{"id":65,"date":"2025-07-09T15:43:49","date_gmt":"2025-07-09T15:43:49","guid":{"rendered":"https:\/\/cornishcookingclub.com\/?page_id=65"},"modified":"2025-07-15T19:50:28","modified_gmt":"2025-07-15T19:50:28","slug":"cornish-splits","status":"publish","type":"page","link":"https:\/\/cornishcookingclub.com\/?page_id=65","title":{"rendered":"Cornish Splits"},"content":{"rendered":"<div style=\"background: #fefdf8; border: 1px solid #e0dfd4; border-radius: 12px; overflow: hidden; box-shadow: 0 2px 8px rgba(0,0,0,0.05); font-family: Georgia, serif; color: #333; max-width: 1000px; margin: auto; padding: 20px;\">\n<p>  <!-- Logo --><\/p>\n<div style=\"text-align: center; margin-bottom: 20px;\">\n    <img decoding=\"async\" src=\"https:\/\/cornishcookingclub.com\/wp-content\/uploads\/2025\/07\/Cornish-Cooking-Club-Logo.png\" alt=\"Cornish Cooking Club logo\" style=\"max-width: 200px; height: auto;\">\n  <\/div>\n<p>  <!-- Intro and main image --><\/p>\n<div style=\"display: flex; flex-wrap: wrap; gap: 20px; align-items: flex-start;\">\n<div style=\"flex: 1 1 300px;\">\n      <img decoding=\"async\" src=\"https:\/\/cornishcookingclub.com\/wp-content\/uploads\/2025\/07\/splits.png\" alt=\"Cornish Splits with cream and jam\" style=\"width: 100%; border-radius: 8px;\">\n    <\/div>\n<div style=\"flex: 1 1 300px;\">\n<h2 style=\"color: #2b4c7e; margin-top: 0;\">Cornish Splits<\/h2>\n<p>A traditional Cornish treat best served with jam and clotted cream (jam first, of course). Soft, slightly sweet, and perfect fresh out the oven.<\/p>\n<h3 style=\"color: #2b4c7e;\">Ingredients<\/h3>\n<ul style=\"margin-top: 0; padding-left: 1.2rem;\">\n<li>7g dried yeast<\/li>\n<li>1 tsp sugar<\/li>\n<li>250ml warm milk<\/li>\n<li>550g strong white bread flour<\/li>\n<li>1 tsp salt<\/li>\n<li>90g butter<\/li>\n<li><em>To serve \u2013 jam or golden syrup with clotted cream<\/em><\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<p>  <!-- Method --><\/p>\n<h3 style=\"color: #2b4c7e; margin-top: 2rem;\">Method<\/h3>\n<ol style=\"line-height: 1.6;\">\n<li><strong>Warm the milk<\/strong> gently in a saucepan over very low heat. Stir in the sugar and yeast, then set aside for a few minutes to activate.<\/li>\n<li>In a large mixing bowl, <strong>sieve the flour and salt<\/strong>. Add the butter and rub it into the flour with your fingertips until it resembles breadcrumbs.<\/li>\n<li>Make a well in the centre. Pour in the milk mixture and stir until a dough forms.<\/li>\n<li>Turn out onto a lightly floured surface and knead for about 10 minutes, until smooth and elastic.<\/li>\n<li>Place back in the bowl, cover with a clean tea towel, and leave in a warm place for an hour or until doubled in size.<\/li>\n<p>    <!-- Milk pouring image, smaller and centred --><\/p>\n<div style=\"margin: 1.5rem auto; text-align: center;\">\n      <img decoding=\"async\" src=\"https:\/\/cornishcookingclub.com\/wp-content\/uploads\/2025\/07\/milk.png\" alt=\"Pouring milk into saucepan\" style=\"width: 60%; max-width: 400px; border-radius: 8px;\">\n    <\/div>\n<li>Line a baking tray. Knead the dough briefly, then divide into 10\u201312 equal pieces.<\/li>\n<li>Shape each piece into a smooth ball by folding the edges under and rolling gently in your palm. Place on the tray.<\/li>\n<li>Cover and prove again for 1 hour, or until doubled in size.<\/li>\n<li>Preheat the oven to 175\u00b0C (165\u00b0C fan). Bake for 20 minutes until lightly golden.<\/li>\n<li>Allow to cool slightly. <strong>Serve warm<\/strong>, cut in half and filled with <strong>jam and clotted cream<\/strong>, or <strong>golden syrup and clotted cream<\/strong> for a proper <em>thunder and lightning<\/em>.<\/li>\n<\/ol>\n<p>  <!-- Back to Recipes Button --><\/p>\n<div style=\"text-align: center; margin-top: 2.5rem;\">\n    <a href=\"\/recipes\" style=\"display: inline-block; background-color: #2b4c7e; color: #fff; padding: 10px 20px; border-radius: 6px; text-decoration: none; font-size: 16px;\">\u2190 Back to Recipes<\/a>\n  <\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Cornish Splits A traditional Cornish treat best served with jam and clotted cream (jam first, of course). Soft, slightly sweet, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-65","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/cornishcookingclub.com\/index.php?rest_route=\/wp\/v2\/pages\/65","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cornishcookingclub.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/cornishcookingclub.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/cornishcookingclub.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cornishcookingclub.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=65"}],"version-history":[{"count":2,"href":"https:\/\/cornishcookingclub.com\/index.php?rest_route=\/wp\/v2\/pages\/65\/revisions"}],"predecessor-version":[{"id":88,"href":"https:\/\/cornishcookingclub.com\/index.php?rest_route=\/wp\/v2\/pages\/65\/revisions\/88"}],"wp:attachment":[{"href":"https:\/\/cornishcookingclub.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=65"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}