Cornish cream tea whoopee pies recipe
Whoopee pies, which have a texture somewhere between a cake and a cookie, are a great alternative to scones for afternoon tea. This recipe follows the Cornish tradition of topping a layer of jam with cream. If you want to go with the Devonshire approach, the cream should come first.
Ingredients
For the whoopee pies- 500 g strong white bread flour, plus extra for dusting
- 0.5 tsp salt
- 25 g caster sugar
- 10 g easy-blend yeast
- 25 g unsalted butter, melted, plus extra to grease
- 300 ml hand-hot milk
- 250 ml clotted or whipped cream
- 200 g strawberry or raspberry jam
- 1 handful icing sugar, for dusting
Details
- Cuisine: British
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 25 mins
- Cooking Time: 15 mins
- Serves: 12
Step-by-step
- Put the flour, salt, sugar and yeast in a large bowl. Add the butter and milk. Mix with a round bladed knife to make a fairly soft dough, adding a dash more hot milk or water if the dough feels dry.
- Turn out onto a floured surface and knead for 10 minutes to make a smooth, elastic dough. (Alternatively, knead for 5 minutes using a free-standing mixer fitted with a dough hook).
- Place in a lightly greased bowl, cover with cling film and leave in a warm place for about 1 hour or until the dough has doubled in size.
- Grease a large baking sheet. Punch the dough to deflate it and turn out onto a floured surface. Divide into 12 pieces and shape each into a ball. Space well apart on the baking sheet. Cover loosely with greased cling film and leave for 20 minutes. Preheat the oven to 200°C, gas mark 6.
- Bake the buns for 10–15 minutes until risen and pale golden. Transfer to a wire rack to cool.
- Make a deep diagonal slit through the top of each bun. Ease open with a knife and fill with the cream and jam. Serve dusted with icing sugar.
This recipe is courtesy of Waitrose. If you like the look of it, you'll find even more baking recipes here.
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