As the Jubilee weekend approaches, families across Britain will make the most of the four-day weekend to come together and celebrate with each other. So what better time to start cooking?
Clotted cream is a British staple, often served with scones and other teatime classics.
First made in Britain, clotted cream originated in Devon as a way to separate fat from milk to make butter.
Centuries later in Cornwall it became popular to use the cream alone. At the time, clotted cream and butter were the most popular ways to preserve milk.
Sarah James, former cafe owner and winner of three Great Taste Awards based in Pembrokeshire, has shared her favorite recipe for homemade Cornish clotted cream.
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Double cream or heavy cream, non-UHT or ultra-pasteurized
Butter without salt
Large saucepan or sauté pan
Put the cream and butter in your skillet over low to medium heat.
Stir constantly with a wooden spoon or silicone spatula until boiling.
Don’t let it boil and keep stirring until it is reduced by half. Depending on your pan and the height of the heat, this should take around 20 minutes.
Pour into a shallow glass or ceramic dish, the larger the better. A larger surface will give you a more golden and buttery crust.
Finally, place it in the fridge overnight to firm it up. If you are in a hurry, the cream will be ready to consume in a few hours.
It should be remembered that the longer you leave it on, the thicker it becomes.
Stored in an airtight container, the cream will keep for up to seven days in the refrigerator.
Once opened, it is best used within three days.