Devonshire White Pot

White Pots were made in the Middle Ages and were still called by this name in the late eighteenth century. After this the dish disappeared. Devonshire White Pot was considered a speciality because clotted cream was used.

The dish itself is something between a soufflé and a baked custard. It is quick and easy to make and very good. Some recipes include raisins but it is better made plain and served with an accompanying dish of stewed blackberries and apples, fresh raspberries or blanched and sliced peaches.


  • 4 egg yolks and 3 egg whites
  • cups (6 dl) milk
  • 1 tablespoon rosewater or orange-flower water, if available
  • ¼ teaspoon grated nutmeg
  • 4 tablespoons (60 g) castor sugar
  • cups (3 dl) clotted or double cream
  • 1 bread roll, crust removed and centre cut in thin slices
  • 2 tablespoons (30 g) butter


Beat the eggs well and add the milk a little at a time, still beating. Beat in the rosewater or orange-flower water, the nutmeg and sugar and finally the cream, beating very well if clotted cream is used.

Lay the thin slices of bread roll in a fireproof dish and pour the mixture over. The dish should be filled to within 1 inch (2.5 cm) of the top. Cut the butter into small pieces and place all over the top. Bake at 350°F (180°C, Gas Mark 4) for 35 minutes.