Homemade clotted cream

Ingredients

• 750ml double cream
• 30g unsalted butter

Method

1. You will need a large, non-stick frying pan. This is essential so the water in the cream is able to evaporate, leaving no whey at the end. 
2. Place 750ml double cream and 30g unsalted butter in your pan over a low to medium heat. Stir constantly with a silicone spatula until it reaches a simmer. 
3. Don’t let it boil and keep stirring until it’s reduced by half.  This should take approximately 20 minutes.
4. Pour into a shallow glass or ceramic dish, the larger the better. A larger surface area will give you a more golden, buttery crust – the best bit! 
5. Pop in the fridge overnight to firm up. If you’re in a rush, the cream will be ready to eat in a couple of hours but it does thicken more the longer you leave it. 
6. Kept in the fridge in an airtight container it will last for up to 7 days. Once opened use within 3 days.