I usually leave the destination of our holidays up to Dave. I am quite happy to go anywhere new, and to travel as often as possible. For our first ever overseas trip where we booked an apartment, we chose to stay in Dartmouth. Being in Devon we had to try ‘cream tea’ which is a scone served with clotted cream, butter and jam. The people in Cornwall reckon their cream teas are better, and so to compare we tried them in both counties. Personally, I could not choose between the two, but I so enjoyed the clotted cream that we bought a tub of it to take with us to London. This was used as a topping for chocolate brownies which we bought at Borough Market. In the UK you can have clotted cream posted to you. With our brilliant postal system in South Africa, if the cream ever got to you it would be off. Postage can take months to get to us. I was so pleased to read this recipe in my Taste Magazine and even more pleased to realize that clotted cream is so easy to make. Now at least I don’t have to wait for our next visit to the UK to enjoy a cream tea.
Is your postal system reliable?
- 250mls cream
- Place the cream into a sauce pan
- Bring to a simmer over a low temperature
- Leave to reduce for an hour, stirring occasionally
- When thick transfer to a glass bowl
- Leave to cool before covering and placing into the fridge overnight
Click on the links for conversions and notes.
What I blogged:
- one year ago – Picnic At Vergelegen
- two years ago – Apricot Tart Tatin
- three years ago – Mushrooms With Spinach And Gruyere