Despite the well know rivalry between Devon and Cornwall they do share a common culinary heritage in clotted cream. Clotted cream is (sometimes know a scolded cream) made by worming rich milk for several hours during the process the cream rises to the surface of the milk and makes “clots” which are then collected. The term “Cornish Clotted Cream” is protected by the European Union, all cream therefore must be made from unpasteurised milk and contain a whopping 55% of fat.
Cream was used in many dishes prior to the 20th century and was often used a butter substitute. Savoury Pies, Heavy cakes, Certain traditional junkets all have clotted cream in the the 19th century recipes.
Cornish traditional desserts such as Thunder and Lightning (Golden Syrup and Clotted Cream served on a soft bread split) often contain clotted cream.
Clotted cream recipe
Mix the milk and cream together and pour into a saucepan. Cover and leave to stand in a cool place for several hours until the cream has risen to the top. Do not put in the fridge.
Put onto the stove make sure the risen layer of cream is not disturbed Warm through on the lowest possible heat.
Keep at this low heat for 40-50 mins until the top of the cream forms in a distinctive crust.
Remove the pan from the stove, cover and leave to stand for several hours or overnight in a cool place. Do not put in the fridge.
Skim off the cream into a dish, allowing the milk to drain back into the pan. The milk can be used for pancakes or scones.