Clotted Cream

Scones without clotted cream just aren’t the full shilling. That’s a fact.

Unless you are in the British Commonwealth, however, getting your hands on clotted cream is somewhat of a challenge. Finding clotted cream at a reasonable price is even more so.

HOW TO MAKE CLOTTED CREAM
Just before you go to bed one night, take 1 pint whipping cream and pour it into a baking dish. Place the baking dish in your oven which is set to a very low temperature: 180F, 80C.

When you wake up in the morning, switch off the oven, take out the baking dish, and allow your now freshly clotted cream to cool down slightly. Carefully and gently transfer to a secure container, lid up the container, and refrigerate. Total time in the warm oven should be around 10 to 12 hours.

You may have some liquid cream under the clotted. This is normal, so don’t worry about it if you do. It is still edible, and may well be a delicious experiment if you drink that heathen beverage, coffee (ducks for cover!).

Enjoy your clotted cream on your treacle scones which have also been spread with some lovely home made jam. Serve with a nice strong cup of tea!

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