Devonshire splits

If using dried yeast mix it into the warm milk and leave to stand for 10 minutes, then stir well to ensure the yeast is mixed fully into the milk.

In a bowl mix the salt and sugar with the flour then crumble in the yeast and add the milk or add the yeast/milk mix. Add the egg and butter to the bowl.

Mix together and knead on a board until smooth. This mixture will definitely be sticky to start with but resist the temptation to add more flour. It will be smooth and dry enough to handle easily by the end of the kneading.

Place into a bowl and leave to rise in a warm place covered with a plastic bag or tea towel until doubled in size. This may take up to two hours so try to be patient.

Turn the dough out on to a work surface and knead lightly for a minute. Roll it out to about two cm deep.

Cut into rounds with a 7-8 cm pastry-cutter and place on a floured baking sheet. Cover and leave to rise again until puffy. This will take 30 minutes or so depending on the heat in your kitchen.

Meanwhile heat the oven to 200C/Gas 6.

Brush the risen splits with milk then bake for about 15 minutes until golden brown.

Cool and cut in half. Serve with generous amounts of jam and Devon clotted cream.