Clotted cream is the crowning glory of a proper cream tea — thick, golden and crusted on top. With raw double cream and a little patience, you can make it at home.
What you'll need
- A generous tub of raw double cream (the higher the fat, the better)
- A wide, shallow oven dish
- Time — this is slow food
The traditional oven method
- Pour. Tip the cream into the dish so it sits 4–5 cm deep.
- Bake low and slow. Place in a very low oven (around 80°C) and leave, uncovered, for about 12 hours — overnight is perfect. Do not stir.
- Cool. A golden crust will form on top. Let it cool to room temperature, then refrigerate for another 8 hours.
- Lift the clots. Skim the thick, clotted layer off the top with a slotted spoon into a bowl. The thinner liquid underneath is lovely in baking.
The crust on top is the prize — that toasted, crinkled golden skin is what makes clotted cream special.
Serving
Spread it thickly on a warm scone with jam for a classic cream tea, spoon it over fruit, or melt a little into porridge. It keeps for a few days in the fridge.
Start with the best cream
Because clotted cream is mostly cream and air, the quality really shows. Our grass-fed raw double cream gives it a deep, golden richness.
Order cream on our weekly rounds and set aside a weekend.
Taste real raw milk
We deliver living, grass-fed organic raw milk across East Sussex and UK-wide.