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Cornish Splits
Occasionally I have seen these plain little buns referred to as Devonshire Splits. Makes 14.

INGREDIENTS: Strong plain flour - 450 g (1 lb), Caster sugar - 50 g (2 oz), Fresh yeast - 25 g (1 oz) (or 4 tsp dried yeast), Milk - 150 ml (* pint), lukewarm Water - 150 ml (* pint), lukewarm Butter - 50 g (2oz), melted and cooled, Jam and fresh whipped or clotted cream - to serve.

COOKING: 1. Sift 110 g (4 oz) of the flour into a bowl. Add 1 teaspoon of the sugar.
2. Blend the fresh yeast with the milk and water. If using dried yeast, dissolve 1 teaspoon of the sugar in the milk and water and sprinkle the yeast on top. Leave to stand for 10 minutes in a warm place until frothy.
3. Add the liquid to the sifted flour. Mix well and leave for 20-30 minutes in a warm place until frothy.
4. Meanwhile, sift the remaining flour into another bowl. Add remaining sugar. Add to the yeast mixture with the butter. Mix to a fairly soft dough that leaves the sides of the bowl clean.
5. Turn out onto a floured surface and knead for about 5 minutes until smooth. Cover and leave to rise until doubled in size.
6. Turn out onto a floured surface, knead lightly and divide into 14 equal-sized pieces. Shape each into a round bun. Stand well apart on a lightly greased and floured baking sheet. Cover and leave to rise for 30 minutes or until the dough feels springy when pressed lightly.
7. Pre-heat oven to 220C / 425F / Gas 7.
8. Bake for 20-25 minutes. Cool on a wire cooling rack. When cold, split open and fill with jam and either fresh whipped or clotted cream.