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FOOD
Annually, the Cornish community celebrate St
Piran, one of the patron saints of Cornwall.
Proud manufacturers of Cornish clotted
cream (with Protected Designation of Origin),
Trewithen Dairy is part of the local community that
celebrates St Piran to this day. Made in Cornwall, to a
traditional Cornish recipe from milk produced in the
county, Trewithen Dairy clotted cream has 'Protected
Designation of Origin' status. Only by achieving
all of these strict criteria can it be called Cornish
clotted cream.
According to Cornish legend, St Piran was tied to a
millstone and thrown into the Irish sea on orders of the
king. Famed for washing up on the shores of Perranporth
beach (named in his honour), it was said that St Piran lit
a fire one night and, in doing so, discovered the precious
metal, tin. The design of the Cornish flag, originated from
the flag of St Piran, a white cross on a black background
is said to depict the discovery of tin, the 'white metal'
flowing from Cornwall's black rocks.
In the weeks week running up to 5 March is known as
'Perrentide' and sees towns and villages across the county
celebrate with all things Cornish: pasties, cider and the
all-important cream tea with lashings of clotted cream
spooned over a generous layer of jam [Editor's Comment
- it's the way I do it and I am told it's the other way by
my family!].
Francis Clarke, director at Trewithen Dairy has
explained, "We are immensely proud to be part of the
brilliant array of food and drink producers in our county
and to champion our Cornish heritage, while finding new
ways to enjoy the classics with Cornish clotted cream, or
our butter flavoured with Cornish sea salt."
About the recipes
Clarke says: "Our 'Scone Revolution' is all about
reimagining the cream scone. We all love the classic, of
Click on an image to download the PDF of the recipe
DESCRIPTION INGREDIENTS
With their tell-tale crackled top, golden syrup
flavour and spicy ginger bite, Cornish fairings are
a step up from your everyday ginger biscuit. They
were once so popular at fairs that the name stuck
and they've been known as the fairing ever since.
We've put a twist on this Cornish classic, with our
banoffee inspired treat.
125g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
1 tbsp ground ginger
1 tsp ground mixed spice
60g Trewithen Dairy Salted Butter, chilled
60g caster sugar
4 tbsp golden syrup
2 bananas, sliced
200g Trewithen Dairy Cornish Clotted Cream
200g Dulce de leche
METHOD
1. Preheat oven to 180c and line two baking trays with
baking parchment.
2. Sift the flour, bicarb, baking powder and spices into a
large bowl.
3. Rub the butter into the mixture until it resembles fine
breadcrumbs - a good tip is grating the block of cold
butter into the flour mixture to get a good head start!
4. Stir through the sugar, before adding the golden syrup.
Mix until it forms a dough, but be careful not to overwork
it so the fairings don't become tough. Shape the dough
into a ball, wrap with cling film and chill for at least half
an hour.
5. When the dough has rested, divide it into equal portions
and roll each piece into a small ball. Arrange the balls on
the lined baking trays with plenty of space for them to
spread out in the oven.
6. Bake in the centre of the oven for approx 10 minutes or
until golden and have taken on the characteristic fairing
crackle. Transfer to a wire rack to cool completely.
7. When cooled, spread a thick layer of clotted cream over
the flat side of the fairing. Top with slices of banana.
Spread another flat side of fairing with dulce de leche and
sandwich together. Repeat until all are done. Enjoy with a
cup of tea!
BANOFFEE CORNISH FAIRINGS
course, but tear down the traditional boundaries and
there is a whole new world of flavour sensations and
stunning aesthetics to discover. Our clotted cream is far
niftier than you think!" Francis continues: "We've had a
lot of fun trying out new pairings and hope that we will
inspire a new wave of cream tea lovers to create their
own and share these with us here at Trewithen Dairy.
Reimagining the traditional cream tea, Trewithen's Dark
Side of the Moon Scone is a chocolate, orange, clotted
cream scone - a twist on a classic.
"Then, with their tell-tale crackled top, golden syrup
flavour and spicy ginger bite, Banoffee Cornish Fairings
are a step up from your everyday ginger biscuit. They
were once so popular at fairs that the name stuck and
they've been known as 'the fairing's ever since. Trewithen
Dairy put another twist on this Cornish classic, with a
banoffee inspired treat.
"Star gazy pie is an iconic Cornish dish. The fish are
arranged to 'gaze at the stars' (but don't worry - you don't
have to eat the heads). Legend has it this pie was created
after a brave fisherman, Tom Bawcock, ventured out into
stormy seas to fish when the townsfolk of Mousehole
were facing starvation. He returned triumphantly with an
abundance of seven types of fish, which were cooked up
in a pie and served to the grateful community."
www.propercornwall.co.uk
DARK SIDE OF THE MOON
DESCRIPTION METHOD
INGREDIENTS
So much chocolate & cocoa you're not quite sure
what to do with it all?! Haven't quite got around to
eating that Clementine that never fails to reach the
bottom of your stocking? Why not give our 'Dark
Side of the Moon' scone a go!
If you're hosting a drinks party this festive period,
these will make the perfect canape to satisfy those
sweet tooth's!
For the Scone:
225g self-raising flour
1 tsp Baking Powder
55g Trewithen Dairy Salted Butter (cold & cubed)
12g Cocoa
30g Caster sugar
100ml Trewithen Dairy Wholemilk (plus extra for v
vglaze)
For the Topping:
Marmalade
Trewithen Dairy Cornish Clotted Cream
Clementine segments leftover from stocking
Chocolate leftover from Christmas (for grating)
Preheat the oven to 180c. In a medium-large bowl sift
together the flour, cocoa, salt and baking powder. Add the
sugar and rub in the butter until the mixture resembles fine
breadcrumbs.
Make a well in the centre of the mixture and gradually add
the milk until a soft but firm dough is formed.
Lightly flour a surface and roll dough to approximately 2cm
thick. Cut out the scones with a small cutter and place onto
a greased baking tray. Glaze the top with the extra milk.
Bake in the oven for 10-15 minutes. Once cooked, transfer
scones to a cooling rack.
Once the scones have cooled, top with marmalade, a
generous topping of Trewithen Dairy Cornish Clotted Cream
and a segment of clementine, finished with a generous
grating of yummy Christmas chocolate.