not need all the milk mixture.
5. Turn the dough out onto a floured surface and knead for 5 mins until soft and elastic. Place in a clean, lightly oiled bowl then cover with clingfilm and leave to rise in a warm place for approx half an hour until doubled in size.
6. Turn the risen dough out onto a floured surface and knock it back by gently kneading the air out of it until it is almost back to its original size. Divide the dough into eight equal portions then roll each portion into a ball. Place the dough balls onto a greased baking sheet and dust with a little flour. Cover with clingfilm and leave to rise for approx 15 mins until doubled in size. Towards the end of this time preheat the oven to 200˚C/180˚C fan/gas mark 6.
7. Bake for 18-20 mins until lightly golden and the buns sound hollow when you tap the base. Cool on a wire rack for a few minutes but serve warm. Split them open, dust with plenty of icing sugar and fill with lots of jam and clotted cream.

TIP: * Soft set jam is boiled for a shorter time than a classic jam which keeps the fruit firmer and more flavoursome. You don’t need a sugar thermometer because an exact setting point isn’t important. It can be made in advance and kept for up to 10 days but it needs to be stored in a sealed container in the fridge because it doesn’t have the same preserving quality as a traditional fully set jam. * You can add flavours to the buns by infusing the milk with cinnamon sticks or star anise. The buns are best served fresh but you can freeze them and refresh in the oven.