Looks like one of those things that might not be nationwide.

It's always seemed to fiddly to me. But that Nigella version certainly looks do-able.

Bit weird though.The Joe Pastry one has the mix put in the oven for the cream to rise while the Nigella one has it in a cool place for the cream to rise.

I see your question has been comprehensively answered - but I just thought I'd pop in to say that I am by no means a baking guru; I am merely allowed to sous-chef for my OH who is a consummate expert, and occasionally assist her in the geometry/arithmetic and structural engineering of weird-shaped cake constructions... my real expertise lies in the consumption of the resulting confections

Both methods require gentle heat for several hours in order for the cream to rise - it's basically the same, I think it's just the way they have described it. With the baked method, I understand that causes a reduction in volume and results in a 'crust' on the cream (like clotted cream has) then needs to cool for 8 hours to solidify; with Nigella's version, the cream/milk is heated in a saucepan and then set aside for a similar result.

I read through some of the comments on the Joe Pastry one, they suggest other methods and offer up the results of trials (including using a crock pot or adding a small amount of cream cheese), quite informational and interesting to read.

Sure...it's just that one goes straight in the oven while the Nigella one spends several hours in a cool place before going to the heat.

I wonder why one has milk and cream and the other just cream.

I'd still be happy enough with a jar of clotted cream though.

My Mum used to have a cream making attachment on her Kenwood mixer, I can still remember the sound of cream being made. I have also found the jars of devonshire/ extra thick cream here.

Hi
Unless you find a friendly farmer to buy your milk direct from ....
you wont be able to make your own real clotted cream
Sadly here in canada the most you can legally achieve is roughly the same as the 'devonshire cream' as sold in the supermarkets in small bottles, and not really worth all the effort taken to make it.
cheers
jerry

I've remembered that some of the unsalted butter packs used to have a recipe on them for making cream using the butter. This is all I can find so far

How to Make Heavy Cream: 10 Steps (with Pictures) - wikiHow

I used to make cream like that years n years ago with a Bel Cream Maker http://www.ebay.co.uk/itm/Vintage-Be...-/261988450172


Recipe for ingredients for double/single/whipped/Devon cream within the link:
Cooking in someone else's kitchen: Another historic appliance

If anyone is in the UK and sees any in a charity shop or similar I'm sure we can find a home for them here! (They seem to be going for about £2.50 on Ebay UK).

I heard the embargo was liften in October but can not find double cream anywhere, Loblaws have now discontinued carrying the bottles of Devon Cream

This is without a doubt one of my main issues with Canada but no one seems to have a clue where to get that cream.

http://britishexpats.com/forum/maple.../cream-858698/

Today from superstore I bought a jar of English Devonshire cream, it's 48% and I havent opened it yet, it isdifferent from the other jars I used to get and I found quite by accident whilst picking up brie and roquefort, why it was in that fridge I have no idea!

First world problems

You know how to lead a man on don't you.

I kept my eyes peeled in Superstore today but no sign of anything.

Some consolation though as they were practically giving away a lot of their steak today. And lamb chops. And fancy chicken breast stuffed with interesting ingredients.

I don't seem to seem to be able to load pictures...I'll try again tomorrow.

Too drunk?