British Cooking GIANT Scone Recipe Rodda's Clotted Cream Recipe Video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-gDLkY5CfHUM.html How To Make Strawberry Jam Video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-rh3CTwh-fJk.html Clotted Cream - What Is It and How Do I Use It? Video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-1y9q2EKAnhw.html
Bout how long will this last in an airtight container in the fridge? I might make some of this and give some to my aunt as a gift so the kids she looks over for the rest of the family can try this.
Thank you, thank you, THANK YOU! No keeping my oven on for 12 hours! I made this recipe for a brunch, and had homemade scones and clotted cream with jam, and we were all thrilled. Well, I should probably mention that we're all Americans who have never had clotted cream and none of us have money for travel. So we have to experience other people's cuisine be making it ourselves. Loved it! Thank you, again.
Hi there I’m from Devon born in Cornwall! You can also do an even simpler version in the microwave! Just cook for 15 minutes but in 5 minute intervals letting it rest for a few minutes in between each 5 minutes of cooking so simple then obviously in the fridge all day or overnight! Also the oven method you can also do it by if I remember putting the oven on at 80 degrees in fan assisted oven not sure of temperature for convection electric oven or gas? You would have to do the conversion online. When you do it this way it forms a crust which is more the traditional method which we buy in the shops really nice! Also when we moved to a rural hamlet in Cornwall we would spend time my sister and I at one of the farms and the farmers wife used to have a large parlour where she would have loads of huge white enamel pots all one a stove full of milk and would put on a very gentle barely a simmer for hours and eventually that would turn into clotted cream forming a beautiful crust, She would then scrap of all the cream for selling beautiful! Devon cream tea is with the cream on the scone first then the jam, The Cornish do it the opposite way jam first cream on top. Personally I’d like it the Cornish way and with butter first!
Do you cover the cream when in fridge or lightly cover it .He is to dramatic just calmly say what to do. I love clotted cream. I go to Zbars to get it. Will be trying this way......
I’m American though came to fall in love with clotted cream on an extended stay in the U.K. I actually have a huge batch in the oven right now cooking overnight to go along with homemade lemon curd and scones. Against your advice however, and following another recipe I cook mine at 185 degrees (F) for 12 hours covered by foil and YES, I LEAVE THE OVEN ON. I LEAVE IT ON. ON. THE OVEN IS ON! The difference in method might be because our cream in America is NOTHING like the cream in the U.K. Ours is much thinner having had some of the butterfat removed during production. It’s also important to know that in America you use pasteurized whipping cream and NOT ultra-pasteurized which has been heated to a much higher temperature in processing and tends to make for a gritty clotted cream, if it will clot at all.
I'm so glad you posted this comment -- I, too, had an extended stay in the UK and absolutely fell in love with clotted cream. But yes, as it can be difficult to find unpasteurized cream (pretty much unless you personally know a dairy farmer) in the U.S., I've had trouble finding a recipe or comment that makes up for the fact our cream isn't as good out here, lol. Thanks!
Just one small correction. American cream doesn't have "butterfat removed"; it simply has less butterfat to begin with. Fresh milk is initially separated into skim milk (lowest possible butterfat) and heavy cream (highest possible butterfat), then the two products are re-combined into the various products: skim milk has no cream, 2% slightly more, whole milk a little more, Half & Half a lot more, light cream--mostly cream, heavy cream--all cream and no added milk. Our heavy cream comes in at about 38% butterfat; that's the best Elsie can do, but her British cousin Emma produces richer milk to begin with, British cream is about 48%. I'd love to see some American entrepreneur start a boutique English dairy herd in this country. Imagine the prices though.
Baking Sweet Hope I’m going to try this covering it with foil. I tried one recipe it said 170-185 for 12 hrs. I did the lowest my oven would do, under 200 and still got a brown crust on it and did not separate properly. It really was a total fail. Crust and cream. Used an organic brand. I tried rebaking what was left and it’s looking pretty much the same. Frustrating!
I love this recipe. My fathers parents were Cornish. In fact my maiden name was Cornish and I remember my grandmother making so many Cornish dishes. Thank you for bringing back wonderful memories.
this is the best clotted cream instructions on youtube - trick is in turning heat up at first and then turning oven off. Makes for waaayyyy better cream!
If you enjoyed this video, check out my other delicious clotted cream recipes here: Affogato's, Truffles and so much more: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-62f9xo9eLUQ.html
Fantastic! I live in Bulgaria where you can’t readily get double, let alone clotted cream! Anyway I made 400ml double cream with my ancient kenwood cream maker using full fat milk and unsalted butter. There is another recipe which shows putting the cream in the oven at 80° overnight. However I followed this instruction exactly, apart from just warming the oven up to 80° and switching off again after a couple of hours as I thought the oven felt too cool. I don’t think I needed to. I then chilled the cream for about 8 hours as I was impatient. The result was utterly superb and perfect for some scones I had just made. My 5 guests were also in awe of the result. Perfect clotted cream, no hard crust and very very little buttermilk to discard. Thankyou BC. 100% recommended
Acually you can get Clotted crem in Bulgaria. There is a differnce however - its the turkish recipe called Каймaк (kajmac). Its little different because it doesnt have the yellow crust of the british CC and its just little sour (very little). Its usually served mixed with honey or jam on top of whaever you want.
Happy to report that the clotted cream came out wonderful. I had some shortbread biscuits that were a perfect pairing with the preserves I had gotten and the clotted cream. We had cream tea this afternoon to celebrate Mothers Day here in the states, and this was the icing on the cake. Thank you for teaching me this method. It shall become a permanent fixture for our family. Will make it a Sunday tradition perhaps.
Oh! I made it! I did it, I did it, I DID IT!!!! I kept using the other way, where you cook the cream at a very low temp for TWELVE hours, and it never worked. Well, I got this brownish yellow hard crust, with no cream. BUT--THIS WAY WORKED!!!! Thank you, thank you, THANK YOU! British Cook. I live in the inland NW in the US, and we can't get clotted cream here. AND, I'll probably never have the opportunity to go to the UK so if I was going to experience clotted cream, I knew I'd have to make it myself. I tried to make this about 5 times before, but this recipe WORKS!! And it's as easy as falling off a log! I'm having a couple of friends over for coffee tomorrow morning, and we'll have cranberry orange scones with clotted cream and strawberry jam. Thank you, again, British Cook!! (I think another reason the recipe worked is because during the Thanksgiving holiday the stores had ultra-heavy cream with about 40% milkfat. That's 4% more than our heavy cream. It probably helped.)
CLOTTED CREAM F.A.Q - UPDATE: Most questions asked about CLOTTED CREAM answered here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-1y9q2EKAnhw.html&index=2&list=PLwyKnt6ukUXhoW5rKtBEL159lOh6Z2V7q - What IS Clotted Cream? How Do I Eat Cornish Clotted Cream? How To Use Clotted Cream Recipe Liquid
Having been born in Plymouth and Lived in Camelford? The Cornish say Jam First, The Devonians say Cream First. It makes no difference as it tastes the same either way
my 77 yr old dad never made any demands on my mom to cook his home food...bless his heart! he loved all that she cooked for him. but, after she passed on Christmas eve, he started commenting on foods that he has missed for so long as he no longer lived near his family home. one of the foods was Cornish pasties and, after having scoured the net and youtube I am confident enough to try to surprise him with them this weekend. however, when it comes to scones, I have had to travel over 100 miles and spend too much for a small jar of clotted cream for a treat for him. this is something I am going to try and surprise him with as well.
I’ve always wanted to try clotted cream but the recipes I’ve seen call for the oven to be on a low temp for SEVERAL hours and my mom was not about to let me do that! I can’t wait to try this. Thanks.
British Cook It turned out amazingly! I’ve never tasted anything like it. I made candied pecan scones with a maple glaze two Saturdays in a row and we had them with jam and the clotted cream. SUUUUPER YUMMY!
Hi British Cook, thank you for the recipe. We live in a country which doesn't have clotted cream and we made some to celebrate the Queen's Platinum Jubilee. Your recipe worked perfectly and made my British husband very happy. We had it on scones: cream first and with strawberry jam. Thank you very much for the recipe!
Great video. I do mine at 175 for 12 hours, let it cool completely, then in the fridge for 12 hours. Perfect every time. And you get that nice crusty bit, that you do when you buy a pot.
Born in Devon, living in the Aussie bush. CREAM ON TOP!! When I was young, I was sent to the local farm to collect a jar of cream, my foster mum then added two [boiled] wooden sewing cotton spools, and I had to sit on the back step and shake the [lidded....] jar until I had made butter. Did this every Sunday while I lived there....your chat just made me remember! I am SO going to make this!! Thank you
YESSS! I can't get this at all here in America. I had it once on a European trip and having been missing it ever since. You have literally improved the quality of my life.
Independence, Oregon USA. My grandparents were from Helston, my grandmother and great aunt always had clotted cream about. We have scones or saffron cakes on special occasions, jam first then the cream, the only way.
+keexkwaan Pierce Helston is a beautiful part of Cornwall, especially by the river. So glad you watched this. I know a lot of Cornish went to America to help with mining, hundreds of thousands of them. What a nice history.
When I first heard how to make this, I couldn't believe it could be that easy. But it is. It just makes itself. No work involved at all. Now I wouldn't dream of buying it ready-made. The method I use differs from yours in that I cook it at 80 degrees C for approx. 12 hours (obviously at this low temperature I don't turn the oven off). After chilling it is solid without any excess liquid, but still creamy.
I had clotted cream on a Ward Air flight many decades ago. I am from Canada. Never forgot it. Heaven on earth. Can not wait to try your recipe. Thankyou.
Hi :) Thank you for this recipe. Brit living in Germany and I tried it yesterday. Followed the recipe exactly, OVEN OFF! This morning I scooped the delicious result into a jar to be enjoyed with scones I plan to bake this afternoon! THANK YOU!!!
I've been looking for the smooth, fresh clotted cream here in the SF Bay Area, USA since I fell in love with the cream team I've had in Tavistock three years ago. Thank you so much for sharing this EASY recipe and a beautiful sunset!! Love the fact that you turn OFF the oven after pre-hating. I will try this recipe tonight and have the cream tea tomorrow afternoon after work. Cheers!
Your clotted cream looks wonderful and so easy to make. I’ve checked other clotted cream recipes but they have the oven on (at a low setting) for the whole 10-12 hours and which creates a golden crust. I love giving afternoon teas but never even thought I could make clotted cream. I go to a British foods store or high-end store and buy a little jar of either clotted or Devonshire cream (sorry, could never taste any difference) which was very expensive or cheated and made a mock clotted cream using whipping cream and cream cheese. I'm looking forward to trying your recipe but our heavy whipping creams in the U.S. are not as rich as yours or ultra-pasteurized. I’m going to a farmer’s market next week to check out dairy farm products. Wish me luck.
Hi Carrieann! I really hope you can find the right cream for it, a lot of people have found it works well for them, have you seen the other videos I did on clotted cream?
I saw the "what is a clotted cream" episode as well as the scones and one of my favorites, shepherd's pie or as you pointed out 'cottage pie' (don't like lamb). By the way, I went to a farmer's market near me but unfortunately, the dairy doesn't produce heavy cream, although they did say they were thinking of producing it in the future but the butterfat content would be about 35% (which is in keeping with most American creams). I did find raw cream at a natural food store that has about 45% butterfat and so I will try it. I'm going to make just a pint of it since it's almost $10 and see how it turns out. I'm just a little leery about the 320 degree temperature since it's raw cream. I'll let you know the results but I won't be making it until probably June. Thanks for all you wonderful videos.
Great delivery, great video, great cream... Thanks, Cut scone in half, spread clotted cream on one cut half, and jam on other cut half. Bring together. If you prefer cream on top, rotate if required...
Is the cream chilled from the fridge or brought to room temperature when you place in the oven? Or given the time in oven, I suppose it doesn’t matter? Also, looks like no cover on the cream in the oven? Thanks!
Hi there Thanks for this fantastic video. I plan to try it out, love clotted cream. Regarding your question, when you go somewhere for a cream tea if it's clotted cream it goes on the scone first with the jam on top, but if it's whipped cream then it's jam first, cream on top. Only because it's least messy options depending on the cream. Having sticky fingers really ruins the cream tea experience I've found, but that might just be fussy old me.
I'm Texan so I've never had scones much less clotted cream but I decided to try it and it's freaking amazing!!!! I bought the Double Devon Cream ($10 for 6 oz) and practically ate it with a spoon, it was so delicious on strawberry scones I could cry!!! I love English food... I made a Treacle Tart with Lyle's Golden Syrup (heavenly) and it reminded me so much of our Pecan Pie filling, minus the pecans. My family loved it and they really enjoyed the Sticky Toffee Pudding I made as well. You guys have such great food 💜 and I can't wait to try this recipe!
I'm not Stephanie, but I've always been interested in a traditional Sheppards Pie. I want to see the real thing, not an American version of it, thanks!
I’m from the USA. We have nothing like this at home. When I went to England I fell in love with the stuff. I would have to ship this over and it wasn’t going to be cheap. I will use this recipe every week.thank you!
Hi Angela, I'm so pleased I can save you some money, and that you enjoyed this How To Make Clotted Cream Recipe! Which part of England did you visit? Make sure to read the advice from other Americans that have made this in the comments here- I think one of the best places to get the heavy cream is whole foods or a farmers market. Don't buy anything that is UHT or that has added "stablizers" it wont work. The good news is plenty of people there have tried making this clotted cream and have had great success.
You can buy the stuff in a jar from the Devon Cream co.. They have a clotted cream & a double cream. It's shelf stable. You can get it on-line or at a World Market if you're near one. But, of course it won't be as good as what you had in England. I fell in love with the stuff when I went to the Cotwold's & tried to make it once but my oven was too warm & it 'cooked'. I'm going to try this way. But for the sake of my waistline, it'd probably be best if I fail!
Also, I've looked for it when I've been to Canada but haven't found it there either. That really surprised me because of them being in the commonwealth.
THANK YOU so much for posting this video. I live in the USA and have never had actual clotted cream. I made mock clotted cream from a couple of recipes I had found. I like that, but compared to this, never again. This turned out SO GOOD and is so EASY to make. I am not the best cook around. Even I did it with NO trouble. Again thank you for showing me how to make real clotted cream. I will never make any mock clotted cream again.
+WanderingMogwai Really pleased to hear that, make sure you read through the tips below in the comments from other Americans and remember UHT cream does not work. Where did you try clotted cream?
Afternoon tea is not a custom for Americans, but I have started doing it because my son is of English decent on his father’s side-so I want my son to experience it. I make my own scones, but fresh clotted cream is not easy to find where I live. I’m so excited to try this recipe because my son and I will be trying clotted cream for the first time ever. Thank you so much! 🥰🇬🇧🇺🇸
I have a video on here showing you what to do with the left over liquid, may be have a look at that for a few ideas. Clotted cream does keep for about a week in the fridge or can be frozen. Realistically it's going to last about 20 minutes after you first taste it ;)
My great-granny (Granny Collins) from Mylor always made her clotted cream with milk, not double cream, and hers was lovely and yellow and crusty too. Yum. She'd scald the milk (about two gallons) then leave it in a big flat pan on the floor of the scullery overnight.
I couldn’t believed that I made it.. As I could not find heavy cream here in Sydney. Maybe I didn’t try hard enough. All thickened cream I found contains thickener. Eventually I just used the pouring cream I grabbed from Aldi, thought giving it a go won’t hurt much... and now I’m sitting in front of TV, putting loads of this heaven like clotted cream on my hot cross bun, I know I should get proper scones but darn can I wait any longer.. I’m so gonna share it with my British friends who moved to Oz for more than decades n make them miss home LOL Thank U! It cost like 1 A$ n taste so creamy, so much better than the supermarket Dollop Cream! Big thumb up!
That sounds great! So pleased for you and that what you managed to make tastes good, I bet your British friends will love it too :D I've never tried it on a hot cross bun, but that sounds delicious! Thanks for giving me an idea
BritishCook Easter season is coming, cross buns are everywhere, but scones are still this cream’s best mate, I can not go back to whipped cream anymore.. BTW, jam first n cream on top in most cafes here, in Sydney Australia ;)
Hi Qingzhu! Yes Easter is just around the corner :D So many things to make with clotted cream, I think I use it in about 9 of my videos lol! It'd be great if you want to find me on social media, I would just post a link here but YT doesn't seem to like that :D
On a side note; Someone that takes the time to appreciate a good sunset, has a joy for life! Like me! I am going to try and make this here in Arizona USA. Like some others, I fell in love with Clotted Cream on my many visits to the U.K.
Great vid! I prefer a tiny bit of salted butter first! Then jam and on top clotted cream... that´s the ultimate for me! Cream on butter wouldn´t work...
I have memories back in the 70's when I used to come to Devon to study English during summertime, I still remember how good those scones were, with clotted cream and strawberry jam!!!! You brought me back in time, I'd like to give clotted cream a go, but I'd like to know how long it lasts in the fridge once done. Thank you!
thank you ! i always wondered just what this was and that ill never have any cause i dont live in england i love to bake so this is very nice! and yes its ok to let good dairy sit out for a long time, it develops beneficial bacteria like yogurt- the norwegians /swedes let dairy sit out over nite its considered a health food
Thanks so much for the comment :D I hope you tried making it? Interesting stuff I didn't know they did that :D I have a whole playlist full of clotted cream recipes on here if you want to take a look :p Coming later today how to make scones.
Jam first, of course, then the cream. As I watched your video I suddenly remembered my mother making this when I was a child. I think she called it separating the cream.
I first tasted Clotted Cream in Cotswold England, while on a tour of The whole of UK. I absolutely fell in love with it and have wanted a recipe. Thank you for posting.
+Claresholms I'm really glad you tried it and loved it, the Cotswolds are beautiful, just like it is down here in Cornwall. Lovely that you got to see the UK, what an amazing holiday. Did you visit again? Which part of the world are you from?
I shall definitely try this. I will put clotted cream on first followed by the jam. Thank you very much for sharing. Wondering how much exercise will I need to do to burn off the calories?
THANK YOU!!!! Made it last night. Incredibly DELICIOUS! Now I'm going to make some scones to go with it. I love how much you LOVE this recipe. Your Granny is awesome. Such a simple recipe.
OK, I am on the 12th running of the vid. I'm still not 100%, but I think I am beginning to get it. It's like a word that's on the tip of one's tongue. I nearly have it ...
On a warm scone , spread the Cream first , some will melt into the scone,mmmmmm, spread the jam on the cream ,and then add some more cream on top the jam. Give it a try.
There is definitely a easier way to do this without removing any liquid. Set the oven to 180*F and let it sit for 10-12 hrs. It will come out a little dry on top, more golden, and around 60-80% clotted. Once out of the fridge you can spoon it all out with pretty much no liquid bottom. Perfect for toast, fudge, cheesecakes, cakes, ice cream and other delights.
I think how much clotted cream you get depends greatly on the heavy cream you are using rather than solely on the technique. I live in Florida and it is very hard to find heavy cream that is not ultra pasteurized. I found one in a Sprouts Market that was low temperature cooked and it worked wonderfully for me. I kept it in the oven for 13 hrs at 170F and had a ton of clotted cream with a beautiful light crust that melted in your mouth. Of course there was some left over milk but not much. I used it for my morning iced lattes. No waste.
Hi there. I have looked around the internet for how to make clotted cream and yours is by far the easiest. Just popped my first try in the oven and turned it off 😊 I live in Denmark and I bought organic not homogenized heavy cream which is 38% fat. Now we play the waiting game... just wondering, if by some odd coincidence my cream won't clot properly, do you have any suggestions how to fix it? Absolutely adore clotted cream, which I put on first 😀
Thank you. I can’t wait to try this. I’m in the USA in the state of SC and I love baking and eating scones. I’ve never tried clotted cream but I am beyond excited to taste it. Thanks again. 😊
Ok. Dead on going to try this. I've had tubs of clotted cream, for real, seized at border entry back to the US- in luggage AND carry on bags. Yes. REALLY. I've tried 1000 ways to Sunday to make it at home, the big problem being our heavy cream is homogenized. You gave me one bit of different, the oven timing. I'll try it! Better than being the international clotted cream smuggler, FFS.
OMG....I'm in Canada and I'm so glad I stumbled on this recipe. I took my granddaughter to England for her 16 th birthday and between fish and chips and cream teas we must have gained 10 pounds....now we can go wild again. Thanks eh!
Hey, you are very welcome Sir! I have another video that tells you all about clotted cream and what to do with the liquid that's left over when you make it. It keeps for about 2 weeks, but no matter how much you make it WILL be gone in less than 12 hours. Promise you.
Happy to hear that, looking forward. I was born an American but raised by my paternal grandparents who came here from Liverpool. So I was raised to love most things British.
Hey I m from Germany and I know Clotted Cream from some garden journeys in England. I put the cream first on the scones and than the marmalade. England is such a beautiful country with nice people. And since I was in England I ve somtetimes a full english breakfast at home and as well as every day tea time at five a clock in Germany. Greatings from Germany to Great Britain.
In America they just serve the scone by itself - no jam, no clotted cream, nothing. The first time I had clotted cream with a scone (at an English cafe here in the Chicago area) I was blown away - like I had gone to Heaven! I couldn't get enough of the stuff! But, I did put the jam down first, since it seemed more dense, and then put the clotted cream on top of that. I'm going to make this recipe, that's for sure! Thanks for posting this!
Oh wow! No jam or cream??! Are you kidding me? That's so cool you have English Cafe's over there! Do you get English bad service there too lol? Yes please give this a go, but make sure you don't use UHT cream. It wont work with that.
Hi Lisa, thank you so much for your kind words :D UHT cream is cream thats been treated at a high temperature. It stops clotted cream from working. Which part of the world are you in? I maybe able to recommend a type of cream?
British Cook Thanks so much, I am in Florida (America) and did the clotted cream in the low heat oven all night and I just used heavy whipping cream. It turned out ok...but your process just looks like it is so much easier! And it looks HEAVENLY!! I usually buy our clotted cream from World Market, but it is expensive!!
You need to try to get a good cream from whole foods, a farmers market or a health food shop. Nothing UHT will work, avoid anything that has any added stabilizers, sugars or thickeners. I have no idea why it is so hard to just get normal un treated dairy product in the US but it seems to be. The clotted cream you get in tubs that is months old is nothing like this
Hey Rob! Now that's an idea! Sounds great! Really pleased you liked the how to make clotted cream video and the sunset! Did you see the how to make scone recipe? Thats's really good for making huge scones.
I'm a new subbie and I love how whimsical and light-hearted you are in the kitchen, and although it's not food related, that sunset was awesome! I love a vibrant sunset.
I am from Devon (altho live in the USA now) I L O V E Devonshire Cream with the 'head' on it. I put jam on the scone first then the clotted cream. You can buy small jars of it here in the USA but it is really expensive for such a small amount. Thanks for the simple recipe. My wonderful Grandmother would make it for me every other day to put-on my cornflakes! .
Thanks so much for your great video! We are in Virginia - Carter Hall Farm - and have a small herd of Devon dairy cows (originally from Devonshire!). We have 14 pregnant momma cows…so excited to make ‘Devonshire Cream’ this summer!!!
Cynthia, I went on a keto diet and I lost a lot of weight. the downside was that I ended up having to have quintuple bypass surgery as it clogged up my arteries. Keto is NOT a good idea.
I'm in the US, I just made an experimental small dish last night with only 1 pint of heavy cream to try it out. As everybody knows here in the US most of our heavy cream is just not heavy as in England and is ultra pastueized, so there's a distinct possibility that it won't work. But I still wanted to try it because, I WANT CLOTTED CREAM!!! It's in the fridge right now. Update coming later today. Even though I forgot to turn off the oven. Just kidding!
Hi Seattwa, I'm normally pretty quick to reply but got so much going on this week, so sorry it has taken me so long! How did it go? Please let me know.
@@britishcook5468 Sorry I am Scillonian born and bred and I am going to tell you all how to eat scones properly, with cream and jam. Scone , cut in half spread on a gigantic amount of clotted cream, find your homemade jam out the larder ... usually blackberry and apple jelly, and then put a big dollop of clotted cream on top.... no other way is right ..... only this way. OK? We know these things, family been "ere since the 16th century on the Isles of Scilly! Educated by Mr Augustus Smith an all that jazz :D....
@@tinajohns9709 Hi Tina, my dad should know you well then:D I can guarantee you would have spoken to him. Many years back. I always thought Scillionan's saw themselves as that, not Cornish? Funny enough my sister was born there too.
@@britishcook5468 really? Wow ... well you should know that we're NOT CORNISH lol not even like them in any way :D although they usually are fun to be around now and again as long as they are paying ;)
Just stumbled on this channel. Usually I watch videos on French or Italian food, but you've got a great channel and its good to see people hosting videos on god standard British fare. Best of luck, from London.
Thanks for the recipe, will try that out to go with my scones :) I usually put jam first and then cream, just because I think it looks better that way haha x Sadly in where I live (Hong Kong), both clotted cream and double cream are kind of expensive :( Clotted cream is like £7 a jar (and hard to find as well) and double cream isn't any better, it costs around £3 for a small tub (like 250ml or something) so both options aren't cheap to me but at least I can make it a bit more affordable now! :)
Amazing video so easy. I put the jam on my scone and then the clotted cream or whipped thick cream. Thats what I have been taught in New Zealand and Australia. Thank you for the video greetings from the Gold Coast.
I'll be honest, I've never had clotted cream but it looks delicious. I've seen it here in the stores in the USA. But I had always thought it would be sweet like whipped cream, but I see you don't put any sugar in it.
No sugar, no way. Not when making it, but hey this on top of strawberries or blueberries or on a scone, with a small sprinkle of sugar ;) Very good :D Did you watch the how to make scones video?
Yes I did watch your video on scones. I've been making scones for years. I stayed at a little farmhouse in Ireland and they served homemade scones for their farmhouse afternoon tea. They gave me their recipe.
Always wanted to know what clotted cream was. Still don't :( Is it sour? Nothing added, so not sweet. What is it used for? I love trying new things, as well as making them. Not sure about this one lol...would hate to waste the cream. Your view is amazing for sure. I envy you that. I hope you know how fortunate you are for it. Thanks for video, and a peek at your view.
Thank you very much. You don't need to add anything.That's the beauty of its , Its so tasty I can't even start to describe it to you. Have a read through all the amazing comments below. There is nothing like it. It's used on desserts mainly or as part of the world famous British Cream Tea. Did you see my video on scones? Thats something it often goes with..
Terry Ivey for taste think of butter with a lot more milk solids, because that is basically what it is. It's similar to marscapone, though how it's made is different. You can eat it as is (think of it as solid milk) or you can use it to make cheesecake. It also make delicious toast. If you use it instead of butter, you have toast it in a pan, because it takes longer to toast than buttered bread. All the extra milk solids make it melt faster, and would melt off the toast in a toaster.
I'm confused, as Cornish Lad and a food lover I don't think it tastes anything like the above....BUT we all taste things differently. Clotted cream is world famous for tasting of - Clotted Cream. .......But I do understand people want to know what it may taste like and I really appreciate you trying to put it into words Johnny. Thank you buddy! I've just got one word to describe the taste: Wonderful ;)
Terry Ivey clotted cream tastes of cream, sweet, rich cream. As you mentioned there is nothing added, so it’s very important that your cream is good quality so that the flavour is the best it can be. The texture is amazing. Thick and very slightly stretchy and beautiful on any dessert needing cream, and truly magic on scones, warm from the oven with a touch of raspberry jam(some folk like strawberry but I think raspberry has that touch of zing to offset the sweet and creamy flavours). It can also be used to make fudge, or mixed into any recipe that calls for a thick, unctuous cream. It’s also slightly addictive lol
Wow. Just wow! I need to "borrow" this description if that's ok? Thanks for much for this description Catz Keet! I always use raspberry Jam too and yes it's definitely very more-ish!
I absolutely adore clotted cream !!! I put the marmalade on my scone First because it is harder to spread, then the clotted cream on top. I don’t spread it, just sort of drop it by spoon fulls. Yummmmmmy. Thank you so very much for sharing this recipe with me. Sarah Veronica
OK girl here form the States who loves scones with fresh butter then jam then topped with homemade whipped cream using heavy whipping cream. My English girlfriend makes them for me. My question, does the clotted cream make a big difference and what else can I use the clotted crm for?? also can it be stored in the fridge?
Hey mate! Bloody brilliant channel and I can't thank you enough for this clotted cream recipe 'cos I'm stuck out here in the US, lovely rural area but try getting anything like decent grub! Anyway, when I was a lad staying at the coastguard cottages in Pendeen, granny made saffron buns (sort of like scones but much better) and I always put the jam on first and then as much cream as possible! Oh God those memories! Bugger cholesterol, this stuff's worth dying for and anyway at my age (72) I've had a good run for my money so sod it! Cheers mike.
Hi Mike, very welcome, got to love a bit of clotted cream, sounds like you are in the right part to be able to get the cream you need to make this! Jam First is my way too, plus as much clotted cream as possible lol! I'm going to make some Saffron Buns in the not too distant future. In the meantime I've got new videos uploaded to my RU-vid so come back and check them out :D
Living in a country where clotted cream is unknown - let alone available - I was very excited to see your video. Turning off the oven when you put the cream in sounded strange to me, because I know that my oven gets cold pretty soon after its turned off, so the cream would simply be sitting at room temperature for most of the 10 hours. But I had faith in you and tried it. Sadly, for me it did not work. There were a few small clots here and there, but I couldn't help feeling that the biggest clot was me. I ended up whipping the cream with sugar.
Hi Jonathan, I'm really sorry to hear that. I know it does vary, obviously I'm from the UK, its pretty mild here so I just cook to how it works here. I have heard some people asking me in advance from hotter countries and cooler places. When people have asked me I have told them less time for a warmer place, more heat or longer heat for a much colder place It's all guess work unfortunately when it gets to extremes though, it also depends I guess on the oven type and age, including the door seals etc. If you ever feel like cooking something else I've made a video on please feel free to ask me any questions in advance.
Thanks a bunch! I am learning British traditional cooking. I am from Cuba. The way you explained it. Was fantastic and very funny! I really enjoyed it! About scones. I preferred to spread the jam first, then put lots of clotted cream on. Delish! I am doing it right?🤩
A few questions. How much cream do you start with? How long will the clotted cream keep in the refrigerator? After I put the cream in the oven and shut the door is this when I turn the oven off, really turn it off, like completely off? You may not have said it enough times to turn the oven off.
A little long, but nice simple instructions on making clotted cream. And I like the Cornwall sunset interlude. And I have to say that personally I prefer the Devon way with cream on the scone then the jam. And I do this because it is just easier. The cream does not spread well on the jam. Simple. I know this is against my nature, as an American with Cornish roots. My apologies to my ancestors. I am fortunate enough to live the the San Francisco Bay Area and have access to real British type scones, not the horrid, crusty, hard American type. And at small local specialty markets I can get clotted cream and real English strawberry jam. And although it is a long process, I look forward to trying this at home. Cheers! Family bit. My five times great-grandfather Thomas Cotton Hallamore of Penryn was a young lad and sailor walking in Falmouth one evening in the 1780s and was press-ganged by some Royal Navy Marines and taken aboard ship and after a stint at sea he jumped ship while in Halifax Nova Scotia, Canada. Ingratiating himself with a colony of German immigrants in Lunenburg to the south, he became a prosperous farmer and landowner leaving off generations of German-Cornish to scatter in Canada and the US. And here I am after all that. Kernow bys vyken!
Hi JD, thank you very much! I've heard San Francisco is a beautiful place to live, although I've never been there. The scone thing is very much down to personal taste, I'm sure your ancestors would forgive you :D That's so good that you can get nice things like that there, Scones and Biscuits although they look similar on paper are very different when made correctly. I have a video on how to make scones. That's an amazing story and sadly something that happened very often, thankfully your family did well by the sound of it. Thanks so much for sharing your interesting story with me. I'm sorry it's taken me a while to reply but I'd love you to keep in touch. Da yw genev metya genes.
I live in British Columbia, Canada, and I must confess that I have never had clotted cream nor anything closer to it than butter. I do love scones, though.
Hey So Phie! :D Aww that's cool! So glad you liked it! Did you see my how to make scones recipe too? It should be called how to make mutant scones - huge soft fluffy ones :D
Did you separate and strain the cream after putting it in the fridge or before putting it in the fridge? We always have scones and cream on Christmas eve but being in the US it's almost impossible to find here I would live to get some made this weekend. Thanks for the video.
Dead easy to do. I pick up cream that's been reduced to pennies in the supermarket and chuck it in the freezer to turn into clotted cream at my leisure.
I've just seen your scone video and so you did.It was a shame you didn't clarify soft butter, the weight of the sugar or the difference between baking powder and baking soda/sodium bicarbonate though. If baking powder is used, there should be no need for lemon.Not sure about the vanilla but I might give it a try.
Hey Baldieman! Fair enough......... The butter should be cold, the sugar- I should have added a weight your right, I just used the tablespoon and teaspoon measurements, being honest about 90% of my views come from outside of the UK, but I should remember 10% do. So I'm sorry about that but.....regards the baking powder, standard stuff from the supermarket shelf. Why would I go into detail about options I'm not using? Pointless. Like talking about the sky in a film about the sea. This recipe uses baking powder, I don't do alternatives :D :D This recipe with it's flaws always works very well for me, delicious ;)
Not the same. That makes thick cream. Clotted cream needs to be heated for hours. Stovetop method (Aga, Raeburn etc) - putting the shallow pan near a very low heat for several hours, also gives a proper golden crust not evident in the cooling-oven method.
After it's made it will kept for about a week. It also freezes for up to 3 month's. But in reality, back in the real world once you taste it it's not going to last more than 3 or 4 minutes 😁
Thank you so much, @British Cook. I've not been able to find clotted cream here in America, though I wouldn't be surprised if it were sold in luxury gourmet food stores. However, I can buy fresh raw organic milk from a dairy near by, so I'll have to try this. Just curious: how did Cornish people make clotted cream before refrigeration was invented? I'm very interested in learning the old culinary methods.
Hi Faith :D Clotted cream is sold in the US, I think it depends on which state you are in a bit. This recipe works with cream, but not with milk. Have you tried making it? And to answer your question, in a dairy, in a cold larder or in the dark in the cold.:D I'd imagine...
@@britishcook5468 Haven't yet tried it. My husband was recently diagnosed with Diabetes so right now I'm figuring out what foods he can/can't have. Thanks for the information about the old culinary methods.
@@OccamsRazoretta Ah I'm sorry to hear that,m this has no sugar in it, I've actually got a air bit of low carb/low sugar cooking on some of my videos, so have a look at them too.
Thank you so much for this recipe. It's very much appreciated. We don't have clotted cream in the U.S. & I have some recipes that calls for it. Now I can make my recipes lol.
Hi Terribeth! I'm really pleased you watched and enjoyed the Clotted Cream video! I've got lots more to come. You can make this with Heavy cream in the US, the less processed the better. it maybe worth preheating the oven to 190c ( 370f) and then turning it off for American cream, it seems to work better using that heat there.
Hi Bill, thanks buddy. On video it's not always practical or very interesting for me to spend time scraping things out. That being said I do do it :) But it'd be a great thing to say in the video I agree. Thanks for the comment buddy, honored to have you here.
@@britishcook5468 learned 45 years ago in a college home economics course that when doing demonstrations, you never scrape, or knock a spoon against bowl. It's a more professional 'performance' technique.
@@britishcook5468 I am going to try this while in lockdown down under. But so many people feel frustrated that demonstrators don't scrape the container I know I do. Old fashioned I guess. I just watched a video of an American guy and he left his oven on overnight. What is the fat content of your cream in Cornwall.
Love love love this! Thank you, clotted cream is one of my favourite things, however here in Belfast🍀 ( the forgotten island lol ) it’s rare to get it bigger than a 200ml tub ( Biggest I’ve seen ) and sold in very few places. Also thank you for the sunset, what a lovely place, just stunning, I’d love to be there for a summer sunset. 🌄💫
Hi Annette, really pleased you like the Clotted Cream Recipe! I'm sorry it's hard to get there! The recipe works best with less processed cream if you can get it there? If not supermarket cream should work but may produce a bit less. I used supermarket cream in this video so most people can see how it turns out using that. The best thing about Clotted Cream, it's Low Carb ;)........ What else is hard to get in Belfast? We are lucky with sunsets here in Cornwall, Belfast is a beautiful place though in parts isn't it?
Yes Belfast is lovely, ( tiny tho ) I’m lucky to live at the bottom of a mountain and about 2 miles from the sea ( again tiny lol ) and we see some stunning sunsets here also...tho the countryside where you are just looks stunning. So weird you should mention low carb as I eat Keto and this fits in just perfect 👌. Tomorrow I’ll be going to find some amazing grass fed high fat double cream to make this for friends coming on Friday 💫 They will adore it, just gotta hunt out a keto scone recipe to serve it with, tho I’ve kept yours as a treat for when my body’s healed. Again thank you, this is such an easy, clotted cream recipe that will steer me well when I visit family in Florida as it’s one of the things I tend to bring them, that and I smuggle some bacon & sausages in also 😱, tho the smuggling in general is getting harder 😳. They’re sure making it harder to be a criminal 😬🍀💫
Just realised that it’s someone else’s scone recipe not yours that I’d kept, just seemed to come up as yours. Again thank you and have a fabulous week,Irish blessings sent your way 🍀💫
Hilarious! I'm still laughing!.... The bit about taking bacon into America, been there a few times, you are a brave lady playing with immigration there :P I've got a scone recipe that's going to be uploaded soon, but not this week, it is high fat and high protein, but its not keto. Can you not have a cheat day? If you search for this name on insta (British_cook) and add me you'll get notified when I upload it and anything else. I'm really pleased your going to use this recipe for clotted cream, just remember not to rush it. Btw, the leftover liquid is amazing in coffee! I hope you have a great time with your friends :)
Britishcook I subscribed and clicked on notifications, 1st person to click notifications for, wonder why I did that 🤔. You remind me of someone I guess. Sadly I can’t do a cheat day, I’m on this way of eating to combat blackouts and it’s working so far, so I stick to it religiously at the minute but as I say, my body will heal and then I’ll try your scone recipe ( I love to bake, & smuggle 😘 )
I never knew what "clotted cream" was before this. I've read about it in a lot of books, but I never really understood what it was. Thank you. I never thought to look it up, as I never expected to be able to try it. Now, I can, though, so, thank you. They don't sell it in stores in the area I live (mid-USA). Blessed Be.
Hi Catherine! Ah ok, well its really worth trying to make. Just don't use any UHT cream or anything that's got any stabilsers or anything added to it. Pretty sure you can get the right cream to make it in whole foods. Thank you so much for your comment and please keep in touch. Maybe try making it with my scone recipe for a British Cream Tea?
I am Honored you replied yourself! I have never been given a personal reply before by a RU-vidr. I watch sortedfood and townsends for recipes mainly, but you interested me with listing foods I only ever read about before. I may try it with a scone recipe for the next family get-together, it's too much for just me alone. I have tried the American version of scones and loved them, I can't wait to try REAL scones and see how much better they are! The ones I tried were store-bought, so you can probably imagine how much REAL ones are from the home oven... Blessed Be, and Thank You!
Really? I love new comments and replying to them? That's really sad and a bit lazy...... You can even turn on auto replies in RU-vid of thank you etc but they don't even do that?? I really enjoy talking with people who watch my stuff, I do this to share my passion of cooking and have a bit of a laugh. I'd love it if you tried my scone recipe, just remember to give it a proper watch, follow the tips and I promise you it'll work just like the video. It's really thoughtful of you to do that for your family. These will be so much better than the store ones :D No need to thank me, just keep in touch :)
I prefer to use whole wheat flour, which tends to ruin light, fluffy recipes. I haven't yet learned how to make up for this. Also, the channels I named have a LOT more subs than you do. I think YOU deserve more than you have, and will be very happy to share you, though mostly offline, so you won't know I referred them. I have even been known to share one channel with another when impressed, so maybe I need to watch your scones video, because I know sortedfood and townsends would both be interested, for different reasons, of course. Townsends is historical, focusing on 17th and 18th century cooking and reenactments. Sortedfood is modern, British, and full of humor. I will be glad to share this video, with your permission, but I would suggest you also contact them both, because I think they both could help you in different ways. They have been helped by others, and have helped others in return; I don't think they would turn down the chance to help you get some more viewers and subs.
Hi Catherine, Ah, yea that might be a bit heavy for a great rise, but it will still work. That's really kind of you to mention me to friends offline. Being honest I've had a really negative experience when dealing with larger RU-vidrs before and have found they use my exact ideas and almost my exact words without even crediting me, let alone it being any form of collaboration or two way process so it's something I'm avoiding at the moment. It's really kind of you to offer, but I think the process of joint collabs is a little more complicated and cash dependant than you might realise. Once again, thanks for trying to help but I'd rather not for the moment.
Luckily, I found a source for just "pasteurized" cream in one of our local Connecticut stores. The posset came out perfect with no sandy texture. It was really really smooth. . My clotted cream was a total failure with the ultra pasteurized cream. Now that I have a source for the just pasteurized only cream I will try it again using the advice of the two comments below. Thank You.
