Clotted Cream

• 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