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Clotted cream
A way of treating cream by simmering it for several hours, making sure it never comes to the boil.
From medieval times onwards it was made all over the country, but by the mid 17th century the clotted cream of the West Country had become widely known.
It is now popular served with scones and jam as part of afternoon "Tea". See "Cream"
From medieval times onwards it was made all over the country, but by the mid 17th century the clotted cream of the West Country had become widely known.
It is now popular served with scones and jam as part of afternoon "Tea". See "Cream"