Making Clotted Cream

Today many traditional foods are but a pale imitation of their former selves, which is why we are particularly proud of the unswerving quality of Rodda’s Cornish Clotted Cream. Click here to visit roddas.co.uk

Use fresh, unpasteurized cream. Stand it for 8 hours in a pan. Then put the cream on a low heat. It must never boil, as this will coagulate the albumen and ruin everything. When small rings or undulations form on the surface, the cream is sufficiently scalded.

Remove at once from heat and store in a cold place at least 12 hours. Then skim the thick, clotted cream and serve it very cold as a garnish for berries, or spread on scones and top with jam.