Step 1

Preheat the oven to 175ºF/80ºC.

Step 2

Pour 5 Fl oz/150ml each into three ramekins (or small oven-safe bowls). You can prepare this recipe in one large, shallow baking dish or several smaller ramekins. No matter the size of the dish you use, the aim is to pour only 1 ½-2 inches (4-5 cm) of cream into the dish.

Step 3

Place the ramekins on an oven tray, transfer them to the middle shelf of the oven, and bake for 12 hours, untouched.

Step 4

Remove the ramekins from the oven and allow them to cool completely at room temperature.When you remove the ramekins from the oven, you’ll notice the cream may seem slightly liquidy. This will thicken as it cools, though.

Step 5

Cover the ramekins with plastic wrap and transfer them to the fridge. Leave the clotted cream to chill for around 8 hours or overnight.

Step 6

Remove the ramekins from the fridge, use a spoon to lift up a corner, and pour out any liquid below the thick layer of cream, if there is any. Mix everything remaining together. If it's too thick, spoon some of the discarded liquid back into it - and voila!You’ll notice a golden crust on top. Don't be tempted to discard this. This is what makes this recipe so special and is absolutely delicious. Just mix it right into the cream.The leftover liquid (if there is any) is whey and can be used to add to smoothies, when making oatmeal, baking (including making homemade scones!), etc.

Step 7

In the fridge: Cover it tightly or transfer it to an airtight container and store it for 7-10 days. While chilling, it can become as thick as butter. So it's best to bring it back to room temperature for optimal "spreading" consistency. In the freezer: Keep for up to 3 months. Allow it to thaw in the fridge before using it again, mixing it well first.