Tue, 22 May 2012
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Food blogger Marie Rayner of The English Kitchen spreads the sweetness around with these tips on how to serve a proper cream tea.You will find 'Cream Teas' on offer throughout the UK, but they are truly a speciality of the SouthWest...Devon and Cornwall areas. I have seen Welsh Cream Teas, as well as Cream Teas, being offered in many other areas of the UK. In general nowadays, they are offered in tearooms across the UK wherever someone wants to give an impression of British influence.
A traditional cream tea is comprised of two fresh scones, strawberry jam, clotted cream and a cup of hot tea. I like to use Sultana Scones. You can find my recipe for those HERE. I promise you, they are delicious!
If you don't have homemade strawberry jam or preserves (the best), then you should use a really good quality store bought variety. I like to use Bon Maman or TipTree preserves, because they have lots of lovely berry chunks in them.
What is clotted cream?
Rich, thick and indulgent, clotted cream is a delicious cream with the consistency of soft butter. Produced on many dairy farms in SouthWest England, it is made by placing unpastuerized milk in shallow pans over indirect heat. Once warmed it is then left to cool slowly, undisturbed. The cream then rises to the surface and forms 'clots' or 'clouts. It has a nutty, cooked milk flavour, with at least 55 per cent butter fat, giving it a pale yellow colour that is often topped with a deeper yellow crust. It is an essential ingredient in a true 'Cream Tea', and makes a fabulously tasty and rich filling for a sponge cake, especially when layered with fresh fruit. It also makes wonderful ice cream.
Marie Rayner moved over to the UK from the East Coast of Canada in the year 2000. For the first ten years, she worked as a personal chef on a country manor estate situated in the Garden of England. She is now retired and blissfully cooking away for her husband, the Toddster, and their little pup Miztie in a little terraced house in the beautiful NorthWest. She is the author of a cookbook, based on a lifetime of recipes and cooking experience, entitled Recipes From The Big Blue Binder. You can also visit her blog The English Kitchen.
Text and photos: Marie Rayner
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