Real salted caramel requires patience, dexterity and a sugar-thermometer, none of which come naturally to me, but a salted caramel sauce can be rustled up in a matter of moments. It is wonderful dribbled over vanilla ice cream or a warm chocolate brownie, chocolate cake and fondant puddings. But next up, please consider adding a warm brownie (regular, not the bacon ones) to this pairing. Or drizzle over chocolate melting-bellied fondant puddings or chocolate cake. It makes a divine accompaniment to apple crumble, apple cake or simple baked apple.
75 grams unsalted butter
50 grams soft light brown sugar
50 grams caster sugar
50 grams golden syrup
125 ml Clotted Cream
1 tsp Rock Salt/ Fleur de Sel
So easy to make, these truffles have an unbelievably satiny texture, only achieved by using Jenny’s Clotted Cream. Rich and indulgent, make them for a special occasion or pack them up in a pretty box as a gift. For a contemporary twist, try flavoring your truffles with a 1/4tsp minced chili, the zest of an un-waxed lemon or 1/2tsp sea salt.
250ml tub Cornish Clotted Cream
200g 70% cocoa solids chocolate
50g good quality cocoa powder
You won’t be disappointed with the outcome of these beauties! Perfect again for presents in jars or gift boxes. A bit rich for me to eat more than a few!
275g unrefined caster sugar
100g golden syrup
250ml tub Clotted Cream
½ tsp vanilla essence
Try not to be put off by the number of ingredients required for this dish – once you try this creamy, authentic treat it will become a favorite!
2.2 lb skinless chicken thigh fillets
2 tsp garam masala
2 tsp ground coriander
1 tsp chili powder
1 tsp grated fresh gingerroot
3 cloves crushed garlic
2 tbls white vinegar
60 ml tomato paste
10ml plain yogurt
200g finely chopped onions
1 stick cinnamon
4 bruised cardamom pods
1 tsp salt
3 tsp smoked sweet paprika
180ml chicken broth
If you are out to impress the easy Flambé will make you look like a pro. Ignite Brandy in Skillet before adding other ingredients.
2 steak sirloin, rib eye or fillet steaks
9 tbl dijon mustard
4 tsps black peppercorns (coarsely ground)
2 tsps olive oil
1/2 cup shallots (minced)
1 garlic clove (minced) ( optional )
1 cup canned beef broth
60ml whipping cream
This is a nice and simple dish which can be precooked and reheated. The red wine can be substituted with Sherry. This is one of my few dishes that can be used as a Vegan dish if the Clotted Cream is substituted.
500g fresh mushrooms, wiped and quartered
1 medium onion, peeled and finely chopped
2 garlic cloves, peeled and crushed ( optional )
30ml olive oil (or sunflower)
100ml red wine
3 tbl Clotted Cream
1 tbl balsamic vinegar
1 tbl spoon of corn flour
1 tsp paprika
1 handful fresh coriander, chopped
Serve with rice.
Clotted Cream adds an English Twist to this popular Italian dish.
500 g of your desired pasta
250 ml Clotted Cream
12 slices pancetta or 12 slice smoked streaky bacon, roughly sliced
400 ml fresh or frozen peas
2 sprigs fresh mint, leaves picked freshly
Grated parmesan cheese
The best scrambled egg in my eyes has to be creamy and wobbly. It should slip off your spoon into your mouth and spread like fluffy ricotta on toast. I love to serve it with Rocket and to add an extra kick combine a large sprinkle of Colman’s English Mustard Powder.
2 large free-range eggs
6 tsp Clotted Cream
Knob of butter
There is no doubt that adding Clotted Cream to your porridge makes a special treat. Make your porridge as usual and mix in a huge dollop or as much as is desired before serving.
160g Rolled oats
600ml Milk or water
1 large dollop of Clotted Cream
This is a really simple recipe, which can be adapted to add whatever tickles your fancy, try substituting the bacon with chicken or add other vegetables.
8 slices of bacon, ( your favourite type )
350ml of grated Swiss cheese or parmesan.
1 small onion or leek.
Nutmeg, salt and pepper to season
Big handful fresh parsley, flat leaf or standard.
I pie crust
A perfect breakfast treat, snack or pudding. I love to slice a banana the night before, freeze it and use instead of ice cubes. Try other frozen fruit too.
12 Ice Cubes
120ml of Clotted Cream.
1 tsp vanilla extract
As much Chocolate or flavoured syrup as required
Mix all ingredients in a blender together.
Rice pudding is an old English favorite, great for cold winter evenings served warm
2 handfuls dried fruit, such as cranberries, sour cherries and blueberries
3 tablespoons caster sugar, plus extra to taste
120g pudding rice
750ml skimmed milk
250ml Clotted Cream
1 stick cinnamon
1 vanilla pod
Crème fraîche, to serve
Fresh redcurrants, to serve
What you can do with Clotted Cream apart from dolloping it on a Lucy's homemade scone with jam…….if you really need an excuse!
Add to, quiches, risottos, sauces, soups. Use it to brighten up your swede, mash potato or rice pudding. Use it in the icing on cakes or in homemade ice creams and Eton Mess. Toppings on pancakes, meringues, brownies, mince pies, fruit salads milkshakes and smoothies. Add to truffles, fudge and real custard.
Most recipes can be altered substituting the milk or fat with Clotted Cream or of course you can just eat it straight out of the tub by the spoonful.
Here are a few of my favourite recipes, if you happen to have some cream left over!
All recipes are based on ingredients for four people, unless otherwise stated.
Try Lucy’s delicious “tried and tested” recipes.