Cornish Cream Tea Trifle Recipes

CLASSIC BRITISH CORNISH SPLITS

Steps:

• In a large bowl or the bowl of a stand mixer fitted with a kneading hook, stir together the flour, salt, yeast and sugar. Warm the butter and milk in a small saucepan until the butter has melted. Let the milk cool slightly, until it is just about cool enough to dip your finger in (about 120F).
• Pour the milk/butter mixture into the flour and knead to form a soft and just slightly sticky dough. You may need to add additional flour.
• Remove dough to a greased bowl and cover with plastic wrap to rise until doubled, about 1 hour.
• Turn the dough onto a floured board and cut into 8 equal-sized pieces. Roll each one into a ball, placing them on a parchment lined baking sheet as you go.
• Set the oven at 390F. Dust the buns lightly with flour and cover with a tea towel. let rise for 10-15 minutes more.
• Bake for 18-20 minutes until they are pale golden on top and sound slightly hollow when tapped on the bottom.
• Remove the buns from the baking sheet to a cool slightly. Enjoy warm (traditionally served warm) or fully cooled.
• To serve make a cut in each bun from about 1/3 down in the front, angling back and down, to about 2/3 down the back, without cutting all the way through. Butter the bottom, then spoon a good dollop of jam inside. Spoon or pipe whipped cream on top. Dust with icing sugar to serve.

A MERE TRIFLE! STRAWBERRIES AND CLOTTED CREAM TRIFLE

Steps:

• First of all cut the trifle sponges in half lengthways or cut the sponge cake into slices, spread each half or slice with strawberry jam, then re-form them and cut each one into 3 little sandwiches. Now arrange them in a 3 pint (1.75 litre) trifle bowl. Then make a few stabs in the sponges and sprinkle the Madeira carefully and evenly over them, then leave it all aside for half an hour so it can soak inches
• After that, sprinkle half the strawberries over the top of the trifle sponges, pushing some down in amongst them. Then put the rest into a Mini Chopper or food processor along with the sugar, whiz to a purée then drizzle the purée over the strawberries.
• Meanwhile, empty the custard into a jug, split the vanilla pod lengthways and, using a teaspoon, scrape the seeds into the custard and mix together.
• Spoon the custard evenly over the top of the strawberries, then dollop the clotted cream over the custard (or whipped cream) smoothing it with the back of a knife and lastly sprinkle with toasted flaked almonds and scatter with rose petals if using.
• Now you need to cover the dish with clingfilm and make sure it is well chilled before serving, up to two hours is ideal.

CORNISH/ CLOTTED CREAM

Steps:

• Pour cream into a oven proof pan, 8x8 preferably corning wear or other earthen pan. Minimally leave 2 inches from the top once poured inches Heat oven to 80 degrees Celsius. Cover pan with aluminium foil and place in oven for 10-12 hours.
• The idea is for the milkfat to rise to the top and the whey will be left underneath. Carefully remove the pan to keep it even and not bust through the top layer of butter fat.
• Let cool on stovetop for about 30 minutes and then refrigerate for 8 hours.
• Take out of fridge and skim clotted cream off the top with a slotted spoon to drain any of the milk that may get on spoon, let it drip off. Place clotted cream in a sealed container, will stay good for 3-4 days.