British Cooking - It's my passion and what I love to do here on British Cook.
Born in Cornwall, land of castles, sand and sea, of woods and moors, lover of Cornish Food, English Food and British Food. Cornish Pasty Connoisseur. Lover of Clotted Cream and British Cream Tea's. I love British Cooking and it's what I do on my British Cooking show. Whether I'm making a Giant 6kg Cornish Pasty, a British Trifle, Shepherds Pie or showing you my top tips for a full English Breakfast, I love British food.I want to show people how simple and tasty cooking traditional British food can be and also along the way try some not so traditional dishes. I share how to make Cornish Clotted Cream recipe along with How to make as salted caramel Clotted Cream Fudge Affogato or clotted cream chocolate truffles. It's not all about the clotted cream though, there is so much more to British Cooking, curry, sandwiches and spreads.
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Cream on top
dudes lives in Cornwall where every single shop sells clotted cream and he's at home making it..... I'm calling porkies!
I love the British humor. Greetings from Germany I have an idea: use the liquid residue for making "Creme Brulee" (AKA vanilla pudding with caramel crust)
An 8 min video that could have been 4 mins max. Stop repeating yourself.
Thank you 😊 very much for sharing your knowledge which many people don’t know
I buy a small jar (the one with the green lid) for $9.00 at the grocery store, maybe I’ll try this.
Should heavy cream be cold out of refrigerator...or... room temperature before putting it in the baking dish and into the oven?
O good night do not want to hear Ur voice anymore
I am tired listening about how easy it is to make it show us please
Get on with it
Hi :) Thank you for this recipe. Brit living in Germany and I tried it yesterday. Followed the recipe exactly, OVEN OFF! This morning I scooped the delicious result into a jar to be enjoyed with scones I plan to bake this afternoon! THANK YOU!!!
In india we cannot get any double cream higher than 22% fat. What your suggestion?. If we add butter to make up for the fat, How will we mix the mixture in the over, as youve said not to open the oven, Or should we melt the butter and then add it to the double cream stear it up and then bake
Far, far too much fat for the black pudding
TURN IT OFF! I HEAR YOU, AND I AM GLAD YOU SAID IT! I am funny about these things too, i do not want the oven opened when i season a pan, it has to stay all night and cool off by itself. we have a restaurant/pub that actually does a great scone (the first I had that was not dry as bone and hard, people here think that is the way they are supposed to be) i did not know a proper scone until I found this restaurant/pub. I order an Olallieberry Scone, and I chose both the lemon curd and the Devonshire cream they make both in house. i love the sweet and tart taste together. It is the biggest treat to go to this place, it is in Sacramento CA and I live a hour plus away and I do not like driving in Sacramento so I go only occasionally when my son will take me, but to go the Fox and Goose is the biggest treat and when he does take me it is always special. the way I have enjoyed my scones - I eat a bit of scone, with Curd and then I take a bite of scone with the CREAM, then the third bite is BOTH! no matter how you eat it the food at this place is delicious. Whatever we order at the Fox and Goose does not last long. I found that I have a real taste for food from your side of the pond so it didn't surprise me to find many 23 and me relatives in Ireland and England. I have not found one from Cornwall yet but I might! I wish more people in America could experience Cornish food. i grew up in a place where we celebrate Cornish heritage so I have eaten pasty my whole life but nobody ever gave me a tender scone until the Fox and Goose. I love to give people a pasty for the first time in their lives and get them hooked. Wonderful Video and thank you for it.
i love your red appliances and cookware what is the brand? beautiful little kitchen
I cannot wait to make it. Can I use one pint instead of two? Thank you for making it look so easy.
Thankyou for sharing this recipe 👏🏼
Thanks so much for your great video! We are in Virginia - Carter Hall Farm - and have a small herd of Devon dairy cows (originally from Devonshire!). We have 14 pregnant momma cows…so excited to make ‘Devonshire Cream’ this summer!!!
Yes, the devil is alive ! This comes from him ! It is not Godly!
Not Devonshire nor Cornwall but Portuguese living in Omaha, Nebraska USA!!!! Thanks!
Use the buttermilk for American style biscuits
Kernow. Jam first!
Really appreciate it! Could you next time teach me how to make double cream from heavy cream or even milk? It is quite rare in other country but I still want to make fish pie and ice cream with it!
Thanks for this, a taste I miss so much down here in Zambia. I remember finding an old girl down in Robertson (outside Cape Town) who made gorgeous CC. OK, next how do we make Rodda’s style Ice Cream made with Clotted Cream. I remember frantically waiting for the Rodda’s Ice Cream van to come around our estate outside Padstow, when I was a kid. I was brought up in various RAF Quarters in Cornwall, back in the 60’s/70’s.
jam on first, less messy lol
Jam on FIRST. How the heck can anyone spread jam on cream? It's a no brainer.
After having visited the Old Schoolhouse in Port Isaac, I decided to put the cream on the scone first, then put the fruit on.
A few questions. How much cream do you start with? How long will the clotted cream keep in the refrigerator? After I put the cream in the oven and shut the door is this when I turn the oven off, really turn it off, like completely off? You may not have said it enough times to turn the oven off.
Cream on the bottom, jam on top... but often, sneakin' some cream on excuse after excuse!
The best ever for real
Keeping in mind, Britain has a much better quality cream, milk and butter than North America.
When you say 160 degrees, is that Celsius or Fahrenheit? EDIT: NVM, played it back and saw it
Can you make a short video out of this, please, for us viewers with a short attention span? Thank you 😅
Mine went foamy on top and kinda lumpy, what did I do wrong?
Part 2 we found British style beans at our local Lidl…made in Italy of all places! And they’re good too! We got busted in DC for smuggling Tesco beans…
…I have to fly 4000 miles to get a proper breakfast…and you can hardly find black pudding here…😢
hi Im from Orlando FL in the USA, question with the cream at the bottom of the pain can you make the scones with it, cream scones? thank you love the video and the tip of 10am to 10pm
depending on where you are they and they don't carry heavy cream, use heavy whipping cream same fat content give or take a gram or two.
Cream on first and then HONEY ,,, not jam (which is gross)
Branston over Heinz were you dropped on your head as a child😮
Oh also how long does it stay fresh to use?
Thank you. I can’t wait to try this. I’m in the USA in the state of SC and I love baking and eating scones. I’ve never tried clotted cream but I am beyond excited to taste it. Thanks again. 😊
From Texas.. cream first then jam..
Everything was going good until the ONE Freaking egg!.. This piece of sheet is pure manure. cheappp
Jam first, cream on top.
Hi, I made the clotted cream, I have to wait until tomorrow morning. One thing I want to bring to your attention is that you forgot to write it in the description to turn the oven off after you put the dish with the heavy cream in. So please fix that. Thank you in advance.
Help, I followed the recipe. In the morning I got,,,,,, the same cream as I put in! Nothing happened. At all, grrrrrrr
Jam first cream on top
Born in Devon, living in the Aussie bush. CREAM ON TOP!! When I was young, I was sent to the local farm to collect a jar of cream, my foster mum then added two [boiled] wooden sewing cotton spools, and I had to sit on the back step and shake the [lidded....] jar until I had made butter. Did this every Sunday while I lived there....your chat just made me remember! I am SO going to make this!! Thank you
Thank you! I’ve learned while living in England that should be jam first than cream on top. One is a spread and the other is a topper!