Reply to post: Not' solidified', heated , then cooled slowly

It's National Cream Tea Day and this time we end the age-old debate once and for all: How do you eat yours?


Not' solidified', heated , then cooled slowly

Scalded indirectly by steam or by a water bath so the clots form at the top (a bit like a Turkish Bath near the House of Commons...?)

I remember, as a child we used to get clotted cream sent via post from my uncle when he visited the couple in Devon that looked after him as an evacuee during the war... what a treat.

And, as someone has already mentioned, it's now a weekly treat thanks to it being available in the supermarkets.

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