Recipes: Clotted Cream

Clotted Cream Fudge (pictured above)

Prep time: 10 minutes
Cook time: up to 10 minutes
Serves: 40 pieces

Ingredients
275g unrefined caster sugar
100g golden syrup
1 x 227g tub Rodda’s Cornish Clotted Cream
Half a tsp of vanilla essence

Method
Grease and baseline a 20cm tin.

Place all the ingredients in a large saucepan and heat gently, stirring until sugar dissolves. Bring to the boil, cover and boil for 3 minutes. Uncover and continue to boil until the temperature reaches 116 °C / 240 °F. If you do not have a thermometer, you can see if the fudge is ready by dropping a little into a cup of cold water. If a soft ball is formed, it is ready.

Remove from the heat and beat until the mixture becomes thick, a little grainy and more matt, this could take up to 10 minutes. Pour into the tin and leave for 30 minutes. Mark into squares with a knife and leave until set. Cut into pieces and store in an airtight container.

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Autumn Pudding

Prep time: 30 minutes
Setting time: 12 hours
Serves: One large pudding to share


Ingredients
8 slices of white bread (you may need a little more or less depending on the size of your bowl. Slightly stale bread is fine)
2 medium-sized cooking apples
A double handful of blackberries
Any other soft fruit from the garden or hedgerows (Elderberries and autumn fruiting raspberries from the garden are good. A punnet of shop-bought raspberries or red currants would work just as well)

Method
Line a 2-pint round pudding basin with the slices of bread. Depending on the shape of your bowl you probably need to cut a small circle of bread for the base, and then line the sides with V-shaped pieces. Cut a circle of bread for the top of the pudding, and set to one side.

Peel, core and slice the apples and stew gently in a little water. Add the blackberries about 10 minutes before the apples are cooked, and the remaining soft fruit about 5 minutes before the apples are cooked.

Remove from the heat. Then strain the stewed fruit using a sieve but retain all of the liquid in a separate bowl. Now spoon some of the cooking liquid over the bread until there are no white patches left.

Tip the stewed fruit into the bread-lined bowl, and top with the retained bread circle. Lastly spoon over enough of the retained cooking liquid to soak the bread topping.

Next, sit a small plate on top of the bowl, and sit a heavy weight on top of it. Refrigerate for at least 12 and preferably 24 hours. This consolidates the pudding and makes sure it turns out neatly in one piece.

To serve, turn the pudding out onto a large plate, dust with icing sugar, and top with a sprig of mint. Crown with a dollop of Rodda’s Cornish clotted cream and you’re good to go! 

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Clotted Cream Truffles

Prep time: 20 minutes
Serves: 25


Ingredients
227g tub Cornish Clotted Cream
200g 70% cocoa solids chocolate
50g good quality cocoa powder

Method
Melt the chocolate either in a bain marie or in the microwave.

Stir the clotted cream into the chocolate until the mixture is silky smooth. Chill for 2-3 hours.

Have a plate ready with the cocoa powder. Then use a melon baller dipped in hot water to shape the truffles by running it through the truffle mix. Drop into the cocoa. You will need to dip the melon baller into the hot water after each truffle. Alternatively you can use 2 teaspoons.

After you have done 5 or 6 truffles, roll them in the cocoa and then set aside and continue rolling and dusting until you have finished all the mixture. If you want a more uniform finish dust the truffles, roll in your hand to form a smooth ball and then dust again in the cocoa.

Chill over night if you can or for at least 4 hours. If kept in the fridge these truffles can last for up to two weeks (if they last that long)!

For a contemporary twist, try flavouring your truffles with a 1/4tsp minced chilli, the zest of an unwaxed lemon or 1/2tsp Cornish sea salt.

More recipes found at: www.roddas.co.uk