Cornish Cream Tea Whoopee Pies

  • Preparation time: 15 minutes
  • Cooking time: 15 minutes
  • Total time: 30 minutes

Makes: 12


50g butter, softened

50g caster sugar

1 medium free range egg

½ tsp vanilla extract

125g self raising flour

50ml milk

Clotted cream and raspberry jam, to serve

Icing sugar, for dusting



1. Preheat the oven to 180°C, gas mark 4. Cream the butter and sugar together in a mixing bowl until pale and light. Beat in the egg and vanilla extract. Fold in the flour in 2 batches alternating with the milk to form a soft mixture.

2. Drop 24 teaspoonfuls of the mixture onto 2 baking sheets lined with parchment. Level the surface of each with the blade of a knife. Bake for 12–15 minutes until risen and firm to touch. Transfer to a wire rack to cool.

3. To assemble, sandwich with clotted cream and raspberry jam and dust with icing sugar.