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It's the middle of my night, so I am a little tired.
Clotted cream is heavy cream that has been VERY gently , slowly heated. It gave it a slightly longer life in the past![]()
It's cream made thicker. It had a slight butter crust in the packet that some love ( I do not like it, I leave this or my husband eats mine, but that is rarely on the plate or served: the butter forms a preserving layer. And it's VERY thick.
Clotted cream is a great goodness, but the texture needs to be right for what you eat in my opinion.
It's thicker than creme fraiche. More like....a really good cream cheese maybe. But it's cream; pure cream.
The 'famous' thing is with scones. There is regional disagreement in the south west of uk about how to eat these, should it be scone, cream then a little jam ( jelly) or scone, butter, Jane then clotted cream? ! ( also there is debate if In should be Scone to rhyme with gone or own. I say it like gone) .
It's good where ever you might want cream!
Eaten mochi icecream ( I only learned of it today).