In response to Kirstie Newton’s column (’It’s all gravy’, January 15), the real issue of a “classic cream tea” is not where the cream goes, nor even what is included, but what it actually goes on.

Good Cornish folk will always use a split, not a scone; thunder and lightning demands that the treacle, or golden syrup, is drizzled over the top of a good clotted cream; and jam, of of course, remains underneath.

But even this is not a ‘cream tea’, but simply part of ‘Cakey Tea’ - a jam and cream split. This Cornish maid just wanted to put the record straight!

Oll an gwella/All the best.

Lavinia Archer