Cornish Splits

450g (1lb) Plain Flour
300ml (½ pint) Milk, tepid
25g (1oz) Butter
15g (½oz) Fresh Yeast
1tsp Caster Sugar
1tsp Salt

Pre-heat oven to 200°C; 400°F: Gas 6
Cream together the yeast and sugar and add the milk.
Sieve the flour and salt into a basin.
Melt the butter and add it, with the milk mixture to the flour.
Mix into a smooth dough.
Allow the dough to rise in a warm place for 45 minutes.
Shape the dough into round balls and place on to a greased baking tin.
Bake for 15-20 minutes.
Serve hot or cold with butter, home-made jam and cream.