[DanaC]

Yeah, clotted is a little different here :p

Clotted cream has been described as having a "nutty, cooked milk" flavour,[3] and a "rich sweet flavour" with a texture that is grainy, sometimes with oily globules on the crusted surface.[4][5] It is a thick cream, with a very high fat content (a minimum of 55%, but an average of 64%); in the United States it would be classified as butter.[6] Despite its popularity, virtually none is exported due to it having a very short shelf life.[6]


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Clotted cream is an essential part of a cream tea, a favourite with tourists in Cornwall and Devon. It is served on scones—or the more traditional 'splits' in Cornwall[35]—with strawberry or raspberry jam, along with a pot of tea. Traditionally, there are differences in the way it is eaten in each county: in Devon, the cream is traditionally spread first on the scone, with the jam dolloped on top; in Cornwall the jam is spread first with a dollop of cream.[36] Cream teas spread to southern Australia as early immigrants from Cornwall and Devon took their traditional recipes with them.[37] In 2010, Langage Farm in Devon started a campaign for "Devon cream tea" to have protected designation of origin similar to "Cornish clotted cream".[38][39] One variation on a cream tea is called "Thunder and Lightning" which consists of a round of bread, topped with clotted cream and golden syrup, honey or treacle.[40]

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It can be used as an accompaniment to hot or cold desserts. Clotted cream, especially clotted cream from Devon, where it is less yellow due to lower carotene levels in the grass, is regularly used in baking. It is used throughout the south-west of England in the production of ice cream,[41] and fudge.[42

http://en.wikipedia.org/wiki/Clotted_cream