The BBC Good Food logo
Clotted cream splits

Clotted cream splits

By
A star rating of 5 out of 5.20 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 12 deep cupcakes

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

  • Easily doubled
  • Easily halved
  • Freezable (without filling)
  • Vegetarian
Nutrition: per serving (without frosting)
HighlightNutrientUnit
kcal378
fat26g
saturates13g
carbs32g
sugars23g
fibre1g
protein6g
low insalt0.33g
Advertisement

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

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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.20 ratings
Advertisement
Advertisement
Advertisement

Sponsored content