Thankfully, my eldest sister found a recipe for Mock Devonshire Cream. We became a wee bit addicted to it. We served it not only with scones, but with quick breads as well. I remember my dad asking hopefully, when I told him I had made banana bread, if I had made some of that white spread to go on top.
Sunday 1st of November 2020
I've made it a few times and came out great. Yes,it's time consuming but well wearth it. The backing and cooling. None of that cream cheese stuff.
Monday 17th of February 2020
I tried making it once. I scoured all of the stores, and specialty shops to find the highest fat content (35% or higher). It has to be just pasteurized, but not ultra pasteurized. I put it in a shallow baking dish, covered and I baked it for 12 hours at 170° . I took it out and allowed it to cool until room temperature, and then I refrigerated it for 10 more hours. I was super disappointed that after all of the effort, and expense, it did not work. Not lazy. Just do not have access to the proper cream.
Tuesday 18th of February 2020
Aw, that's too bad that it didn't work out! I've seen a recipe for Instant Pot Devonshire cream, and I want to give that a try!
Friday 24th of June 2016
Interesting! I tried some jarred Devonshire cream, and it had a bit of a tangy, nutty flavor, and it was thicker than whipped cream. Perhaps it wasn't a good representation of the real thing. I'd like to try making actual clotted cream sometime!
Wednesday 22nd of June 2016
Clotted cream is nothing like this! It's just very thick, fatty cream. It's got no cheese taste and the mouthfeel is nothing like butter.
If you can't get hold if it easily, the best sub would be some soft peaked whipped cream - just plain.
Tuesday 27th of February 2018
I want to know why American's can't make it (to me this is the epitomy of why America isn't so Great!)