Name: Clotted cream splits
Cook time: 20 min
Total time: 35 min
Yield: Makes 12 deep cupcakes
Cuisine: British
Ingredients: 150ml pot natural yogurt; 3 eggs beaten; 1 tsp vanilla extract; 175g golden caster sugar; 140g self-raising flour; 1 tsp baking powder; 100g ground almond; 175g unsalted butter melted; raspberry jam; raspberries; clotted cream

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Clotted cream splits

Clotted cream splits

Jane Hornby

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Makes 12 deep cupcakes

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 5 out of 5.20 ratingsRate

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A grown up twist on an old classic from your childhood, these splits still taste delicious

Easily doubled

Easily halved

Freezable (without filling)

Vegetarian

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Alternatives

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Ingredients

Nutrition

Units:

MetricUS

150ml pot natural yogurt
3 eggs

beaten
1 tsp vanilla extract
175g golden caster sugar
140g self-raising flour
1 tsp baking powder
100g ground almond
175g unsalted butter

melted
raspberry

jam
raspberries
clotted cream

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Nutrition: per serving (without frosting)

kcal378
fat26g
saturates13g
carbs32g
sugars23g
fibre1g
protein6g
salt0.33g

low

Method

step 1

Line a 12-hole muffin tine with paper cases and heat oven to 190C/fan 170C/gas 5. In a jug, mix the yogurt, eggs and vanilla extract. Put the dry ingredients, plus a pinch of salt, into a large bowl and make a well in the middle.
step 2

Add the yogurty mix and melted butter, and quickly fold in with a spatula or metal spoon – don’t overwork it. Spoon into the cases (they will be quite full) and bake for 18-20 mins or until golden, risen and springy to the touch. Cool for a few mins, then lift the cakes onto a wire rack to cool completely. Keep in an airtight container for up to 3 days or freeze as soon as possible. (Cupcakes only)
step 3

Cut the tops off the cupcakes and set aside. Spoon a dollop of raspberry jam on top of each one. Top with a few raspberries and generously heaped teaspoons of clotted cream from a 550g pot. Put the tops back on, then dust with icing sugar to serve.

RECIPE TIPS

ALLERGIC TO NUTS?

If you would rather not cook with nuts, swap the ground almonds for 100g more plain flour. The end result will still taste great, but won’t keep or freeze quite as well.

MAKE IT A CAKE

If you want a cake to cut, make a batch of batter and bake in a lined, deep 20cm round cake tin at 190C/fan 170C/gas 5 for 40-45 mins. Serve on a pretty cake plate, topped with frosting and roses. The roses can be made up to a month ahead and coloured to match the wedding theme. Keep in a cool place away from moisture and light.

JANE SAYS

'You’ll have some clotted cream left over if you make only 12 cakes, but it’s not hard to find a reason to finish off the pot!'

Recipe from Good Food magazine, June 2007

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A star rating of 5 out of 5.20 ratings

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