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.
- 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.
- Heat your oven to 80˚C and pop your uncovered dish of cream in the oven for about 12 hours.
- 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.
- 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.
- 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.