Jam before cream
Cream tea. This is a Cornish way of doing it; jam then cream. In Devon it's the other way around.
Given that this cream is from Cornwall and I have Cornish heritage, it's jam then cream.
In America and Canada it's hard to get clotted cream apparently. You can make your own in a slow cooker. Just dump a pint of pasteurized heavy cream into the pot for about 8 hours on warm. Remove the crock gently ... there are now two layers of cream and rough handling could recombine them. Then cool in the fridge for about 6 hours to thicken. then scoop off the clotted cream on top and store for up to 5 days in the fridge. The runny cream at the bottom can be used how you wish. On cornflakes is always fun π
Jam before cream
Cream tea. This is a Cornish way of doing it; jam then cream. In Devon it's the other way around.
Given that this cream is from Cornwall and I have Cornish heritage, it's jam then cream.
In America and Canada it's hard to get clotted cream apparently. You can make your own in a slow cooker. Just dump a pint of pasteurized heavy cream into the pot for about 8 hours on warm. Remove the crock gently ... there are now two layers of cream and rough handling could recombine them. Then cool in the fridge for about 6 hours to thicken. then scoop off the clotted cream on top and store for up to 5 days in the fridge. The runny cream at the bottom can be used how you wish. On cornflakes is always fun π