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Chudleighs

Chudleighs filled with clotted cream and jam. Small plate with one chudleigh on it. Cup of tea, silver pot of jam and pot of clotted cream. For Chudleighs recipe.

The now ubiquitous ‘cream tea’ is thought to originate in eleventh century Devon when the monks of Tavistock Abbey spread their bread with cream and jam.  This tradition continued and in Devon and Cornwall a special sweetened bread roll was introduced which was cut almost in half and filled with jam and clotted cream.  In Cornwall it is called a Cornish Split and in Devon a slightly smaller version became known as a Chudleigh named after the town in south Devon.  Of course, throughout Britain cream teas are now served with scones and even in Devon and Cornwall it is rare to come across Chudleigs or Cornish Splits.

Equipment

  • Weighing scales
  • Measuring jug
  • 2 Baking sheets
  • Small saucepan
  • Large mixing bowl
  • Cling film
  • Clean tea cloth
  • Cooling rack

Preparation method

  • Grease the baking trays with lard or vegetable shortening.
  • Place the butter, milk, cream, water and sugar in the saucepan and heat until the butter has melted. Leave to cool to lukewarm.
  • Transfer into the measuring jug, add the yeast, stir in and leave to stand for 10 minutes to activate.
  • Sieve the flour into the mixing bowl.
  • Make a well in the centre of the flour and add the yeast mixture.
  • Use your hands to bring the ingredients together to make a dough. The dough should be quite wet but if you’re finding it too wet to knead properly, add more flour to the work surface.
  • Transfer to a floured work surface and knead for 10 minutes until smooth and elastic.
  • Clean and lightly oil the mixing bowl.
  • Cover with clingfilm and leave to prove in a warm place for up to 2 hours or until doubled in size.
  • Transfer the risen dough to the work surface and knock back.
  • Cut the dough into equal pieces, each weighing 80g. You will definitely get 12 chudleighs out of the dough and possibly one or two more.
  • Shape into rolls and place on the baking trays.
  • Cover with a clean tea cloth and leave to prove again for about half an hour or until doubled in size.
  • Preheat the oven to 200C/400F/gas 6.
  • When the chudleighs have doubled in size, gently brush the beaten egg over the tops of the chudleighs.
  • Place in the oven and bake for 10–12 minutes until golden.
  • Transfer to a cooling rack.
  • To serve, make a diagonal slit in the chudleighs and fill, first with clotted cream, and then with jam.

Note: I prefer to knead by hand, but you may prefer to use a dough hook attachment in a food mixer.  Just take off a couple of minutes from the recipe’s kneading time if you use one.
For tips and advice see my guide on making bread.
More Devonshire recipes
Dartmouth pie
Devonshire squab pie
Exeter stew with savoury doughboys
Tudor Devonshire white pot
Victorian Devonshire white pot

Georgian

Serves:
12
Prep Time 3 hours
Cook Time 12 minutes
Cooling time 1 hour
Total Time 4 hours 12 minutes

Ingredients

  • Lard or vegetable shortening for greasing
  • 80 g unsalted butter
  • 50 ml whole milk
  • 50 ml single cream
  • 200 ml water
  • 50 g caster sugar
  • 7 g dried yeast
  • 450 g strong white bread flour
  • 1 medium egg, beaten for glazing

Nutrition

Nutrition Facts
Chudleighs
Serving Size
 
61 g
Amount per Serving
Calories
223
Percent of Daily Value*
Fat
 
7.2
g
11
%
Saturated Fat
 
4.4
g
28
%
Cholesterol
 
33
mg
11
%
Sodium
 
12
mg
1
%
Potassium
 
22
mg
1
%
Carbohydrates
 
32
g
11
%
Fiber
 
1.4
g
6
%
Sugar
 
4.5
g
5
%
Protein
 
6
g
12
%
Calcium
 
11
mg
1
%
Iron
 
1.4
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.

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Keywords

Clotted cream, Jam

© Dr Caroline Gordon 
2026
Illustrations by Chichi Parish
Site by Anselm Eustace