spread each half or slice with strawberry jam, then re-form
owl. Rub in the butter with your fingertips. Stir in the
In a mixing bowl fitted with a whisk, whip the heavy cream until soft peaks, add the remaining ingredients and whip until evenly combined.
Serve lemon clotted cream with fresh baked scones, assorted jam (strawberry), and fresh berries for a delightful morning or afternoon tea, British style.
ombined.
Brush hot griddle with some of remaining butter, then
2 crepes.
Melt butter with brown sugar in medium saucepan
eep, wide-mouthed bowl with the cream and the milk.
Leave
80 degrees C).
Pour cream into shallow glass or ceramic
he flour mixture and cut with pastry blender until it resembles
he sides of the saucepan with a pastry brush dipped in
Set a coffee filter basket, lined with a filter, in a strainer, over a bowl.
Pour the cream almost to the top of the filter.
Refrigerate for 2 hours.
The whey will sink to the bottom passing through the filter leaving a ring of clotted cream.
Scrape this down with a rubber spatula and repeat every couple of hours until it reaches the consistency of soft cream cheese.
This could take from 8 to 12 hours.
Heat oven to 180C/fan 160C/gas 4.
Lightly butter a shallow ovenproof dish.
Wash the rice well under cold water, then drain.
Bring the milk and creams to the boil with the vanilla pod, add the rice and sugar, then stir well.
Tip the rice into the prepared dish, then grate a little nutmeg over the top. Dot with knobs of butter, bake for 15 mins, lower the oven to 160C/fan 140C/gas 3, then bake for 1 hour more, by which time the pudding should be golden brown on top and creamy underneath.
Serve with spoonfuls of raspberry jam.
utter and 1 cup sugar with an electric mixer on medium
in) deep, and cover with a circle of greaseproof paper
Place all the ingredients in a large saucepan and heat gently, stirring until sugar dissolves. Bring to the boil, cover and boil for 3 minutes. Uncover and continue to boil until the temperature reaches 116 \u00b0C / 240 \u00b0F.
Remove from the heat and beat until the mixture becomes thick and creamy. Pour into a greased 8 inch tin.
Leave for 30 minutes. Mark into squares with a knife and leave until set. Cut into pieces and store in an airtight container.
ugar together. Stir in the cream, egg and enough milk to
nd salt. Cut in the cream cheese and butter, using your
ke The Cream Cheese Filling
p muffin pan and line with paper liners. Line a
ALMOND CREAM: In a nonreactive saucepan,
00b0F. Line 2 baking sheets with parchment paper.
Beat egg