Clotted Cream?!
help, i have a big tub, i brought home from Cornwall, but apart from Scones can't think what to have with it!. i want to eat it all !!Www@FoodAQ@Com
Answers:
Strawbberries and clotted cream, or any kind of berry!.Www@FoodAQ@Com
Devonshire Clotted Cream Fudge
Ingredients
10 ounces caster sugar
3 1/2 ounces golden syrup
8 ounces clotted cream
1/2 teaspoon vanilla extract
Directions
1 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 °C / 240 °F!.
2 Remove from the heat and beat until the mixture becomes thick and creamy!. Pour into a greased 8 inch tin!.
3 Leave for 30 minutes!. Mark into squares with a knife and leave until set!. Cut into pieces and store in an airtight container!.Www@FoodAQ@Com
Ingredients
10 ounces caster sugar
3 1/2 ounces golden syrup
8 ounces clotted cream
1/2 teaspoon vanilla extract
Directions
1 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 °C / 240 °F!.
2 Remove from the heat and beat until the mixture becomes thick and creamy!. Pour into a greased 8 inch tin!.
3 Leave for 30 minutes!. Mark into squares with a knife and leave until set!. Cut into pieces and store in an airtight container!.Www@FoodAQ@Com
165g butter
120g sugar
2 eggs
1/3 tsp grated fresh ginger
1/3 tsp ground ginger
125g self-raising flour
1/3 cup polenta
1 tsp baking powder
120ml milk
4 tbsp marmalade
600ml of clotted cream (fat content of 45 per cent)
Preheat oven to 170C!. Line 6 small metal or china moulds with greaseproof paper!. The small, cylindrical dariole moulds are perfect!. Grease with canola oil spray or rub with soft butter!.
Cream butter and sugar until light and fluffy, stopping to scrape down sides of the bowl with a spatula a couple of times!. Add eggs one at a time!. Add fresh ginger!. Fold through ground ginger, flour, polenta, baking powder and milk!.
Place one heaped tbsp of marmalade in the bottom of each mould!. Spoon mixture evenly between moulds!. Place in a deep baking tray and fill to one-third deep with warm water!. Cover with foil and place in oven for about 1 hour!. Check with a skewer then remove from tray and allow to cool slightly!. Turn each mould upside down and carefully remove greaseproof paper!. Serve with a dollop of clotted creamWww@FoodAQ@Com
120g sugar
2 eggs
1/3 tsp grated fresh ginger
1/3 tsp ground ginger
125g self-raising flour
1/3 cup polenta
1 tsp baking powder
120ml milk
4 tbsp marmalade
600ml of clotted cream (fat content of 45 per cent)
Preheat oven to 170C!. Line 6 small metal or china moulds with greaseproof paper!. The small, cylindrical dariole moulds are perfect!. Grease with canola oil spray or rub with soft butter!.
Cream butter and sugar until light and fluffy, stopping to scrape down sides of the bowl with a spatula a couple of times!. Add eggs one at a time!. Add fresh ginger!. Fold through ground ginger, flour, polenta, baking powder and milk!.
Place one heaped tbsp of marmalade in the bottom of each mould!. Spoon mixture evenly between moulds!. Place in a deep baking tray and fill to one-third deep with warm water!. Cover with foil and place in oven for about 1 hour!. Check with a skewer then remove from tray and allow to cool slightly!. Turn each mould upside down and carefully remove greaseproof paper!. Serve with a dollop of clotted creamWww@FoodAQ@Com
i live in cornwall
i like a little bit in cereals with milk
with cheese cakes and other deserts and puddings but mainly SCONES!!!!!!!!Www@FoodAQ@Com
i like a little bit in cereals with milk
with cheese cakes and other deserts and puddings but mainly SCONES!!!!!!!!Www@FoodAQ@Com
big tub!?Www@FoodAQ@Com