20 Decadent Clotted Cream Recipes Irresistibly Creamy

Feeling like indulging in something luxuriously creamy? You’re in for a treat! Our roundup of 20 Decadent Clotted Cream Recipes is here to whisk you away to a world of irresistibly rich and velvety delights. Perfect for home cooks looking to add a touch of British elegance to their baking or simply craving the ultimate comfort food. Dive in and discover your next favorite creation!

Traditional English Scones with Clotted Cream

Guess what? You can whip up these Traditional English Scones with Clotted Cream right in your own kitchen. They’re perfect for a cozy afternoon tea or a fancy brunch.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1/4 cup granulated sugar (adjust to taste)
• 1 tbsp baking powder (for that perfect rise)
• 1/2 tsp salt (balances the sweetness)
• 6 tbsp cold unsalted butter, cubed (keeps scones flaky)
• 1/2 cup whole milk (or heavy cream for richer scones)
• 1 large egg (for binding)
• 1 tsp vanilla extract (adds a hint of flavor)
• Clotted cream and jam, for serving

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add cold butter cubes. Use your fingers to rub the butter into the flour until it resembles coarse crumbs.
4. In a small bowl, whisk together milk, egg, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients. Stir until just combined; don’t overmix.
6. Turn the dough onto a floured surface. Gently pat into a 1-inch thick circle.
7. Use a 2-inch round cutter to cut out scones. Place them on the prepared baking sheet.
8. Bake for 12-15 minutes, or until golden brown on top.
9. Let cool on a wire rack for 5 minutes before serving.

Now, these scones are best enjoyed warm, split open, and slathered with clotted cream and jam. The texture? Light, fluffy, and just crumbly enough. Never underestimate the joy of a homemade scone—it’s a game-changer.

Clotted Cream Strawberry Shortcake

Got a hankering for something sweet and satisfying? You’re in for a treat with this clotted cream strawberry shortcake. It’s the perfect blend of fluffy, buttery cake, juicy strawberries, and rich clotted cream that’ll have you coming back for seconds.

Ingredients

• 2 cups all-purpose flour (sifted for lightness)
• 1/4 cup granulated sugar (adjust to taste)
• 1 tbsp baking powder (for that perfect rise)
• 1/2 tsp salt (to balance the sweetness)
• 1/2 cup unsalted butter (cold and cubed)
• 3/4 cup whole milk (or any milk you prefer)
• 1 tsp vanilla extract (for a hint of flavor)
• 1 cup clotted cream (chilled)
• 2 cups fresh strawberries (sliced, plus extra for garnish)
• 2 tbsp powdered sugar (for dusting)

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
3. Add the cold, cubed butter to the dry ingredients. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
4. Pour in the milk and vanilla extract. Stir just until the dough comes together—don’t overmix.
5. Turn the dough onto a floured surface and gently pat it into a 1-inch thick circle. Use a round cutter to stamp out shortcakes.
6. Place the shortcakes on the prepared baking sheet, leaving space between each. Bake for 12-15 minutes, or until golden brown.
7. While the shortcakes cool, whip the clotted cream until soft peaks form.
8. Slice the strawberries and toss them with a bit of sugar if they’re not sweet enough.
9. To assemble, split a shortcake in half. Spoon a generous amount of clotted cream on the bottom half, top with strawberries, and replace the top half.
10. Dust with powdered sugar and garnish with extra strawberries if desired.

So there you have it—a dessert that’s as delightful to look at as it is to eat. The shortcakes are tender and crumbly, the strawberries add a fresh burst of flavor, and the clotted cream brings it all together with its luxurious texture. Serve it at your next brunch or as a special weekend treat.

Lemon Curd and Clotted Cream Tart

Got a craving for something sweet with a tangy twist? This lemon curd and clotted cream tart is the perfect blend of creamy and citrusy, sure to brighten up your day.

Ingredients

• 1 1/2 cups all-purpose flour (for a flakier crust, chill it before using)
• 1/2 cup unsalted butter, cold and cubed (keeps the crust tender)
• 1/4 cup granulated sugar (adjust to taste)
• 1/4 tsp salt (balances the sweetness)
• 1 cup lemon curd (homemade or store-bought)
• 1/2 cup clotted cream (for a richer flavor, use Devon cream)
• 1 tbsp powdered sugar (for dusting, optional)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large bowl, mix the flour, sugar, and salt. Add the cold butter cubes and use your fingers to rub them into the flour until the mixture resembles coarse crumbs.
3. Press the mixture firmly into a 9-inch tart pan, making sure to evenly cover the bottom and sides. Chill in the fridge for 15 minutes to prevent shrinking.
4. Bake the crust for 15-20 minutes, or until golden brown. Let it cool completely on a wire rack.
5. Spread the lemon curd evenly over the cooled crust, then dollop the clotted cream on top, gently spreading it to cover the curd.
6. Chill the tart in the refrigerator for at least 1 hour before serving to set the layers.
7. Dust with powdered sugar just before serving for a sweet finish.

The tart offers a delightful contrast between the crisp crust, smooth lemon curd, and velvety clotted cream. Serve it chilled with a cup of tea for an afternoon treat that feels indulgent yet refreshing.

Clotted Cream Victoria Sponge Cake

This Clotted Cream Victoria Sponge Cake is the perfect blend of simplicity and elegance. You’ll love how the light sponge pairs with the rich clotted cream and sweet jam.

Ingredients

• 1 cup unsalted butter, softened (plus extra for greasing)
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 2 cups self-rising flour, sifted (or all-purpose flour plus 2 tsp baking powder)
• 1/2 cup clotted cream
• 1/4 cup strawberry jam (or any flavor you prefer)
• Powdered sugar, for dusting

Instructions

1. Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans with butter and line the bottoms with parchment paper.
2. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
3. Add the eggs one at a time, beating well after each addition to ensure a smooth batter.
4. Gently fold in the sifted flour until just combined. Be careful not to overmix to keep the sponge light.
5. Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
6. Bake for 20-25 minutes, or until the cakes are golden and a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
8. Once cooled, spread the clotted cream over one cake layer, then top with strawberry jam. Place the second cake layer on top.
9. Dust the top with powdered sugar before serving.

Rich and creamy, this cake is a delightful treat with its tender crumb and luscious filling. Serve it with a cup of tea for an afternoon indulgence or as a show-stopping dessert at your next gathering.

Clotted Cream and Jam Thumbprint Cookies

Back in the day, my grandma used to whip up these clotted cream and jam thumbprint cookies that were the talk of the town. You’re going to love how simple they are to make, and the combo of rich cream and sweet jam is just unbeatable.

Ingredients

• 1 cup unsalted butter, softened (room temp is key for easy mixing)
• 1/2 cup granulated sugar (for that perfect sweetness)
• 2 cups all-purpose flour (sifted to avoid lumps)
• 1/4 tsp salt (just a pinch to balance flavors)
• 1/2 cup clotted cream (the star of the show)
• 1/4 cup your favorite jam (strawberry or raspberry works great)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
3. Gradually mix in the flour and salt until just combined. Don’t overmix to keep the cookies tender.
4. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
5. Use your thumb or the back of a spoon to make an indentation in the center of each ball.
6. Fill each indentation with a small dollop of clotted cream, then top with a teaspoon of jam.
7. Bake for 12-15 minutes, or until the edges are just starting to turn golden.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Ready to dig in? These cookies are a dreamy mix of buttery, creamy, and fruity flavors, with a texture that’s crisp on the outside and tender inside. Try serving them with a cup of tea for the ultimate afternoon treat.

Clotted Cream Panna Cotta with Berries

Just when you thought panna cotta couldn’t get any richer, here comes clotted cream to take it to the next level. This version is silky, indulgent, and topped with fresh berries for a pop of color and tartness.

Ingredients

• 1 cup heavy cream (for a lighter version, you can use half-and-half)
• 1/2 cup clotted cream (find it in the dairy section or make your own)
• 1/4 cup sugar (adjust if you like it less sweet)
• 1 tsp vanilla extract (pure for the best flavor)
• 1 packet unflavored gelatin (about 2 1/4 tsp)
• 2 tbsp cold water (to bloom the gelatin)
• 1 cup mixed berries (strawberries, raspberries, and blueberries work great)

Instructions

1. In a small bowl, sprinkle the gelatin over cold water. Let it sit for 5 minutes to bloom.
2. In a saucepan over medium heat, warm the heavy cream, clotted cream, and sugar until the sugar dissolves. Do not boil.
3. Remove from heat. Stir in the vanilla extract and bloomed gelatin until completely dissolved.
4. Strain the mixture through a fine sieve into a jug for a smoother texture.
5. Pour into 4 ramekins or glasses. Chill in the refrigerator for at least 4 hours, or until set.
6. Before serving, top with mixed berries. For a fancy touch, you can lightly toss the berries in a bit of sugar or honey.

Yum, the panna cotta is creamy with a slight tang from the clotted cream, perfectly balanced by the fresh berries. Try serving it with a drizzle of berry coulis for an extra special dessert.

Clotted Cream Chocolate Eclairs

Craving something sweet and indulgent? These clotted cream chocolate eclairs are the perfect treat to satisfy your dessert cravings, combining fluffy pastry, rich cream, and decadent chocolate in every bite.

Ingredients

• 1 cup water (for a lighter pastry, use milk)
• 1/2 cup unsalted butter (cut into pieces for easier melting)
• 1 cup all-purpose flour (sift for a smoother dough)
• 4 large eggs (room temperature for better incorporation)
• 1 cup clotted cream (chill for easier piping)
• 1/2 cup dark chocolate chips (melt slowly to avoid burning)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a medium saucepan, combine water and butter. Bring to a boil over medium heat, stirring occasionally.
3. Once boiling, reduce heat to low and add flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan, about 1 minute.
4. Remove from heat and let cool for 2 minutes. Add eggs one at a time, beating well after each addition until the dough is smooth and shiny.
5. Transfer dough to a piping bag fitted with a large round tip. Pipe 4-inch logs onto the prepared baking sheet, spacing them 2 inches apart.
6. Bake for 25-30 minutes, or until golden brown and puffed. Do not open the oven door during the first 20 minutes to prevent collapsing.
7. Remove from oven and immediately poke a small hole in each eclair to release steam. Cool completely on a wire rack.
8. Once cooled, fill a piping bag with clotted cream and pipe into each eclair through the hole.
9. Melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Dip the top of each eclair into the chocolate and let set.

Fluffy, creamy, and chocolatey, these eclairs are a dream come true. Serve them at your next brunch or enjoy as a luxurious afternoon snack for a truly special treat.

Clotted Cream Bread Pudding

You’ve probably had bread pudding before, but clotted cream takes this classic dessert to a whole new level of richness. Imagine biting into a warm, custardy slice that’s perfectly sweet with a hint of vanilla—this is that kind of comfort food.

Ingredients

• 4 cups day-old bread, cubed (stale bread works best)
• 1 cup clotted cream (or heavy cream for a lighter version)
• 1 cup whole milk
• 1/2 cup granulated sugar (adjust to taste)
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• Pinch of salt

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch baking dish.
2. In a large bowl, whisk together the clotted cream, milk, sugar, eggs, vanilla extract, cinnamon, and salt until smooth.
3. Add the bread cubes to the bowl and gently toss until all the bread is coated with the custard mixture. Let it sit for 10 minutes to allow the bread to absorb the liquid.
4. Pour the mixture into the prepared baking dish and spread it out evenly.
5. Bake for 45-50 minutes, or until the top is golden brown and the center is set but still slightly jiggly.
6. Remove from the oven and let it cool for at least 10 minutes before serving.

Now, this clotted cream bread pudding is all about the contrast between the crispy top and the soft, creamy interior. Serve it warm with a drizzle of caramel sauce or a scoop of vanilla ice cream for an extra indulgent treat.

Clotted Cream Cheesecake with Raspberry Swirl

Fancy a dessert that’s as luxurious as it is delicious? This clotted cream cheesecake with a raspberry swirl is your ticket to dessert heaven. It’s creamy, tangy, and just the right amount of sweet.

Ingredients

• 2 cups graham cracker crumbs (store-bought or homemade)
• 1/2 cup unsalted butter, melted (plus extra for greasing)
• 1 1/2 cups clotted cream (or heavy cream as a substitute)
• 24 oz cream cheese, room temperature (for smoother blending)
• 3/4 cup granulated sugar (adjust to taste)
• 3 large eggs, room temperature
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 cup raspberry preserves (seedless for a smoother swirl)

Instructions

1. Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan with butter.
2. Mix graham cracker crumbs and melted butter in a bowl until combined. Press firmly into the bottom of the pan to form the crust.
3. Bake the crust for 10 minutes, then let it cool. Tip: This helps prevent a soggy crust.
4. Beat cream cheese and sugar on medium speed until smooth, about 3 minutes. Tip: Scrape the bowl sides to ensure even mixing.
5. Add eggs one at a time, beating well after each. Mix in vanilla and clotted cream until just combined. Tip: Overmixing can introduce air bubbles.
6. Pour the filling over the crust. Drop spoonfuls of raspberry preserves on top, then swirl with a knife.
7. Bake for 50-60 minutes until the edges are set but the center slightly jiggles. Cool in the oven with the door ajar for 1 hour, then refrigerate for 4 hours.

The cheesecake is velvety with a rich clotted cream flavor, balanced by the bright raspberry swirl. Serve chilled with fresh raspberries for an extra pop of color and freshness.

Clotted Cream and Honey Pancakes

Mornings just got better with these clotted cream and honey pancakes. They’re fluffy, rich, and just the right amount of sweet to kickstart your day.

Ingredients

• 1 cup all-purpose flour (sifted for extra fluffiness)
• 2 tbsp sugar (adjust to taste)
• 1 tsp baking powder
• 1/2 tsp salt
• 3/4 cup milk (whole milk recommended for richness)
• 1 large egg (room temperature)
• 2 tbsp melted butter (or any neutral oil)
• 1/2 cup clotted cream (plus extra for serving)
• 2 tbsp honey (for drizzling, adjust to taste)

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. In another bowl, beat the milk, egg, and melted butter until well combined.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined; a few lumps are okay. Tip: Overmixing leads to tough pancakes.
4. Heat a non-stick skillet over medium heat (350°F if using an electric griddle). Lightly grease with butter or oil.
5. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
6. Flip and cook until golden brown, about 1-2 minutes more. Tip: Adjust heat if pancakes are browning too quickly.
7. Serve warm with a dollop of clotted cream and a generous drizzle of honey. Tip: For an extra touch, add fresh berries or a sprinkle of cinnamon.

Perfectly golden with a melt-in-your-mouth texture, these pancakes are a dream. The clotted cream adds a luxurious richness, while the honey brings a natural sweetness. Try stacking them high for an impressive brunch centerpiece.

Clotted Cream Buttercream Frosting

You’ve probably heard of clotted cream in your favorite British dramas, but have you ever thought about turning it into a luxurious buttercream frosting? This recipe transforms that rich, velvety cream into a frosting that’s perfect for elevating your cakes and cupcakes.

Ingredients

• 1 cup unsalted butter, softened (room temperature for easy mixing)
• 1/2 cup clotted cream (chilled works best for stability)
• 4 cups powdered sugar (sifted to avoid lumps)
• 1 tsp vanilla extract (pure for the best flavor)
• A pinch of salt (balances the sweetness)

Instructions

1. In a large bowl, beat the softened butter with an electric mixer on medium speed until creamy, about 2 minutes.
2. Add the clotted cream to the bowl and mix on low speed until just combined, then increase to medium speed for 1 minute to fully incorporate.
3. Gradually add the sifted powdered sugar, 1 cup at a time, mixing on low speed after each addition to prevent a sugar cloud.
4. Once all the powdered sugar is added, mix in the vanilla extract and a pinch of salt. Increase the speed to medium-high and beat for 2 minutes until the frosting is light and fluffy.
5. If the frosting is too thick, add a tablespoon of milk to thin it out. If it’s too thin, add a bit more powdered sugar until you reach the desired consistency.

This clotted cream buttercream frosting is unbelievably smooth with a rich, buttery flavor that’s not overly sweet. Try it on a vanilla sponge cake for a classic combo, or get creative by piping it onto scones for a decadent twist on afternoon tea.

Clotted Cream and Blueberry Muffins

So, you’re looking for a treat that’s a bit fancy but totally doable for a weekend bake? These clotted cream and blueberry muffins are your answer. They’re fluffy, rich, and packed with juicy blueberries for that perfect bite.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1/2 cup granulated sugar (or adjust to taste)
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup clotted cream (or substitute with heavy cream in a pinch)
• 1 large egg
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1 1/2 cups fresh blueberries (tossed in 1 tbsp flour to prevent sinking)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In another bowl, mix the clotted cream, egg, milk, and vanilla until smooth.
4. Gently fold the wet ingredients into the dry until just combined—overmixing leads to tough muffins.
5. Toss the blueberries with a tablespoon of flour (this keeps them from sinking to the bottom).
6. Fold the blueberries into the batter gently.
7. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
8. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
9. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack.

Delightfully tender with a creamy richness, these muffins are best served warm. Try them with a dollop of extra clotted cream on top for an indulgent twist.

Clotted Cream Rice Pudding

Perfect for those cozy nights in, this clotted cream rice pudding is a creamy, dreamy dessert that’s surprisingly simple to whip up. You’ll love how the rich clotted cream elevates the classic rice pudding to something truly special.

Ingredients

• 1 cup short-grain rice (Arborio works great for extra creaminess)
• 4 cups whole milk (for the richest flavor)
• 1/2 cup clotted cream (or heavy cream in a pinch)
• 1/4 cup sugar (adjust to taste)
• 1 tsp vanilla extract (pure for the best flavor)
• A pinch of salt (to balance the sweetness)

Instructions

1. Rinse the rice under cold water until the water runs clear to remove excess starch.
2. In a large saucepan, combine the rinsed rice, milk, and a pinch of salt. Bring to a gentle boil over medium heat, stirring occasionally to prevent sticking.
3. Once boiling, reduce the heat to low and simmer for 25 minutes, stirring frequently, until the rice is tender and the mixture has thickened.
4. Stir in the sugar and vanilla extract, cooking for another 5 minutes to dissolve the sugar completely.
5. Remove from heat and fold in the clotted cream until fully incorporated. Let it sit for 5 minutes to thicken slightly before serving.

Great served warm or chilled, this pudding has a luxuriously smooth texture with a hint of vanilla. Try topping it with a drizzle of honey or a sprinkle of cinnamon for an extra flavor boost.

Clotted Cream Banana Bread

Mmm, imagine biting into a slice of banana bread that’s extra moist and rich, thanks to the luxurious addition of clotted cream. This isn’t your average banana bread—it’s a decadent twist on the classic that you’ll want to make again and again.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened (or use salted butter and reduce added salt)
• 3/4 cup brown sugar, packed
• 2 large eggs, room temperature
• 1/2 cup clotted cream (find it in the dairy section or make your own)
• 3 ripe bananas, mashed (about 1 1/2 cups)
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper for easy removal.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter and brown sugar together until light and fluffy, about 2 minutes. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
4. Add the eggs one at a time, beating well after each addition. Then, mix in the clotted cream, mashed bananas, and vanilla extract until combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until no flour streaks remain. Tip: Overmixing can lead to a tough bread, so stop as soon as it’s combined.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top is browning too quickly, tent it with aluminum foil halfway through baking.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Unbelievably tender and moist, this clotted cream banana bread has a subtle richness that sets it apart. Serve it warm with a dollop of extra clotted cream on top for an indulgent breakfast or afternoon treat.

Clotted Cream Cinnamon Rolls

Hey, you know those mornings when you crave something sweet, buttery, and a little bit fancy? These clotted cream cinnamon rolls are your answer. They’re fluffy, rich, and have that perfect cinnamon swirl.

Ingredients

• 2 cups all-purpose flour (plus extra for dusting)
• 1/4 cup granulated sugar (adjust to taste)
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup clotted cream (or heavy cream as a substitute)
• 1/4 cup unsalted butter, melted (plus extra for greasing)
• 1/2 cup milk (whole milk preferred)
• 1 tbsp ground cinnamon
• 1/4 cup brown sugar (packed)

Instructions

1. Preheat your oven to 375°F (190°C). Grease a baking dish with butter.
2. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
3. Add clotted cream, melted butter, and milk to the dry ingredients. Stir until a soft dough forms.
4. Turn the dough onto a floured surface. Knead lightly for about 1 minute until smooth.
5. Roll the dough into a 12×9 inch rectangle. Tip: Use a rolling pin for even thickness.
6. Sprinkle cinnamon and brown sugar evenly over the dough. Leave a small border around the edges.
7. Starting from the long side, roll the dough tightly into a log. Pinch the seam to seal.
8. Cut the log into 9 equal pieces. Tip: Use a sharp knife or dental floss for clean cuts.
9. Arrange the rolls in the prepared baking dish. Bake for 20-25 minutes until golden brown.
10. Let the rolls cool for 5 minutes before serving. They’re best enjoyed warm, with an extra dollop of clotted cream on top.

The rolls come out incredibly soft with a gooey cinnamon center. Try serving them with a drizzle of caramel for an extra indulgent treat.

Clotted Cream Lemon Bars

Mmm, imagine biting into a buttery, crumbly crust topped with a layer of tangy lemon filling and a dollop of rich clotted cream. These clotted cream lemon bars are the perfect blend of sweet and tart, sure to brighten up any day.

Ingredients

• 1 cup all-purpose flour (for a tender crust)
• 1/2 cup unsalted butter, chilled and cubed (keeps the crust flaky)
• 1/4 cup powdered sugar (to sweeten the crust just right)
• 3 large eggs (room temperature for smoother mixing)
• 1 cup granulated sugar (adjust to your sweetness preference)
• 1/2 cup fresh lemon juice (about 3 lemons, for that zesty kick)
• 1 tbsp lemon zest (adds an extra layer of lemon flavor)
• 1/2 cup clotted cream (for topping, chill it first for easier spreading)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a bowl, mix 1 cup flour and 1/4 cup powdered sugar. Add 1/2 cup cubed butter and use your fingers to rub it in until the mixture resembles coarse crumbs.
3. Press the mixture firmly into the prepared pan. Bake for 15-20 minutes until the edges are lightly golden. Tip: Prick the base with a fork if it puffs up.
4. While the crust bakes, whisk 3 eggs, 1 cup granulated sugar, 1/2 cup lemon juice, and 1 tbsp lemon zest in a bowl until smooth.
5. Pour the lemon mixture over the hot crust. Return to the oven and bake for another 20-25 minutes until the filling is set. Tip: The center should jiggle slightly; it’ll firm up as it cools.
6. Let the bars cool completely in the pan on a wire rack. Then, chill in the fridge for at least 2 hours for cleaner slices.
7. Spread 1/2 cup clotted cream over the cooled bars. Tip: Use a warm knife for smooth cuts.

Fresh out of the fridge, these bars offer a delightful contrast between the creamy topping and the zesty lemon layer. Serve them chilled with a sprinkle of lemon zest on top for an extra pop of color and flavor.

Clotted Cream Pavlova with Fresh Fruit

Kick off your dessert game with this clotted cream pavlova that’s as fun to make as it is to eat. You’ll love the crisp shell and soft, marshmallow-like center, topped with lush clotted cream and fresh fruit.

Ingredients

• 4 large egg whites, at room temperature (for better volume)
• 1 cup granulated sugar (superfine works best)
• 1 tsp white vinegar (helps stabilize the meringue)
• 1 tsp cornstarch (for a chewy center)
• 1 cup clotted cream (or whipped cream as a substitute)
• 2 cups mixed fresh fruit (berries, kiwi, mango—whatever’s in season)

Instructions

1. Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
2. In a clean, dry bowl, beat the egg whites on medium speed until soft peaks form, about 3 minutes.
3. Gradually add the sugar, a tablespoon at a time, beating on high until the meringue is glossy and stiff peaks form, about 5 minutes.
4. Gently fold in the vinegar and cornstarch with a spatula, being careful not to deflate the meringue.
5. Spoon the meringue onto the prepared baking sheet, shaping it into a 8-inch circle with a slight indentation in the center.
6. Bake for 1 hour and 30 minutes, then turn off the oven and let the pavlova cool inside for at least 2 hours to prevent cracking.
7. Once cooled, carefully transfer the pavlova to a serving plate and top with clotted cream and fresh fruit.

Just imagine the contrast of the crisp meringue shell against the creamy clotted cream and the burst of freshness from the fruit. Serve it immediately for the best texture, or let guests assemble their own toppings for a fun, interactive dessert.

Clotted Cream and Caramel Flan

Unbelievably creamy and rich, this clotted cream and caramel flan is the dessert you didn’t know you needed. It’s a twist on the classic, with a silky texture and deep caramel flavor that’ll have everyone asking for seconds.

Ingredients

• 1 cup sugar (for caramel)
• 4 large eggs (room temperature for best results)
• 1 can (14 oz) sweetened condensed milk
• 1 cup clotted cream (or heavy cream as a substitute)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 cup water (for the water bath)

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a medium saucepan, melt 1 cup sugar over medium heat until it turns a deep amber color, stirring constantly to prevent burning.
3. Quickly pour the caramel into a 9-inch round baking dish, tilting to coat the bottom evenly. Set aside to harden.
4. In a large bowl, whisk together 4 large eggs, 1 can sweetened condensed milk, 1 cup clotted cream, and 1 tsp vanilla extract until smooth.
5. Pour the egg mixture over the hardened caramel in the baking dish.
6. Place the baking dish in a larger roasting pan and add 1/2 cup water to the roasting pan to create a water bath.
7. Bake for 50-60 minutes, or until the flan is set but still slightly jiggly in the center.
8. Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
9. To serve, run a knife around the edges of the dish and invert onto a serving plate.

Perfectly smooth and decadent, this flan pairs wonderfully with fresh berries or a drizzle of extra caramel. The clotted cream adds a luxurious depth that makes it stand out from the usual.

Clotted Cream Stuffed French Toast

Ever dreamed of turning your breakfast into a decadent treat? This clotted cream stuffed French toast is your ticket to a luxurious morning.

Ingredients

• 4 thick slices of brioche bread (or any soft, thick bread)
• 1/2 cup clotted cream (substitute with mascarpone if unavailable)
• 2 large eggs
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 2 tbsp unsalted butter (for frying)
• Maple syrup and fresh berries (for serving, optional)

Instructions

1. In a shallow bowl, whisk together eggs, milk, vanilla extract, and cinnamon until well combined.
2. Take a slice of brioche and spread 2 tablespoons of clotted cream on one side. Top with another slice to make a sandwich. Repeat with remaining slices.
3. Heat a large non-stick skillet over medium heat and melt 1 tablespoon of butter.
4. Dip each sandwich into the egg mixture, allowing each side to soak for about 10 seconds.
5. Place the soaked sandwiches in the skillet. Cook for 3-4 minutes on each side, or until golden brown and crispy.
6. Add more butter to the skillet as needed for the remaining sandwiches.
7. Serve immediately with maple syrup and fresh berries on top.

Mmm, the result? A crispy exterior gives way to a creamy, rich center. Try dusting with powdered sugar for an extra touch of sweetness.

Clotted Cream Ice Cream

Venturing into the world of homemade ice cream? This clotted cream ice cream is a game-changer. It’s rich, velvety, and surprisingly simple to whip up.

Ingredients

• 2 cups clotted cream (for that luxurious texture)
• 1 cup whole milk (the fuller the fat, the creamier the ice cream)
• 3/4 cup granulated sugar (adjust to taste)
• 1 tsp vanilla extract (pure for the best flavor)
• A pinch of salt (to balance the sweetness)

Instructions

1. In a large bowl, whisk together the clotted cream, whole milk, and granulated sugar until the sugar is completely dissolved.
2. Add the vanilla extract and a pinch of salt to the mixture, whisking again to combine everything evenly.
3. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
4. Transfer the churned ice cream into a freezer-safe container. Cover with a lid or plastic wrap pressed directly onto the surface to prevent ice crystals.
5. Freeze for at least 4 hours, or until firm. For the best texture, let it sit at room temperature for 5-10 minutes before scooping.

This ice cream is decadently smooth with a rich, buttery flavor that’s unmistakably clotted cream. Try serving it with fresh berries or a drizzle of honey for an extra special treat.

Summary

Simply put, these 20 clotted cream recipes are a treasure trove for anyone looking to indulge in creamy, dreamy desserts. From scones to pies, each recipe promises a delightful experience. We’d love for you to try them out, share which ones stole your heart in the comments, and don’t forget to pin your favorites on Pinterest for later. Happy cooking!