Clotted Cream

Mix 1/2 teaspoon salt into 2 cups (240g) self-rising flour
and rub into 3/4 stick (90g) butter to a crumb-like
consistancy. Whisk 1 egg, 1/2 tablespoon castor sugar
(superfine/ powdered) and 2 tablespoons milk together
and stir into the flour mixture to make a soft dough.
Roll out about 3/4″ (2cm) thick and cut in rounds with a
2″ (5cm) [...]

Take 2 1/2 quarts (2.4L) and 1 1/2 cups ( 3dl) double cream (whipping cream). Pour the milk and cream into a wide, shallow pan like a large skillet or preserving pan (or if you happen to have one like I do, a ninteenth century milk pan from Eastern Europe). The pan should be [...]