Traditional Recipe

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

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 firesafe. There is no need to stir. Let the milk set in a cool place overnight, the fridge will do if you have room. In the morning, put the pan on very low heat, being careful not to shake or disturb the pan when you move it. If you have an uneven heat source like gas or electric burners (rather than the griddle of an old fuel fired stove) put a distributing mat under the pan (can you still get asbestos mats?). Let
it stand on heat for 8 to 10 hours. Remove from heat, again being very careful not to disturb the milk. When cool, put in the fridge or cool place overnight yet again. In the morning, skim off the clotted cream with a wide bladed palette knife or a slice. The clotted cream shoud be yellow and wrinkled on top and quite thick. The yield should be about 1/2 pound (240g). Serve on fresh scones with honey or apple jelly. Or on hot apple pie with a sprinkle of sugar. MMMMmmmmmmm!