Using a 1930 recipe to make traditional, real Cornish clotted cream
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- Опубликовано: 4 фев 2021
- This is a vlog of our journey, discovering how traditional, real Cornish clotted cream was made in 1930, tasting it and how it differs from the product sold today.
When we suggested making a video about a Cornish Cream tea, we received some comments from our American viewers saying how much they were looking forward to us making Cornish clotted cream - this surprised us! We had overlooked the point that, living in Cornwall we have easy access to clotted cream in our supermarkets whenever we want it, unlike other folks.
With Cornish clotted cream readily available, we had never made it so we decided to find out how our grandmothers and great-grandmothers would have done so. My Mum was able to furnish us with my Great-Gran's recipe book from 1930. It is a compilation of Cornish recipes, gathered by the Women's Institute in Cornwall at that time and includes a page on clotted cream.
Watch as we decipher the recipe and overcome challenges to make traditional, authentic Cornish clotted cream! With fresh milk provided by a "Jersey herd" from our local Farmer! But what does it taste like?
The standard description bit…
We are Sarah and Andrew and we film our walks around Cornwall and publish on RUclips, usually weekly. Sometimes we stay in accommodation in Cornwall and upload our vlog. Sarah is fascinated by sea glass and likes to collect it so there may be the occasional sea glass video too. The channel is a hobby and we both have normal day jobs!
Frequently asked questions:
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Since December 2018 we have used: Canon Powershot G7x MkII
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Most are still in print although some we pick up in charity shops and may be available on Amazon secondhand. Please refer to the video for the book titles. Every video shows the book three times. Sorry but we can’t put a link in every description.
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I am a woman from the US, my heritage is Mexican-my parents were both Mexican, so I'm first generation U.S. citizen. And I am an avid Anglophile! I so enjoyed your lovely accent, your charming sense of humor, as well as your husband's. I just made two different recipes of scones and I am planning on having a proper English Cream Tea in the autumn. Thank you for this wonderful video!😋
Ask around in your Mexican family, because this is actually something I saw my great aunt serve at breakfast when I was a child. She call them natas and would spread them on a bolillo and eat with coffee. I went with her once or twice to get the milk at a small stable in Mexico City.
from Colorado USA, i learned to make clotted cream before our trip to the UK, we spent a week in Cornwall , far too short, but i have mastered it even though we cannot get unpasturized milk. I use heavy cream and do the 12 hours at 170F and 8 hours in the fridge after. it is amazing.
love your video!
I use pasteurized (Not Ultra Pasteurized) heavy cream and it always turns out perfect! Ronny Brook Farms and Sky Top Organics (Unhomogenized) are brands I use and easily accessible! Good luck!
From an American perspective, I never understood the cream/jam controversy because it seems so impractical to spread the stiffer store bought cream on top of jam, but seeing the authentic version, it makes more sense. It even seems like, if you put the cream on first, it would soak in and make your scone soggy.
Im from Cornwall UK. Preheat your oven to 160C 300f place your double cream into a shallow dish then place into middle of the oven switch off oven return 10 hrs later do not touch the oven before
The end result will be awesome, this way will give you a end result like you see in shops . What you done was scolded milk, doing your way will only give you 10 ton20% cream. The oven version will give a higher yield 70to80% cream
Hi, I'm also from Cornwall and maybe the point of the video was a little lost for you. We have seen the double cream oven method, which in my opinion is just dehydrating or reducing a thick cream to make a thicker cream, in its simplest form. We wanted to try and follow an old traditional recipe to see if we could make cream from milk, a recipe followed by our Cornish grandparents. Sarah :)
@@CornishWalkingTrails sorry my mistake, my grandparents use to farm on the outskirts of Lanivet, the new milk that was mentioned , refers to the first milk that you get when starting to milk the cow, as you continue to milk the fat content starts to reduce , if you can collect ⅓ pint right at the start your cream content will be higher, does that make sense , I find it hard to say what I need ton, this is a result of one medication I'm taking for my illness sorry for this
@@CornishWalkingTrails my husband and I (American) live in Glasgow. We watched a documentary about Cornish clotted cream and a dairy in Cornwall that makes it. They separated cream from milk after milking. Then let the cream sit and the higher fat cream rose to the top of that, which they separated out. I can’t remember whether they let more highly fatted cream rise to the top again, or used the second cream to make the clotted cream. But the “store-bought” clotted cream was made from pure highest-fat cream with no milk on the bottom. I can see advantages to that.
I wonder, if you separated the cream from the milk twice, would it make thicker clotted cream?
I'm a Brit that's lived in the US for some years now. One thing I miss is clotted cream. You can't get it here. The word "clotted" put's the silly buggers off. I found a recipe for it a few months ago. Basically take a large Pyrex dish and pour in the heaviest cream you can find. Then put the oven on as low as you can and put the dish in before going to bed. When you get up in the morning you will have clotted cream. I like this method also. I bet the way off it is great in a cuppa tea! One last thing, we used to go on holiday every year when I was a kid to St Ives. Not been for years. Must get back some time. Looks like you have a nicely done channel here. Oy, I'll be watching you two! 🙂
Thanks for your lovely comment and ‘Hello!’
I’ve seen that method many times and I feel it’s really dehydrating already thick cream as opposed to scalding the full fat milk and skimming off the cream. But if it works and you get a usable cream, I’m not knocking it!
love St Ives!
Sarah :)
I love the serving dish. It really makes the cream the star of the show.
I'm in the US. I heard of clotted cream from a Welsh lady I know. I found an organic grass fed dairy farm nearby that's sells raw milk. I'm going to go buy some and try this. I've been craving it since I first heard of it. Thank you so much!!!
I hope it worked for you! Sarah :)
What you have left is buttermilk and can be used to soak chicken in,make a salad dressing with mayo buttermilk sugar and splash of cider vinegar. Use for potato macaroni salads and coleslaw. Also great for making bread...
I'm not sure if you will see my comment, but I make clotted cream quiet a bit and it turns out amazing. I use heavy cream from the super market....pour into a baking dish...bake at 175°-200° for 12 hours. Take out and let cool at room temperature, and then refrigerate over night. You will have the BEST clotted cream that you've ever tasted...and it will be a very thick layer of it.
I make mine the same as you
Bake for 12 hours?
@@FMN9990 there are other methods that work well I have tested making it on the stove
Using double cream that is 48-50% fat I boil it for 4 minutes if you use other cream with less fat content depending of the fat content I have added 10-20% of butter
The oven method is 80 degrees Celsius that was the traditional way I the old days where farmhouse had AGA cookers which were on all the time to heat the house
@@FMN9990 yes, 12 hours. search for Food Wishes Clotted Cream and you'll find that recipe. Doing it this way puts a pretty thick crust on your cream though. You can also make it in a pan way way faster, and without losing any to crustification. (That's a science term, don't google it)
I wonder if you could use an air fryer with a bake option for this - might be fun to try..!
What an excellent video from start to finish, you even showed the happy cows! Thank you and may this video recieve the appreciation it deserves!
Well back then I think most folks would have left the milk out overnight. This is totally safe to do BECAUSE your milk was fresh milk that morning, from happy healthy cows with a good diet and clean environment and room. So you can trust your milk to have a strong, diverse flora of gut-healthy bacteria that aid in the making of all the world's finest traditional cheeses. These flora will multiply better at room tempn whether winter or summer; fridge temp slows them down and that means a less rich, tangy, aromatic cream and possibly a bit of off flavor too. Also the 24 hours will help make a thicker clotted cream, and an easier to skim off, too.
Thank you so much for sharing, your area and its old folks are so charming, it gives me a sense of longing like few other places can.
For some reason this video just popped up in my feed. I think I’ll skip the “stick fire” and just buy it, but I did enjoy watching this. What fun!
Great video ! The best part is you folks talking to your elders and getting memories and advice. Bravo so many young today are not doing that.They are SMART enough now because they have a SMART phone. Ha ha Loved your vid and the comparison between yours and the supermarket type is excellent. Real clotted cream is the one YOU made. Thanks again
I was brought up on a North Cornwall dairy farm and my Grandmother made cream every day (except Sundays, cause John Wesley said so) The process was exactly the same as you did except on a larger scale. Large enamel pans where filled with milk from the morning milking and left on slate shelf’s in the cool farmhouse dairy (pantry) The following day the pans were moved to the Rayburn where she would ‘scald’ the milk for around an hour and then place back in the dairy to cool. Once cooled she used a slotted spoon to skim off the cream. She then used the clotted cream for Jam and Cream, cooking what we called ‘plate’ pasties (cooked on a large round plate) and good old ‘Thunder and Lighting’ - a piece of bread spread with the homemade clotted cream and white sugar sprinkled on top, ummm. Good memories from a time when things were not so complicated.
Thank you for the video, the cream did look good and I bet it tasted proper as well. Love your videos, need to get yourselves up to Bude, Kilkhampton and Morwenstow there are some great walks and history in those areas. 👍
Would love to get up to Bude, but we will probably need an overnight. Hopefully when this pandemic is under control, we can pick up our plans! My grandad used to love thunder and lightning, pouring too much syrup as my Nanny berated him! Sarah :)
@@CornishWalkingTrails forgot the syrup 😂😂
My family came from 'heartbreak corner', inland from Bude.Cream was made regularly from skimming cream off the churn then heating it gently over a paraffin stove, skimming it off with a perforated disc ( a skimmer ) then when cooled straining off the excess milk. The result was a stiff paste like consistency. Thunder and lightening was cream and golden syrup on bread or a scone. The cream replaced butter so was spread first, sorry Cornwall! ( that will start the interweb humming!). I was told that it was developed because transporting milk was too difficult and expensive, especially from the more remote farms.
@@rogerdinnis3816 where’s Heartbreak corner?
The area known as heartbreak corner ( possibly only in our family?) is the land situated in North Devon between Bude and Launceston but generally around Holsworthy. So named because of small unworkable farms combined with the distance to any large town for markets making for very poor incomes.. My family farmed there for at least two hundred years. Our farm was called a 'town' because it was self-sufficient in most things.
My Dad was born In Penzance and his mum, my grandmother showed me how to make clotted cream when I was first married over fifty years ago. I remember I had to buy full cream Jersey milk (gold top) I only made a small amount but was delighted it turned out a success. Its a long process and you have to be patient but as you well know it’s worth it. Sadly, people haven’t got the time these days. (still make pasties though! 😀).
Thank you Sarah and Andrew for showing us how a proper Cornish cream tea should be done. I thought the “joining of the circle” with great Grannie’s cream dish was a lovely touch.💕
A really enjoyable trip into our family traditions and one that I will be able to remember. Enjoy your pasties! Sarah :)
@@CornishWalkingTrails I've been making clotted cream the last 3 years and crumpets too! Great success with both. I use an instapot for the cream, I just put some on a while ago, slow cook for 10 hours. In the am I will let it cool to room temp, then fridge it. I will jar it when it's all set and ready. I keep the "whey" to make scones, in the USA we make biscuits. I made Pindo Palm Jelly today so I will be serving that with the clotted cream. I will make crumpets which are quite easy. You can either use crumpet rings OR use a small can with both ends cut out....here typically something like pineapple slices come in the small cans. So I have 4 rings and one can, need to buy more of the pineapple! The crumpets are cooked about like pancakes, once they bubble up flip them over. So delicious as all the goodies sink down into those bubble areas. Fun video you did. We have friends in Zennor and Penzance, both have farms there. Our daughter (USA) married at Hellesveor Methodist Church in St Ives in 1995. Her husbands Aunt and Uncle have the farm near Penzance ( our daughter has since divorced but our connections to the area remain intact). In fact I contacted the ladies I knew when I started making the clotted cream, they were so helpful.
I'm from the US and clotted creme is very expensive. You two were so much fun to watch. Now I'm hungry!
Just discovered your RUclips 😊
As a Devon maid ( we always called girls maids when I was growing up) there was more Clotted cream produced here in Devon. Sadly fewer these days supermarkets mostly sell Rodders, which is fine in Cornwall but i try to support locally produced clotted cream whenever I can. Ive seen a couple of home produced methods now and may give it a try.
But of course it'll be " cream on first " 😂
I did enjoy your video 😊
I' m heading to Cornwall in September. I'll be stopping by your house for a cream tea and scones. You two are adorable.
😂
This is fabulous. My aunt who made her own cream, once she had taken the top off, the liquid from below was used with porridge & breakfast cereals. She lived most of her life in Tregonetha.
No one had a phone in Tregonetha village, but there was a call box in the centre of the village. Anyone answered the calls, then shouted out who the call was for.
I can't make this up it's so rich! 1950s.
What a wonderful video you've done! Thoroughly enjoyed this. Kudos to you for going back to your family's for information and being able to talk to your Mums.
How marvelous.
You can also make this with just regular whipping cream ~ granted, may not have that wonderful taste of fresh, but still can be done.
Thank you so much for sharing this recipe and this video!
Love from California ... Katherine
Glad you enjoyed it! Invaluable advice from our Mums and such a beautiful result! Sarah :)
Rodders is such nice clotted cream,AND we can get that in Coventry. Take care and all the best. Good eferte and all the best. 😊😊👍👍👍
Is it ok the have a cream tea for breakfast? Asking for a friend lol 😋😋😋😋
Put a spoonful of clotted cream in the scrambled eggs to make them extra, extra creamy and delicious!!
Any time is a good time.
Yes!! 🤓
How fun a visit with the Girls, and then the lovely clotted cream! Thank you! Definitely going to try this!
You’re video was so enjoyable to watch , it brought back memories of an unforgettable family holiday we had in Cornwall yrs ago . Before we went we were told to try the clotted cream with scones and it was a delicious treat. We have very happy memories of Cornwall, it is such a beautiful quaint place , my children also look back with nostalgia to that special time we spent there
Have to say that was absolutley fascinating! Off to the co-op tomorrow for Jersey cream.....!
Your clotted cream looks delicious. I must try it. Thanks and regards from northern Europe.
Oooh. . Thank you; I really enjoyed sharing that - it made my mouth water when you were tasting the cream! 🙏🏻💕
Great video guys. Watching this has made me want a cream tea ! I shall in future apply the jam before the cream. It does make perfect sense to do so ! x
A convert!! That's what I like to hear - jam first! Sarah :)
@@CornishWalkingTrails Devon Maid 'ere...
The cream is a replacement for _butter,_ so as the scone remains dry - just like making a sandwich. As such it should _definitely_ go on first, with the jam on top! 😂
#ansum #gertlush
What a fascinating and delicious looking video, I could almost taste your cream tea! I miss clotted cream terribly when I'm away from Cornwall. Many thanks.
So lovely!!
That was fun to watch. Thanks to the mothers too. 🧡 . Glad you enjoyed it. 😊😋😋
Love your video. Live in US and have wanted to learn this since I had a holiday in UK years ago. Can’t wait to try. Thank Go’s for our Mum’s
I love old recipe books. I used to have several from my great aunt, that were her mom's, but after moving several times, I have lost them. I would love a copy of your mum's recipe book!
Well done! I thoroughly enjoyed this!
Lovely
Scones with jam and clotted cream... just lovely 💗💗💗
I discovered your channel purely for researching walks for our holiday last year. However, being in to crafts and cookery, I absolutely adore all your additional ‘diversified’ content! I shall keep watching to see what else I can learn about
Wonderful! I think we would get a little stale if we produced a walk video every week, variety - the spice of life! Sarah :)
Great stuff -AND the jam on first! Spot on!!
Proper job! 👍🙂
Such fun! The Jersey cows were so pretty, hearing your moms was delightful, and your tea table was so pretty. I was also impressed with your lovely camellia blooms. Or were they sasanquas? My maternal grandmother, aka Nanny, grew them and displayed them in milk glass. And hooray for the clotted cream!
Thank you so much! They were the first Camelias, fresh from our garden. They are in full bloom now, showing much wanted signs of spring! Sarah :)
Thank you for making this video, I have always wanted to make Clotted Cream. Now I'll give it a go!
Perfection again!!! 💕
Really good video. I have recommended it to my daughter who lives in Germany. She has often flown back from Newquay with the ingredients for a cream tea. Not any more post brexit!!
That was fun! Thanks.
This is so wholesome and cute!
Benny Hill...that has been a while. My father who passed away in 2015 loved watching him. My memories of a child include having Benny Hill on TV in the evening.
Me too and I loved the chase music, used to sing along to it! Sarah :)
Looks lovely! How interesting, really enjoyed the history. Hope we can safely visit your lovely county again someday soon. Sue J Morecambe Bay.
This was great to watch! Thanks for sharing the recipe. 😊
You’re welcome! Sarah :)
Mary enjoyed watching that very much. The way you got vital information from your mothers, and then going back to them with a progress report and asking further questions.
She also appreciated that you gave us a step by step account of the process. Interesting.
However we won’t be attempting to make the clotted cream ourselves!
Lionel
Glad Mary enjoyed it, we enjoyed making this video a lot, Sarah :)
Loved, Loved , loved this video. Lots of work but looks like it was well worth the effort!! So glad you showed the contrast of pre made versus homemade, the one I had purchased online was not as yellow in color but mostly white, probably depends on cows diet as well as other factors!!So wonderful to see the fur babies🤗 Lyla and Milo send their regards, lots of happiness your way and stay healthy, Lori
Hi Lori, There is q definite difference between the shop bought and homemade cream - both lovely! Say "Hello!" to Lyla and Milo! Sarah :)
So yummy 😋 thank you 🙏 sharing the video stay safe can’t wait for next video 😀
Thank you 😋
So good to have a record of recollections from your mums.
so, you need to boil the milk to separate the milk fat from the milk, and then you scoop the cream, and you can eat it as it is, or take this scooped cream and leave in the oven overnight at a rather low temp, approximately 80°C, anything from 6 to 12 hours will be nice. it will thicken a little, and get a more nutty flavour. thats the proper clotted cream. what you effectively managed to make, is what Turkish people call Kaymak. every region in europe and mid east have its own traditional way of collecting cream/kaymak from the milk, there is a lot you can learn by observing different methods, traditions.. including how you preserve it, and not have to eat it all in one or two days, (spoiler= adding salt to it, then you can keep it for a month.. and after its salted and rested its eaten with meat)
ooh yes! I am going to make some of that. I love it when Sarah says goodbye to her mammy on the phone and waves at the phone haha!
Brill. Really enjoyed that. Thank you🍶
Lovely 🥰 thanks for sharing.
Thanks for watching! Sarah :)
This is the most authentic recipe I have seen so far.
Amazing videos
I’ve only seen cream made in an Aga..in the cooler oven..left overnight.
Looks amazing…yumm
I'm from Texas and am absolutely excited to try and make this! Thanks for the different methods! PS: scones and cream aren't a thing here so it will definitely be something different for us!
Very interesting. I've always wondered what clotted cream was. I wished I had known about it when in London for few days in the 90's (one of my best trips ever). That is a lot of work. I enjoyed your video too. Blessing from way across the pond in North Texas.
my first batch of clotted cream went bust 😞 I ended up with um...what seems like a cross between thickened cream and butter but the worst of both, separated, oily. Sigh. Hope my 2nd batch will be a success!
Thanks cwt for the video.
N.B. Most supermarket milk is homogenised - eg put through a fine sieve/ holes making fat molecules break down and stay suspended in the liquid, preventing the cream from rising to the top. Milk from Jersey cows is best and lots of cream! (gold top) Clotted cream made commercially use a cream separator, but is missing a subtle part of the flavour! Remember going to the Dairy, and watching the maid skim the cream that was in a large white enamel bowl with blue edge, and put it in a pot for my gran. Yummy!
We definitely noticed a difference between our home made cream and the shop bought product! Sarah :)
Wonderful! Thank You from Portland, OR USA
Our pleasure! Sarah :)
Excelent!
lovely video!! I want to try some now!
You should! :)
I've tried the oven version, but it never turned out. Imfound out recently that double cream has a higher fat content. So if you make clotted cream in the US, add some butter.
thank you very interesting .Something new to me. im from coventry uk.
Well done ,awesome demo,,love how our grannies used to/had to do things,clean,,fresh, all I have to do is try and sauce "real milk" love from Australia 👍🇦🇺
Hope you enjoy having a go! Sarah :)
Looks absolutely delicious! Lovely to hear both mums' recipe advice and recollections...spanning the years from when they were children ~ gives watching the video an extra special dimension. Maybe all the remaining separated milk could be used for making rice puddings? btw, love the really pretty daisy print top.
We enjoyed making this video, it was a dip into our heritage especially meeting the cows that provided the milk. As for the top, a bargain in last year's Sea Salt sale!!
Yes!, it was good to see the dairy cows...source of that precious milk. They have such pretty faces & soulful eyes, hope they get a good life (they looked very relaxed!). I wondered whether your top was Sea Salt ~ they have such stunning prints & colours!
I think the 12 hour low baking method works better to help it evaporate more of the liquid
I watched a woman make it on the stove top !! And she put 2 cups heavy cream in a pan on the stove top and brought it to a simmer and kept it going for about an hour stirring constantly then she put it in a shallow dish and in the fridge overnight, it was very thick like butter and she put it in a canning jar 😮
Nice that you prepared a clotted cream yourself. I've been waiting for this for a long time as we are big cream tea fans. Jam first, of course. The problem because we live in Germany is not available in the Roddas supermarket clotted cream. But the preparation is difficult, unfortunately my English is not so good that I can follow your conversation. We are all the more looking forward to our next holiday in Cornwall with Cream Tea. Enjoy your meal and stay healthy. best regards Günter
Yay!
Jeri on Hopalong Hollow You Tube here in USA made it with crock pot !! She did a Charles Dickens tea !! Yours is beautiful and love your grandmother's beautiful cream dish !!
Thank you! Sarah :)
Wow this is far easier than oven
I enjoyed watching the video, very educational. 5p for a cook book from all those years ago, it may have been extremely expensive at the time. 🐶🐾🐾🐶🍷🍺👍🏼
Very true! Hadn't though about that. Not like to day where recipes are free on the internet! Sarah :)
@@CornishWalkingTrails the W.I. ladies were very posh back then, Mrs Bucket types 😂😂👍🏼
That was funny: needing Benny Hill music to chasing the clotted cream around the pan to harvest. It was wonderful catching a glimpse of your grandmother's old recipe book.
I think I'd put it in the fridge to cool and thicken. That top part really looks good
I would love the Scone recipe please. I also would love to purchase the recipe book if possible.
Great video again,. Me and the ex made clotted cream years back,, we used pasteurised milk, it was a fair few yrs ago but what I remember it was ok.
Couldn't have been great tho as we never made it again ! Mind you when the local shop sells it so why dirty the dishes 😁🥟🥟🥟👍
That looked delicious; such an interesting video too! If you could have heard all the oohs and ahhhs and mmmmms emanating from our house this morning...I think at one point we may have rubbed our thighs vigorously. 😂
That sounds so intriguing! Like Gogglebox for CWT!! If only I was a fly on the wall! Sarah :)
Have you made the recipe below the one for clotted cream, the “Cornish Burnt cream“? It looks like something mind-blowingly tasty!
Also a just read a post that said, that you say," cheers and scones'. Lol I thought it was " cheers and gone". 👍🇦🇺 u 2 are the perfect couple,
😁Sarah :)
Couldn't help noticing the recipes underneath the one for your Cornish Clotted Cream in that wonderful old book! FRIED EGGS & CLOTTED CREAM & JUNKET. Method for the FE& CC was fry them brown as poss & then stick a lump of clotted cream on the top...that's about my limit for cooking for sure! I'm not exactly Delia Smith! But don't think I will be giving that one a try anytime soon anyways! The second recipe for Junket takes me right back to my childhood when my mum would make that for tea with nutmeg on the top using rennet. Happy memories. Well done anyway Sarah....it looked delicious. (And big hello to your two doggies...nice to see the old fella again briefly in his bed snoozing). Bless him. J x
We giggled when we read about fried eggs and cream - imagine! Heart attack on a plate!! Sarah :)
😢
It seems like every tv personality on the planet is following in your footsteps , From Darcey Bustle and Julia Bradbury.
To Ms Calman . But for all their big production crews none of them have the same feel for companionship as your
Lovely selves Keep it up, and when you've done it all Do it again 👍👍👍👍👍 Please
Thank you so much! Yes, everyone is down here for a slice of the action, Cornwall has a draw that no-one seems to resist! Sarah :)
Another great video....shop bought creams probably contain additives to make it solidify....
We are left wondering how the creameries make it today without getting the runny, thin product under the cream - so many questions! Sarah :)
oh boy, I would LOVE to live in CORWALL!
I went all the way to ireland..one of the things I wanted to do was try clotted cream. Because my friends were so busy i didn't spend long in the grocery and forgot....so sad. Now i think i need to try making it here in upstate New york,USA. Because I am now to disabled...ps...my trip to Ireland wound up as my last hurrah.
The one i made is like a mix of the store bought and homemade, I used ultra pasteurized heavy cream and a bit if butter. No crust because I stirred it.
Andrew is adorable!
" Cheers and Scone " ..... Maybe make your own jam in the summer, just a thought, great film as ever.
Maybe one day! Jam is so easy to make, just need a ton of fruit! Sarah :)
It was nice to see your old dog in that video. Not Andrew (lol), but the grey one, we haven't seen it for quite a few videos now. Hope he's doing well still.
Well done you! Up yer in Debben us do put the cream on first but us do buy Rodda's.
LOL! Jam first! Sarah :)
Zap cream in the microwave in 5 min blasts until thick then chill.. Super easy..
Thoroughly enjoyed watching the video this morning thank you so much. After taking the crust off the clotted cream to enjoy on your scones wasn't sure what happens to the remaining milk? Thank you Brian and Jane
What remains underneath is like skimmed milk..ie milk with no fat…as the fat is now cream.
so can be used in anything ..sauce etc..
@@jacquelinearcher1158 its pretty tasty too, use it to make your scones.
❤
Clotted cream is so much easier than this. Take a pint of heavy cream if you are in US, or double cream if you are in UK. Use a plastic or glass bowl of a size that the cream half fills it. Microwave on full (in my case 900) for 5 minutes. (it will boil) Rest for a couple of minutes. Repeat twice. Allow to cool and refrigerate. Creams and microwaves vary. If your cream is not as thick as you want, repeat the process until it is as you want it. I have done the 10 hours in the oven method as well. Results are similar.
The one you did in the pan was the best. But you should have created a hole in the crust, then poured the more liquidy milk away until drained. Then you have all the beautiful crusty cream left behind. It should be then kept in the fridge for at least 12 hours before use.
I make it every week but the modern way. I use the milky bit in my scones
Making the jams next and tea...