Clotted cream from The Gourmet Farmer Deli Book: Food As It Used to Taste by Matthew Evans and Nick Haddow and Ross O'Meara

  • pure cream

  • EYB Comments

    Can substitute a combination of pouring (whipping) cream and double (thick/heavy) cream. Requires slow baking of 8-15 hours and an additional 1-2 days to set.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute a combination of pouring (whipping) cream and double (thick/heavy) cream. Requires slow baking of 8-15 hours and an additional 1-2 days to set.

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