Best Clotted Cream Recipes

CLASSIC SCONES WITH JAM & CLOTTED CREAM

Steps:

• Heat the oven to 220C/200C fan/gas 7. Tip the self-raising flour into a large bowl with ¼ tsp salt and the baking powder, then mix.
• Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the caster sugar.
• Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla extract and a squeeze of lemon juice, then set aside for a moment.
• Put a baking tray in the oven. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife - it will seem pretty wet at first.
• Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it's a little smoother. Pat into a round about 4cm deep. Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what's left of the dough back into a round to cut out another four.
• Brush the tops with a beaten egg, then carefully arrange on the hot baking tray. Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few minutes to refresh.

CHEF JOHN'S CLOTTED CREAM

Steps:

• Preheat oven to 175 to 180 degrees F (80 degrees C).
• Pour cream into shallow glass or ceramic baking dish (an 8- or 9-inch square pan is ideal). Cream should be about 1 1/2 to 2 inches deep.
• Place dish in preheated oven. Bake 12 hours. Do not stir. Carefully remove from oven and let cool to room temperature. Cover with plastic wrap and refrigerate overnight or until completely chilled.
• Turn over a corner of the top layer of thickened cream; carefully pour liquid underneath into a container to use for baking.
• Pack the thickened (clotted) cream into a ceramic crock or canning jar. Cover and refrigerate up to 5 days.

CLOTTED CREAM

Steps:

• Set a coffee filter basket, lined with a filter, in a strainer, over a bowl. Pour the cream almost to the top of the filter. Refrigerate for 2 hours. The whey will sink to the bottom passing through the filter leaving a ring of clotted cream. Scrape this down with a rubber spatula and repeat every couple of hours until the mass reaches the consistency of soft cream cheese.

CLOTTED CREAM

Steps:

• Heat the cream in a heavy sauté pan and gently on the lowest heat for 5-6 hours, by which time it will have a rich, deep-yellow, wrinkled crust (use a diffuser mat if necessary). The cream must not boil or simmer.
• Let the cream cool overnight, but preferably not in a fridge (I leave it in a cold pantry).
• Next day, lift off the crust, or "clout" as my Cornish son-in-law calls it. Spoon the cream into sterilized glass jars, cover, and store in the fridge. The clotted cream is on top; thick cream left over when the clotted cream is removed can be used as heavy cream and it keeps for ages-several weeks at least.
• If your stove doesn't go low enough, then put the cream into an earthenware bowl, set it in a bain-marie, and proceed as above.

MOCK CLOTTED CREAM

Steps:

• Fold vanilla into sour cream. Beat heavy cream until stiff peaks form the fold in the sugar. Fold this mixture into the sour cream/vanilla mixture.

SLOW-BAKED CLOTTED CREAM RICE PUDDING

Steps:

• Heat oven to 180C/fan 160C/gas 4. Lightly butter a shallow ovenproof dish. Wash the rice well under cold water, then drain. Bring the milk and creams to the boil with the vanilla pod, add the rice and sugar, then stir well.
• Tip the rice into the prepared dish, then grate a little nutmeg over the top. Dot with knobs of butter, bake for 15 mins, lower the oven to 160C/fan 140C/gas 3, then bake for 1 hr more, by which time the pudding should be golden brown on top and creamy underneath. Serve with spoonfuls of my Quick raspberry jam (below).

FAUX CLOTTED CREAM

Steps:

• 1. In a large bowl, combine all but the whipping cream. Stir well.
• 2. Add unwhipped whipping cream.
• 3. Beat with a mixer until it's stiff. It should have the texture of bowl margarine or softened butter. Store in refrigerator. (But there won't be any left to store!) I've never used anything but whipping cream for this recipe and also always use brand name of Philadelphia Cream Cheese. I tried the store brand once and it didn't taste as rich. I don't think cool whip would work with this recipe, either.

MOCK CLOTTED CREAM SUBSTITUTE

Steps:

• Combine the cream cheese, sugar and sour cream in a small bowl.
• Beat until fluffy.
• Add the almond extract and milk to thin a bit.
• Blend well.
• Allow to set at room temperature for 30 minutes before serving.
• Makes enough for about a dozen scones.

DEVONSHIRE CLOTTED CREAM COOKIES

Steps:

• Pre-heat oven to 425 °F. Grease a cookie sheet and set aside.
• Mix the flour and sugar together. Stir in the cream, egg and enough milk to make a stiff dough. If the dough feels at all sticky, cover and place in the refrigerator to firm up.
• Roll the dough out on a lightly floured surface until about 1/3 inch thick, then cut into 3 inch rounds using a cutter.
• Place on lightly greased baking sheets and bake for 8-10 minutes until light golden brown in color.
• Carefully transfer to wire racks to cool.
• Store in an airtight container.

WHOLE-WHEAT CRUMPETS WITH MOCK CLOTTED CREAM

Steps:

• In a large bowl, whisk together the milk, yeast and honey. Cover the bowl with plastic wrap and let stand in a warm place until the mixture becomes foamy, about 10 minutes.
• Whisk in the warm water, both flours, salt and baking powder until smooth. Cover with plastic wrap and let stand in a warm place until doubled in size, about one hour.
• To prepare the mock clotted cream, in a medium bowl, whisk together the mascarpone and cream until thick and stiff. Chill until ready to serve.
• To prepare the crumpets, set a griddle over medium-low heat and oil it. To make flat, pancakelike crumpets, spoon the batter onto the griddle and cook for about 3 to 4 minutes on one side and 1 to 2 minutes on the other. To make the crumpets using English-muffin rings or cookie cutters, oil them liberally and place on the skillet. Spoon in batter 1/4-inch high. Let the crumpets cook until dry around the edges and bubbles have formed over the surface, about 5 to 6 minutes. Remove the rings and wipe clean. Turn crumpets over and cook until lightly browned, another 2 to 3 minutes. Re-oil the griddle and each ring before making another batch.

BACON CARAMEL SCUFFINS WITH CARAMEL CLOTTED CREAM

Steps:

• Preheat the oven to 350 degrees F. Spray a 24-cup mini muffin tin with cooking spray.
• Arrange the bacon in a single layer on a rimmed baking sheet and bake until very crisp and brown, turning once, 18 to 20 minutes. Drain on a paper-towel-lined plate, then chop very finely.
• Whisk the flour, baking powder and salt together in a medium bowl.
• Combine the butter and brown sugar in a large bowl and beat with an electric mixer until well combined. Add the egg and vanilla extract and beat until well mixed. Whisk in the half-and-half, and then add the flour mixture; beat until just incorporated, scraping down the sides of the bowl with a rubber spatula as needed. Stir in the chopped bacon.
• Distribute the batter evenly among the muffin cups, smoothing the surface with moistened fingers. With your finger or a small measuring spoon, make small divots in the center of the batter and spoon 1/4 teaspoon of the caramel sauce into each divot.
• Bake until a wooden pick inserted into the center of the scuffins comes out clean, about 15 minutes. Cool in the pan for 5 minutes, then remove from the pan and cool completely on a rack.
• While the scuffins bake, gently swirl together the clotted cream and the remaining 2 tablespoons caramel sauce.
• Serve the scuffins with the caramel clotted cream.

CLOTTED CREAM

Steps:

• Pour cream into the top half of a double boiler (see Editor's Notes). Let it stand at room temperature for 12 hours in the fall or winter, or 6 hours during warmer weather in spring and summer.
• Fill the bottom half of the double boiler with water; bring to a simmer over very low heat without letting cream boil. A thermometer inserted into the cream should read no more than 185 degrees F (85 degrees C).
• Continue cooking the cream until small bubbles rise to the surface and a golden crust forms on top, about 1 hour and 45 minutes. Remove the top part of the double boiler from heat; cover, and let stand for 2 hours. Refrigerate for 12 hours.

SLOW-BAKED CLOTTED CREAM RICE PUDDING

Steps:

• Heat oven to 180C/fan 160C/gas 4.
• Lightly butter a shallow ovenproof dish.
• Wash the rice well under cold water, then drain.
• Bring the milk and creams to the boil with the vanilla pod, add the rice and sugar, then stir well.
• Tip the rice into the prepared dish, then grate a little nutmeg over the top. Dot with knobs of butter, bake for 15 mins, lower the oven to 160C/fan 140C/gas 3, then bake for 1 hour more, by which time the pudding should be golden brown on top and creamy underneath.
• Serve with spoonfuls of raspberry jam.

OAT CAKE WITH WARM MIXED BERRY COMPOTE AND CLOTTED CREAM

Steps:

• Preheat oven to 350 degrees F. Butter and flour a 9-inch baking pan.
• Place oats in a bowl, pour the boiling water over and let soak for 30 minutes. Drain well.
• Sift together the flour, baking soda, cinnamon, nutmeg and salt on waxed paper. Place butter and sugars in the bowl of a mixer fitted with the paddle attachment and mix until light and fluffy. Add the eggs, one at a time and mix until smooth. Add the soaked oats and mix until incorporated. Add the dry ingredients and mix until just combined. Scrape the batter evenly into the prepared pan and bake in the oven until a toothpick inserted into the center comes out with a few moist crumbs, about 35 to 40 minutes. Place on a baking rack and let cool for 40 minutes; this cake is best served warm. Serve the cake topped with some of the warm berry compote and a large dollop of clotted cream.
• 2 teaspoons cornstarch
• 1 1/2 cups fresh orange juice plus 2 teaspoons
• 3 tablespoons honey
• 1 vanilla bean, split
• 1 cup fresh blueberries
• 1 cup fresh blackberries
• 2 cups fresh raspberries
• For the compote: Dissolve the cornstarch in the 2 teaspoons orange juice. Set aside. Combine the 1 1/2 cups orange juice, the honey and vanilla bean in a medium saucepan and bring to a boil over high heat, let cook for 2 minutes or until the honey has completely dissolved. Add the blueberries and blackberries and cook for 2 minutes. Add the cornstarch and cook until the mixture thickens slightly, about 2 minutes. Remove from the heat and fold in the raspberries. Discard the vanilla bean. Serve warm.
• Yield: 6 to 8 servings

SCONES AND CLOTTED CREAM

Steps:

• For Scones: Preheat oven to 450 degrees Fahrenheit. In a medium bowl mix together the flour, baking powder, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the egg. stir in the dates, orange zest, and orange juice. Gradually stir in the buttermilk until a thick dough is formed. Turn out the mixture onto a heavily floured board and knead in extra flour until the dough is soft and no longer sticky. Roll out the dough to 3/4" thickness and cut into rounds with a 2" cookie cutter. Gather the trimmings and lightly knead, roll, and cut them out as well. Place the Rounds about 1/2" apart on a lightly greased baking sheet. Brush the tops with a little beaten egg. Bake in preheated oven for about 5 to 10 minutes or until tops are golden brown. makes about a dozen. For Clotted Cream: Beat all ingredients together untill mixture holds its shape and looks like softly whipped cream. makes 1 and 1/2 cups of cream. Serve scones with clotted cream and strawberry jam and tea for a perfect English experience.

STRAWBERRY RHUBARB BREAD PUDDING WITH STRAWBERRY RHUBARB COMPOTE AND CLOTTED CREAM

Steps:

• 1. Preheat oven to 350°F. 2. Whisk milk, eggs and vanilla in large bowl to blend. Fold in rhubarb, strawberries, and bread cubes and let stand for 15 minutes. Put pudding mixture in a 9-inch springform pan. 3. Bake bread pudding until tester inserted into center comes out clean, about 40 minutes. 4. While bread pudding is baking, combine compote ingredients in a saucepan and simmer over medium low heat until reduced and thickened to a soup jam consistency. Remove from heat. 5. Remove bread pudding from oven, let cool. When ready to serve, run a knife around the edge of the pan to loosen the sides. Remove ring from pan. 6. Slice bread pudding like a cake and serve with compote and a dab of clotted cream (or other dairy).

CLOTTED CREAM & STEM GINGER ICE CREAM

Steps:

• Put the milk and clotted cream into a non-stick pan. Scrape out the seeds from the vanilla pod, add pod and seeds to the milk and cream, and bring almost to the boil. Set aside for 20 mins.
• Cream the egg yolks and sugar together in a bowl. Bring the milk and cream back to the boil, remove the vanilla pod, then pour the mixture onto the egg yolks, stirring all the time.
• Strain the mixture back into the cleaned-out pan and cook over a gentle heat, stirring constantly, until the mixture has thickened and lightly coats the back of a wooden spoon. Do not let the mixture boil or it will curdle. Pour back into the bowl and leave to cool, then cover and chill overnight. The next day, churn in an ice-cream maker, stirring the stem ginger and syrup into the mixture just before freezing. If you do not have an ice cream machine, you can pour the mixture into a shallow container, cover and freeze until firm but not rock hard, then whizz in a food processor until smooth. Re-freeze and repeat the process 2-3 times more. Store in the freezer until needed.

A MERE TRIFLE! STRAWBERRIES AND CLOTTED CREAM TRIFLE

Steps:

• First of all cut the trifle sponges in half lengthways or cut the sponge cake into slices, spread each half or slice with strawberry jam, then re-form them and cut each one into 3 little sandwiches. Now arrange them in a 3 pint (1.75 litre) trifle bowl. Then make a few stabs in the sponges and sprinkle the Madeira carefully and evenly over them, then leave it all aside for half an hour so it can soak inches
• After that, sprinkle half the strawberries over the top of the trifle sponges, pushing some down in amongst them. Then put the rest into a Mini Chopper or food processor along with the sugar, whiz to a purée then drizzle the purée over the strawberries.
• Meanwhile, empty the custard into a jug, split the vanilla pod lengthways and, using a teaspoon, scrape the seeds into the custard and mix together.
• Spoon the custard evenly over the top of the strawberries, then dollop the clotted cream over the custard (or whipped cream) smoothing it with the back of a knife and lastly sprinkle with toasted flaked almonds and scatter with rose petals if using.
• Now you need to cover the dish with clingfilm and make sure it is well chilled before serving, up to two hours is ideal.

CLOTTED CREAM

Steps:

• Pour the cream or milk into a wide double saucepan or bowl and place over some hot water on your cooker.
• Leave the water to simmer for 2-3 hours.
• When the cream or milk has developed a thick bubbly layer on top, remove from the stove and cool in a cool place first and then in the fridge for several hours.
• Once the cream has cooled through, carefully lift off the top layer and place in a different container. It should make approx. 150 g. of delicious clotted cream for you to enjoy!

GRIDDLE CAKES WITH MARMALADE AND CLOTTED CREAM

Steps:

• Put oven rack in middle position and preheat oven to 200°F. Warm 4 plates in oven.
• Heat a well-seasoned griddle or heavy skillet (preferably cast-iron) over moderately low heat until hot.
• While griddle heats, whisk together flour, oats, sugar, baking powder, baking soda, and salt, then whisk in buttermilk, egg, and 3 tablespoons butter until combined.
• Brush hot griddle with some of remaining butter, then spoon 3 tablespoons batter per oatcake onto hot griddle and cook until bubbles appear on surface, edges are set, and undersides are golden, 1 to 2 minutes. Flip cakes with a large spatula and cook until tops spring back when pressed gently, 1 to 2 minutes more. Transfer as cooked to plates in oven and loosely cover with foil. Brush griddle with butter between batches if necessary.
• Brush griddle cakes with any remaining butter and serve immediately.