The skinny on Devonshire Cream

Rose Cottage, Cockington Village, Torquay

....................first of all let me tell you, if you overindulge in this Devon delicacy you will not be skinny!! However, the delicacies of life need to be savoured, in small quantities.

Several readers would like to know more about this type of cream, a thick, golden-crusted, spreadable, delectable topping. Most Westcountry natives are addicted to clotted cream and enjoy expounding the merits of what is considered the regional dish of Devon. There is Cornish cream too - I'll leave that story for a Cornish friend!

Real clotted cream is made solely in the Westcountry where the mild climate, rich rolling pastures, and right breed of dairy cattle, create milk with a very high cream content. The rich cream is allowed to rise to the top of the milk, skimmed off into shallow pans, then 'scalded' over simmering water until it thickens and develops a deep gold crust. The cream is similar to soft butter and is of course its best when served on nothing more than the perfect scone. Don't be coerced into purchasing those little sealed jars of so-called Devon Clotted Cream in the import section of a US grocery store. This is nothing like the real thing, which never has additives or preservatives, and can only be truly enjoyed in Devon.

So pack a suitcase and plan that trip across the pond soon!

OK. You did it....packed that bag and bought that ticket, best investment you ever made!

As you drive Devon's countryside, along the narrow lanes and through the villages of thatched cottages, you will see the sign...............Devon Cream Teas. It's sometimes hit or miss and you may not get the perfect one every time, however if it's a farm, a little outdoor tearoom next to a rose covered cottage home, or a commercial venture such as country hotel or restaurant, you will enjoy your afternoon tea I'm certain. Perhaps even more important than the cream is the scone. Usually you are offered a choice, plain or fruit - always make sure they're freshly baked and served barely warm - so the cream doesn't slide off. The jam should be strawberry, thick with fruit, and home-made is always best.

Your tea should be served in a proper teapot. A good afternoon blend with some Assam will provide the strength to compliment a cream tea and wash down all that sugar - therefore you don't need to add sugar to the tea. Milk is optional. The British usually add a little milk, never cream, to their cup of tea. Oh yes, afternoon tea should always be served in a pretty china cup with saucer, no mugs please!

4:00 PM. It's teatime.

Your tea arrives, someone plays 'mother' and pours you a cuppa. You split your scone in two horizontally, spread each cut side with about half an inch of clotted cream, then add a teaspoon of strawberry jam. The first bite is wonderful, you are hooked. You suddenly understand what teatime is all about and you are happy to be in beautiful Devon enjoying, among many other delights, a perfect Devon Cream Tea.