Rhubarb and custard cream Devon splits
Ingredients (makes 12 Devon splits)
Devon split buns
- 500g strong white flour
- 10g salt
- 20g fresh yeast
- 30g caster sugar
- 30g softened unsalted butter
- 300ml semi skimmed milk
- 1kg forced English rhubarb
- 1kg jam sugar
- Juice of 1 lemon
- 7 free range egg yolks
- 75g caster sugar
- 25g plain flour
- 4tsp corn flour
- 500ml whole milk
- 1 vanilla pod, halved and deseeded, seeds and split pods placed into milk
- 200ml double cream
Devon split buns
- Mix the salt and sugar in a bowl with the flour, then crumble in the fresh yeast; add the milk followed by the egg and softened butter. Continue to mix until the dough is formed.
- Transfer the dough to a clean work surface and continue to knead until it is smooth and dry enough to handle easily.
- Place dough into an oiled bowl and cover with a cloth or oiled cling film and leave in a warm place until the dough has doubled in size; this may take up to two hours depending on the temperature of your kitchen.
- Turn the dough out on to a work surface and knead lightly for a minute. Roll it out to about 2cm 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 temperature of your kitchen.
- Meanwhile heat the oven to 200°c.
- Brush the risen splits with milk then bake for about 15 minutes until golden brown.
- Wash and trim the rhubarb, then cut into chunks roughly about 2-3cm.
- Place the rhubarb and sugar into a heavy based pan along with the lemon juice and put on a high heat.
- For the first five to ten minutes of the cooking process, continue to stir the rhubarb until the sugar has dissolved and the rhubarb has broken down. Turn the heat down to a low heat and leave the rhubarb to simmer for 20 minutes.
- To test for a good jam consistency, place a temperature probe/sugar thermometer in and if jam reaches temperature of 105° then remove from heat and leave to cool; alternatively place a little of the jam onto a chilled plate and leave to chill for 1-2 minutes before testing with finger to see if it has set. If not, continue to cook for another 5 minutes before repeating process.
- Once jam is ready, leave to cool for 15 minutes before transferring to sterilized jam jars/kiln jars. We recommend eating straight away while in season, but this will keep for 6 months.
- In a large mixing bowl, whisk together the eggs and sugar until they turn a pale blonde colour. Whisk in the flour and corn flour and set aside.
- Place the milk and vanilla seeds in a heavy-bottomed saucepan, bring to a boil and simmer for about five minutes.
- Remove the pan from the heat and leave to cool for 30 seconds.
- Pour the hot milk onto the egg mixture, whisking all the time, before returning the mixture to the pan. It is important to pour the hot milk onto the cold eggs before you return the mixture to the pan to prevent the eggs from scrambling.
- Bring the mixture back to the boil and simmer for one minute, whisking continuously, or until smooth.
- Pour the cream into a clean bowl and dust with icing sugar to prevent a skin forming, then refrigerate.
- Place the double cream in a large bowl and whisk until soft peaks have formed. Fold the double cream into the chilled custard mix, before spooning into the Devon splits.
- Cool buns and cut in half. Serve with generous amounts of the rhubarb jam and the custard cream.