Clotted Cream

Clotted cream has always been made in Cornwall and Devonshire and is also known as “scalded cream”. It takes 36 hours to make. Clotted cream is used in many Cornish and Devonshire pies and puddings, eaten with junket and fresh and stewed fruit, and on scones or Devonshire splits with treacle or jam. Since county boundaries are matters of convenience and not physical realities, clotted cream is, of course, made in Somerset and Dorset, near the Devonshire borders, but it will not be found in