Zelma's clotted cream

Zelma shares her clotted cream recipe, it’s the perfect accompaniment for a scone and some jam. But should you put the cream first or jam? Zelma is team jam!

(Makes approximately 500ml)
1 litre of full fat double cream, or however much you wish to make.

  1. Pour your double cream into a wide ceramic or glass ovenproof dish, so that it fills to a depth of 1.5 inches, lots of surface area is key.
  2. Heat your oven to 80˚C and pop your uncovered dish of cream in the oven for about 12 hours.
  3. After 12 hours remove the dish and leave the cream to cool to room temperature. Then place it in the fridge for around eight hours.
  4. After this use a large metal spoon to scoop off the solid top layer. This is the clotted cream and it often looks a little yellow on top. The whey underneath is great used in scones or other baking.
  5. You can store in the fridge for up to four days, but avoid freezing as it goes grainy.

Zelma’s top tip: If the clotted cream is too thick (although it will soften when brought out of the fridge for ten minutes before using), you can stir through a little whey to loosen.

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