Step 1

Pre-heat your oven to 175°F (80°C)

Step 2

Pour your cream into a large 9x14in oven safe dish. You want a dish with a large surface area so you get the most clotted cream.

Step 3

Place in the center of the oven and bake for a full 12 hours. I know this is a long time, but once you taste it, it’s well worth it. I put mine in the oven overnight so it's ready in the morning. Note: Make sure your oven doesn’t switch off after a certain amount of hours.

Step 4

After the 12 hours remove your dish from the oven. You will notice a bubbly, yellow surface. This is the clotted cream.

Step 5

Allow to cool at room temperature then cover and put in the fridge overnight for it to set.

Step 6

The next day, spoon the firm clotted cream into a jar leaving the liquid that has separated behind. You can use this liquid in the making of scones.

Step 7

Spread the clotted cream on scones with jam. Store your clotted cream in the fridge for up to 5 days.