Rodda's Classic Cornish Clotted Cream 40g Wholesale – Buy Rodda's Classic Cornish Clotted Cream 40g in Bulk (2024)

FAQs

Is clotted cream bad for you? ›

Nutritionally, there is nothing particularly “bad” about clotted cream. However, it is worth noting just how rich in calories the cream is. As always, the caloric content of a food has no bearing on how healthy (or not) it is.

Rodda's are based near the rugged north Cornwall coast, in the heart-land of Cornwall's mining heritage.

IS CLOTTED CREAM PASTEURISED? Yes it is pasteurised and therefore is it safe for both children and pregnant women to eat and enjoy. IS CLOTTED CREAM SAFE FOR PREGNANT WOMEN TO EAT? Yes, it's pasteurised, so it's perfectly safe for those with a bun in the oven.

Use within 3 days of opening. For best before, see top. Do not freeze.

Its exclusivity extends beyond England, however, as clotted cream is technically illegal in America. Why? True clotted cream is made with unpasteurized milk, and the FDA officially banned the distribution of any milk or milk products that haven't been pasteurized in America in 1987.

Also known as Devonshire cream, clotted cream is a thick cream that originated in the Southwest of England.

Please refrigerate your cream as soon as it arrives. It is sent out frozen to ensure it remains fresh. It is best consumed within 7 days of your order being dispatched.

Clotted cream originated in southwest England and has become a traditional British topping for baked goods at afternoon teas. Depending on which county the product was made in, it's also sometimes called Devonshire/Devon cream or Cornish cream.

As a family-owned business, Roddas of Cornwall continues to be run by the Rodda family, ensuring the preservation of its heritage. Since 2009, the company has awarded the Rodda's Cup to the winners of the Camborne and Redruth bi-annual fixture.

Double or clotted cream can also be eaten, but in moderation. If you have diabetes or are trying to lose weight you could ask your Renal Dietitian for further advice on suitable desserts.

How do you know if clotted cream is bad? ›

Texture: Clotted cream should have a smooth and thick consistency. If you notice any watery separation, curdling, or a slimy texture of the cream, the cream has likely gone bad. Taste: If you're still uncertain about the quality of your clotted cream, perform a small taste test.

An average rule of thumb is Clotted cream can be kept in a sealed container in the refrigerator for up to two weeks. Once opened it lasts for approximately 4 days, depending on how you refrigerate it. Unopened clotted cream will keep for longer, up to 14 days.

No. If done right, the consistency will already be thick and creamy with no extra whipping required.

So when it comes to cream tea, what goes on your scones first? Cream or jam? Ask the Cornish, and they will tell you that the whole point of cream tea is to have freshly-baked (hopefully still warm) scones, with jam first and clotted cream on top. Ask a Devonian, and they'll tell you it's cream first and jam on top.

According to research, what's widely known as the “Devon method” is putting your clotted cream on first and covering that up with jam whereas the “Cornish method” involves spreading your scone with strawberry jam and then topping that layer with clotted cream.

Much of the fat found in cream comes from saturated fat. Numerous studies have linked too much saturated fat with an increased risk of high cholesterol.

Double cream has a fat content of 48% with clotted cream's fat content minimum 55%.

Clotted cream is not sweet. It is the same as unwhipped cream. Both are neutral in flavour and need sugar to be sweetened. It's also why clotted cream is such a great complement to scones and jam.

Clotted cream can be used as an accompaniment to hot or cold desserts. Clotted cream, especially clotted cream from Devon, where it is less yellow due to lower carotene levels in the grass, is regularly used in baking. It is used throughout southwest England in the production of ice cream and fudge.