Although this doesn’t at first glance seem like much of a difference the substrate of the Cornish cream is runnier and was thought to look unattractive when spread using the Devonshire cream tea method.

Cream tea is not the same as High tea

A British high tea menu would usually consist of cold meats, eggs or fish, cakes and sandwiches and would be taken between 5pm and 7pm.

Clotted Cream the best of creams

Clotted Cream is the best of creams; it has a yellow butter look that at its best looks and tastes really thick and fresh. It was probably first created by leaving fresh milk under the sun.

At nightfall the temperature drops and the cream separates and clots forming wrinkles on its surface.

Recipe for real Cornish clotted cream

Clotted cream must be made from unpasteurised milk or the clots will not form. So if the milk doesn’t come straight from the cow it will not have enough fat in it.

You need full cream milk. See How to make cream?

Pour the milk into a shallow pan, and leave it to stand at room temperature for about 12 hours as this will allow the fat in the fresh cow’s milk to separate and rise to the surface.

After 12 hours heat the milk very gently, until the surface begins to wrinkle. About 75 degrees is about right as it mustn’t boil. The slower you heat the milk the better the final result.

After an hour transfer the pan to a cool place and leave overnight. In the morning you can spoon the clotted cream off the surface.