General Chat

Splits were popular when I was young. I don't see so many now ... but they were delish. :-D

what are splits?

Yummy.
The ones we had were a sweet soft roll, cut into the top with (usually) fake cream and a squirt of jammy syrup.

From memory, Island, cos I have not had one for years, they are more doughy and come complete with jam and cream inside.

Not the doughnut pastry nor the flaky (butterfly) pastry - they are a bit more like a bread bun but lighter in weight.

Edit: still thinking of an apt description - try bagel-like dough but not so dense, external appearance similar but not the same shape at all.

It may give the dough a name if you google 'Cornish split'.

Clear as mud? :-D

Oh.... I thought they might be bananas :-D

I think you are all cruel talking about yummy things when we ca’t go out :-P

Bagel like dough - never. Closer to brioche I would think.

My OH bakes her own bagels which are not doughy at all.
They are great with salmon on a bed of Philadelphia cheese, crisp white wine :-)

I remember jam "splits" when young, bought for me in Romford market.
I haven't seen them in yonks.

Then there are these but I don't think it would full into "essential journeys".
https://www.seasonsandsuppers.ca/cornish-splits/

There were all sorts of jammy and crreamy pleasures which seem to have disappeared along with the bakers - real donuts, "duffs", proper eclairs, Banbury buns, chocolate truffles .....

I wouldn’t be surprised if there are complaints that the recipe is Canadian.

Edit: Here is a couple of British ones for a British teatime treat

https://www.theguardian.com/lifeandstyle/2010/aug/22/nigel-slater-cream-tea-recipes

https://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/d/devonshire_splits.html

Mr Owl asks vanilla, chocolate or strawberry split? :-D

Whatever .... as I wrote, not as dense as bagel dough.

Splits contain yeast and are defo bread rather than scone.

They do not have the air like some looser-textured brioche does, but have a rather more uniform texture inside.

I suppose there are numerous recipes for them, I haven't looked, but I remember eating them more than 70 years ago and they were much nicer than scones.

Island, defo not banana splits .... though I am partial to those too. :-D

This brings back memories of my visits to our local bakery every Saturday morning and coming back with a variety of cakes that most on here will remember.

Peach melbas
Butterflies
Almond tarts
Splits
Madeleines
Apple turnovers
Chocolate cups

And a whole lot more. :-D

How about describing them a a very sweetened bridge roll?

Both are a very light dough.

I don’t remember a peach melba cake. I thought that was a peach and ice cream pudding. I don’t know why but I did like the cheesecake that had no cheese in it. Why that name?

Tawny, I don’ remember chocolate splits or mivvi. Whichever it was it had Vanilla inside so why would Mr Owl want a vanilla one.

Defo? I hate defo. :-\

Names, I bet this will bring back recollections:

Peach melba was an individual small tart-based cake with a pile of cream covered in a peach-coloured icing shaped a bit like a walnut whip.

Not at all sure how this small cake got its name because the original dessert peach melba was named after Dame Nellie Melba.

Mr Owl sounds like trouble to me :-0

We had a great bakery near us when I was young. The ones I liked best were apple turnover (with fresh cream inside too) and butterflies.

What was your favourite?

Veg samosa :-D

For you, Island .... Daniel :-D :-D :-D

Who's Daniel? :-S