Clotted Cream

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

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  • 600 g (1 lb5 oz) cream (54% fat content) (see note)


Heat the cream in a heavy-based saucepan and bring to the boil. Continue to boil for 4 minutes.

Preheat the oven to 80°C (175°F).

Pour the cream into a deep ovenproof dish so the cream is 2–3