Clotted Cream


 


    RECIPE
 

 

 

  • 350g self-raising flour , plus more for dusting
  • ¼ tsp salt
  • 1 tsp baking powder
  • 85g butter , cut into cubes
  • 3 tbsp caster sugar
  • 175ml milk
  • 1 tsp vanilla extract
  • squeeze lemon juice (see Know-how below)
  • beaten egg , to glaze
  • jam and clotted cream , to serve

 

 

TIPS

 

The clotted cream can be stored in the refrigerator for 3-4 days. Use it to top scones, pancakes, toast

 

 

 

 

 

 

 

 

 

 

 

 

 

 


 

 

 

INSTRUCTIONS

  • Pour the cream into a heavy-bottomed oven-safe pot. The cream should come up the side of the pot somewhere between one and three inches.

 

  • Cover the pot and put it in the oven on 180 F.

 

  • Leave the covered pot in the oven for at least 8 hours. My four cups took 12 hours (until my oven automatically turned off). You'll know it's done because there will be a thick yellowish skin above the cream, as shown above. That skin is the clotted cream.

 

  • Let the pot cool at room temperature, then put it in the refrigerator for another 8 hours.

 

  • Remove the clotted cream from the top of the pot. The cream that is underneath it can still be used for baking.

 



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