Last Friday’s post about lost battleships led–probably inevitably–to a discussion about clotted cream. Maybe you had to be there, but it made a certain kind of sense. The point is that those of you who don’t live in Britain and therefore don’t have easy access to a supply of clotted cream. need to know that Jean at Delightful Repast has a recipe on her blog. It looks simple enough. If you try it, let me know how it is.
Notes from the U.K.
Exploring the spidery corners of a culture and the weird stuff that tourist brochures ignore.
Notes from the U.K. 
I had to look up what clotted cream was.
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Your life is now fuller and three steps closer to perfection, right?
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You just knew I needed this post, didn’t you? Now, equipped with this recipe, I have no cause for alarm and panic if I should ever fail to find imported clotted cream in eastern PA.
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You were one of the people I had in mind.
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You are so kind and thoughtful.
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For moments at a time. But while they last, I enjoy them.
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…and please let us not forget about Cotillion Cream. Marks & Sparks used to carry it…heavenly on Ginger Scones. Put the kettle on…I’ll pick some up on the way over…
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It’s on. I think, by way of being hospitable, I should turn the heat on too.
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Tee hee – lost battleships turning into a discussion about clotted cream. Of course!
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Around here? It makes perfect sense.
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One of my favourite bits of either The Victorian Farm or the Edwardian Farm was watching Ruth Goodman make clotted cream. I might give it a try next month if Sainsbury’s aren’t stocking Rodda’s when my strawberries are ready.
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I can’t believe they’ll let themselves run out during strawberry season, but it’s not something I’ve ever kept track of. Besides, since I live in Cornwall the stores never let themselves run out of clotted cream.
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Thanks for sharing………………now I feel like the cat that got the cream.
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Perfect. Our cat–Fast Eddie–recommends it highly.
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Well, thank you! ;) <3
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