Scones with strawberry jam and clotted cream

Here in Britain we have the most delicious cream in the whole world. It is yummy beyond words. It is very thick and creamy, and is lovely served with puddings, or scones and jam. It comes from Devon and Cornwall, and is called "clotted cream". I don't know if you can buy it in other parts of the world.

 

Just in case any of you are feeling adventurous, here are two different recipes for making it.

 

 

CLOTTED CREAM (Recipe 1)

 

275ml double cream (it mustn't be ultra-pasturized - just make sure the label doesn't say "ultra-pasturized".)

1.5 litres milk

 

Mix the cream with the milk, and pour into a wide, shallow pan.

 

Cover and leave to stand in a cool place (NOT a refrigerator) for a few hours, until the cream has risen to the surface.

 

Transfer the pan very gently to the stove, so that the layer of cream is not disturbed or broken up.

 

Keep on the lowest possible heat for about an hour, until the surface becomes encrusted with a rich, golden top.

 

Carefully remove from the heat.

 

Cover and leave to stand overnight in a cool place to set.

 

Using a slotted spoon, skim off the cream into a dish.

 

The remaining milk can be used for cooking.

 

---------------------------------------------------------------------------

 

CLOTTED CREAM (Recipe 2)

 

And here is a recipe for clotted cream without using milk......

Note you are making a LOT of clotted cream here. You would probably only use 1/4 of a pint if eating it with a couple of friends. For this recipe you would need friends and neighbours on hand to give them some as gifts!

 

2 pints heavy cream (not ultra-pasteurized cream)

a heavy casserole dish

 

 

Instructions

 

set your oven to 180F

 

Pour the cream into the casserole dish. It should come up about 1-3 inches on the side.

 

Set the dish, uncovered, in the oven and leave undisturbed for 12 hours. Be sure to leave the oven on the whole time. I do this overnight.

 

Remove the dish from the oven and set to cool. Then cover and refrigerate.

 

The next morning scoop the thickened cream into a jar or jars, and cover and put back in the refrigerator. You can use the leftover cream for baking..

 

Spread the clotted cream on freshly baked scones.

 

----------------------------------------------------------------------------------------

 

Texture layer from Les Brumes, used with many thanks.

Done