Step 1

Add the double cream to the instant pot (or use pot in pot to reduce the size of container in the fridge later).

Step 2

Put the lid on the instant pot (no need to seal).

Step 3

Use the yoghurt setting to first boil the cream and then leave warm for 8 to 10 hours.

Step 4

Remove the cream and leave to cool for around 1 hour.

Step 5

Cover and leave to cool in the fridge for around 12 hours.

Step 6

Remove any liquid whey which will have formed (you can use this to make your scones beautiful and rich).

Step 7

Your clotted cream is ready. It should keep for around 4 days in the fridge and any you don't use will freeze well for up to 6 months.