Homemade Clotted Cream

My mum had this craving for scones and clotted cream. I love baking for her and she loves all the baked treats I make for her. When I visit her, I make sure she has her fill of desserts, then I make her some muffins and cookies to freeze for later when I am not there. My sister, Mimi, has the same baking bug as I do and I love it! She will call me up and ask for tips and tricks to make her baked treats even better. I even taught her how to make fresh strawberry jam so that the scones turn out amazing! 

I never thought that making clotted cream would be so easy and only required 2 ingredients! Just make sure you stand there and continue mixing it so it doesn’t catch the bottom of the pan. My final tip for clotted cream is, once it is set, use a clean knife in the cream every time, so that it doesn't spoil and get mouldy. Once you start using the clotted cream, it keeps in the fridge for up to 7 days.

Preparation Time 10 minutes 

Cooking Time 20 minutes 

Cool Time 12 hours 

Servings 16 

Ingredients

750 ml  heavy cream 

30 grams butter 

Instructions 

1. Place the cream and butter in a saucepan. Cook it over a low heat until it simmers. Use only a spatula or a wooden spoon. You cannot use metal to stir this cream. 

2. Do not allow the mixture to boil and be careful it doesn’t stick to the bottom of the saucepan.

3. Cook it down until it is reduced to half the volume. This should take around 20 minutes. 

4. Once it is reduced, pour the cream into a shallow dish, bowl. Let it cool to room temperature, then hill in the fridge overnight. 

5. Keep the clotted cream in an airtight container for up to 7 days. Once opened use it within 7 days, with a clean spoon each time to prevent mould or cross contamination.