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The first time I made it, we had people staying for the weekend. We all went out for food, or I cooked, and at one or two occasions (several, to be honest) we had proper cream tea with freshly baked scones and the homemade clotted cream. As I calculated afterwards, between the six of us we consumed a litre of double cream over that weekend.
But I’ll tell you, that was not the time to count calories or worry about arteries. The cream (albeit marginally overbaked and thus christened ‘the clot’) was divine. Okay – scones and jam not too shabby either, but The Clot was the star of the gig.
It’s amazing how simple it is to make: well, you have to have an electric oven that will keep super-low temperature consistently and you have to run it for the whole day. But other than that, it’s basically baking cream and not, as I imagined, some mystic Cornish process involving collecting dew drops of crème-de-la-crème at dawn.
Just be careful with it. My advice is, do a small quantity unless you have an army round for cream tea. It will. All. Go. In a (too fast!) heartbeat.
clotted creamServings: makes about a cup of clotted creamTime: 12 hours plus chilling
- 300ml (1 ¼ cup) double cream, or any desired amount
- scones and jam to serve, obviously
1. The timing requires to keep the oven on for the whole night. If you're worried to leave it on overnight, set the cream first thing in the morning and it will be baked at the end of the day; it can then be chilled overnight.
2. Pour the cream into a shallow dish so it’s no more than 3cm/1in deep. Place it in the oven set to 80-85C/175-185F and leave for 10-12 hours – it needs to set through without any liquid at the bottom so a glass or Pyrex dish is handy for this.
3. Let it cool to room temperature, cover the dish with cling film and chill in the fridge for 6-12 hours. Scrape it to a container - and dollop on scones. It will keep in the fridge for a week easily, but disappear much sooner than that.