Published: 10 June, 2010
by CLARE LATIMER

CLOTTED cream is a thick yellow cream made by heating unpasteurised cow’s milk and leaving it in shallow pans for several hours. The cream content rises to the surface and forms clots.  

Clotted cream marries to perfection with scones and strawberry jam but it is also superb just spooned over fruit or spread into the middle of a cake.

While there is no doubt of its strong association with the south-west of England, it is not clear whether clotted cream first originated in Devon or Cornwall. 

While strong claims have been made on behalf of both there is a lack of documentary evidence to support either but with my love of Cornwall I say that it’s Cornish!  

The largest Cornish manufacturer is Rodda’s and I am proud to say that the farm by my cottage supplies them. 

The flavour is especially good at this time of year with such new growth of grass that I strongly suggest that you treat yourself to a cream tea this week. 

It is a very good way to entertain as it is not too expensive and is always a huge success.

Clotted cream

It is easy to buy in supermarkets but if you want to make your own for fun then go to a local farmers’ market and buy some unpasteurised milk and have a go. Try to get Jersey or Guernsey milk as it has a higher fat content than the common black and white Holstein cow. You will need 3 pints of full fat unpasteurised milk.

Method

Pour into a wide metal bowl or saucepan and leave to stand all night so that the cream settles on the top. After 10 hours, put over a low heat and warm through but do not let it boil. 

Scald on the heat for about one hour. The cream will undulate and form a thick, slightly yellow crust. 

Remove gently from the heat and leave in a cold place for about 10 hours. Skim off using a large spoon preferably with holes to drain off the milk underneath. 

Put the cream into a glass bowl and chill in the fridge until ready to serve.

Good old proper scones

Treat scones very gently and handle as little and as softly as possible, so they will rise well and stay light. They are best made on the day of eating.

Ingredients

Makes 12
50g butter, softened
225g self-raising flour,  
Little salt  
¼  teasp 
bicarbonate soda
Milk to mix.

Method

Preheat oven to 200C/ 400F/gas 6.

Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs. Add the salt and bicarbonate of soda, stir and then mix in milk to make a soft dough. Flour your hands and gently knead into a ball. Roll out the mixture on a floured surface very gently to about 1.5cm thick and then cut into 4cm rounds. 

Place on a baking tray and bake in the oven until light brown on the tops. Then cool.

To serve, cut in half and spread generously with clotted cream and a dollop of strawberry jam.

Strawberry and orange jam

There is nothing better than homemade strawberry jam because you get to choose the size of the fruit and also not many bought jams have whole strawberries as they go through a machine. 

Ingredients
Makes 5lbs
1.4kg small straw­-berries, hulled
Juice of 1 lemon
Zest of 3 oranges
1.4kg granulated sugar.

Method

Make sure the strawberries are clean and then put into a large, heavy-based saucepan

with the lemon juice and orange zest. Cook over a low heat for about 15 minutes or until the fruit is tender and the juices are running. 

Add the sugar and stir gently until dissolved. Bring the fruit to the boil and cook rapidly for about 15 to 20 minutes or until the setting point is reached. 

Put a drop of juice on a cold saucer and after a half a minute, run your finger through and see if the juice holds its shape and wrinkles. Have a thermometer to 105C/220F, handy. 

At this point remove from the heat and scoop the scum off the top. Leave to cool then pour into sterilised jam jars, cover, seal and label. Store in a dry dark cool place.

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