So essential for cream tea but not exclusive to, the clotted cream is one of the best “unhealthy” products. It is said that a 100 gram tub of clotted cream is equivalent to a 200 gram cheeseburger. I’m willing to take this creamy gift from the cow before it was reduced to ground meat. My favourite is no less than Rodda’s clotted cream, a family enterprise that dates back in 1890 when Eliza Jane Rodda gently baked rich local cream in her farmhouse kitchen in Cornwall. Since then, Rodda has become England’s number one ‘cottage industry” manufacturer of clotted cream, ranging from five tons to 25 tons produced in a day.  When I bake scones, it has to be the real cream tea experience so I take the long trip to Stonemanor (an English grocery) where I can find the short-date Rodda’s clotted cream and Wilkin and Sons Tiptree raspberry jam (I never made one!). Rodda’s is creamy, thick, velvety and sinful.  I’m ready to take in 586 kilocalories. Read the vital information at the back of the packaging: “take your scone, add a layer of jam, and then (only then!) a generous dollop of Rodda’s….you get a lot more on that way.” Clotted cream also goes best with apple pie, poach pears, chocolate brownie, pancakes, sticky toffee pudding, etc. I buy several tubs and freeze them. Just thaw in the fridge a day before. If unavailable, I get kaymak, the Turkish equivalent or the Maquee de Brabant, the Belgian half-equivalent. Otherwise, simply mix mascarpone with a bit of sugar and vanilla.