111 Sentences With "clotted cream" | Random Sentence Generator

Clotted cream, berry compote, and fluffy buttermilk pancakes doused in syrup.

Top bottom halves of scones with whipped cream or clotted cream, if desired.

But 20173 cranberry, currant, butter, jam, clotted cream scones got BF'd pretty hard.

There was clotted cream in the fridge and a heel of mozzarella, too.

"Making it with clotted cream is tough," says Parker, as I say my goodbyes.

Perhaps the answer is to try recreating Callestick's famous clotted cream ice cream at home?

Or the Devonshire clotted cream that will be served atop many scones at Wimbledon this week.

The dinner menu: Scottish salmon and English Hereford beef fillet, followed by strawberries and clotted-cream ice cream.

Its menu includes British-style bangers and mash, Welsh rarebit, Yorkshire pudding and fresh scones served with clotted cream.

I bought Genoa cake as an alternative, along with fruit scones, but I forgot to buy clotted cream and jam.

Set out the table but leave anything else that needs to be chilled—drinks, clotted cream, milk—for that morning.

I get poached eggs and toast, but also sneak a lot of bites of T.'s scone with clotted cream.

Whether you're looking for cups and saucers or clotted cream fudge, here's everything you'll need to throw a memorable watch party.

Afternoon tea is a staple in London and everyone is scrambling to stand out from the clotted cream-and-scones crowd.

"These tiered mini cakes—made of scones with clotted cream icing—let you have your cake and eat breakfast, too," she says.

They may be soothed with ajvar, a bright, chunky spread of sweet red peppers, and kaymak, akin to clotted cream but lusher and tangier.

Darling," to his clotted cream scone with cranberry, currant, butter and jam, demanding his 10 million followers to "TURN THE VOLUME UP ON YOUR DEVICE.

The Rodda family has been producing Cornish clotted cream since 1890, when Eliza Jane and Thomas Rodda began making it in their Cornwall, England home.

It starts out boring but fairly innocuous, until it gets to "melted wings of clotted cream," which is when the first pang of nausea hits.

The phyllo is shredded into gossamer strands and gilded with butter; the cheese, akin to mozzarella, is made more voluptuous with ashta, Lebanese clotted cream.

Travelers can also enjoy famous British activities: drinking a pint of beer in a pub, and trying a traditional afternoon tea with scones and clotted cream.

The company's clotted cream has gone on to be enjoyed around the world, and was used at the wedding breakfast of Charles and Diana in 1981.

If, like me, you thought this was a Welsh cake covered in clotted cream, with a smear of pond scum peeping out from behind then—praise be!

At the end of a winding country lane, in the heart of the Cornish countryside, is Callestick Farm, a dairy farm that makes clotted cream ice cream.

Just top a large scone with clotted cream and a smaller scone, add another dollop of cream and decorate with fresh fruit like raspberries, blueberries, or lemon zest.

Jams include raspberry, strawberry and grapefruit, and the standouts in the category of biscuits, which we call cookies, are chocolate-macadamia nut, chocolate-dipped, and pistachio with clotted cream.

Clotted cream - a vital part of any English cream tea with scones and jam - is made by scooping the "clots" of cream off the surface of heated full-fat milk.

By day, it is the home of Janam Tea, which is run by Ms. Dubin and offers a proper tea service with cucumber sandwiches, scones, clotted cream and unlimited tea.

Those items are what my colleague Julia Moskin might call pantry inessentials, insofar as no one actually needs to have foie gras and clotted cream on hand at all times.

Today, Managing Director Nicholas Rodda represents the fifth generation of his family to be involved in the business, which now produces everything from Cornish clotted cream to butter and creme fraiche.

The smallest appetizer, a very good assemblage of trout roe, thick clotted cream and puréed beets, isn't filling at all; the largest, the guinea hen, could make a light main course.

The royal meeting will serve 240,000 hand-crafted cakes, 120,000 buttermilk scones, 80,000 cups of tea, 60,000 finger sandwiches, 7,000 punnets of mixed berries and 2,650 pounds of Cornish clotted cream.

After preschool the next day, we walk to Myers of Keswick, an English grocer in the West Village, which I know sells Lyle's Black Treacle, Lyle's Golden Syrup and Devon clotted cream.

"These foods help people to feel connected with their homeland, who in Turkey feel lost," said Mohammad Ayman as he wraps clotted cream filled pastries into to-go packages for Syrian customers.

There were plenty of sweet treats, too, including homemade scones with clotted cream and jam, white and dark chocolate cheesecake, lemon and rosemary polenta cake with cream cheese, dates, and lots of pieces of fruit.

For dessert, a version of the Bengali dish rasmalai—which usually consists of balls of paneer soaked in cardamom-scented clotted cream—here comprises ricotta dumplings and chocolate-ganache truffles in a bath of saffron milk.

Trump gave Rupert Murdoch's Sun an interview criticizing Prime Minister May on Brexit, threatening her on trade, praising her rival, Boris Johnson, and throwing in some white nationalist dog whistles as clotted cream on the crumpet.

The airline that carries its kingdom's flag traces its roots back 14 years to a flight between London and Paris which transported one paying passenger and freight that included clotted cream and several brace of grouse.

I bring it up today in part because on Wednesdays I generally offer a no-recipe recipe for you to cook, and in part because of that little can of foie gras and the clotted cream.

Yes, today you find your humble servant sipping Earl Grey tea from his celebratory china and smearing a crescent of clotted cream across the bottom half of a scone on a Charles and Diana "Together Forever" commemorative plate.

Photo by Tarek Reid and Gio Solis Like a dollop of Half & Half in your coffee, or some clotted cream on your scones, NoMBe's R&B is smooth and rich and delicious and not nearly as bad for you. Phewf.

For those fond of the finer things in life – from a sparkling glass of Champagne to a creamy clotted cream – CNBC's Lasting Legacy takes a look at family firms who have been producing world-class food and drink for decades.

At the base of the pot the flowers were to be cooked in, Musa placed layers of grape leaves, sliced tomatoes, fresh mint and parsley, some kaymak (a Turkish product similar to clotted cream) and a small bunch or two of unripe grapes.

The house banh mi is similarly well furnished, with cha lua, pork roll steamed in banana leaves; thit nguoi, cured pork with visible pockets of fat, often likened to salami; and a house-made pâté of pork and chicken livers, the texture of clotted cream.

Currently, the U.K. has 73 products - ranging from the Melton Mowbray pork pie, Cheddar cheese and Cornish clotted cream - registered with the EU's protected food name scheme, which prevents foreign producers from selling versions of these product that have no link to their place of origin.

On special occasions -- like Ramadan, the Muslim holy month; Eid al Fitr, the celebration at the month's end; or weddings -- Karachiites make a beeline for his store to stock up on the ubiquitous white and blue boxes of rabri, the South Asian equivalent of clotted cream.

By then I had been living in Istanbul for several years and had grown accustomed to Turkey's traditional breakfast: kaymak (clotted cream) and honey, gozleme and simit (the Turkish bagel), tomatoes, cucumbers, olives, cheese — all arranged in dozens of tiny, perfect plates and bowls (clearly as part of a conspiracy to keep women engaged in heavy kitchen labor).

Devon cream tea, comprising tea taken with scones, clotted cream and jam This snack is associated with the West Country, i.e. Cornwall, Devon, Dorset and Somerset. It usually consists of scones, clotted cream, strawberry jam, plus, of course, tea to drink. Some venues will provide butter instead of clotted cream.

It can occasionally still be found on traditional menus. Fudge, often made with Devon clotted cream, can be found all over Devon.

Ras malai consists of sugary white cream or yellow-coloured (or flattened) balls of paneer soaked in malai (clotted cream) flavoured with cardamom.

Agriculture, once an important part of the Cornish economy, has declined significantly relative to other industries. However, there is still a strong dairy industry, with products such as Cornish clotted cream.

Dudgeon, Piers (1991) The English Vicarage Garden The wet climate and relatively poor soil of Cornwall make it unsuitable for growing many arable crops, but the conditions are ideal for growing the rich grass required for dairying, leading to the production of Cornwall's other famous export, clotted cream. Though it has declined significantly agriculture is still of economic importance. Ginsters in Callington is a mass manufacturer of Cornish pasties. Dairy Crest has a large cheese factory at Davidstow and A. E. Rodda of Scorrier is a supplier of clotted cream.

The ice cream became popular at agricultural shows and has been a fixture at the Royal Cornwall Show since 1947. The ice cream has been produced from milk and clotted cream farmed and pasteurised from a nearby dairy farm at Trewithen.

Znoud al-sit is a syrup-soaked rolled pastry filled with clotted cream and garnished in typical fashion with nuts, orange peels and dates to the 19th century. Kanafeh is a dessert stuffed with white cheese (such as akkawi cheese), nuts and syrup made with made with kadayif dough. Semolina is used in the preparation of several Lebanese desserts like the pistachio-filled cookie karabij (or aleppo cookies), flavored with mahlab and cinnamon, topped with natef, which is similar to meringue. Mafroukeh is a semolina dough layered with caramel and butter, soaked in atar and served with clotted cream and assorted nuts.

Aish as-Saraya (, literally: "palace bread", "عيش" is the Egyptian word for bread ) is an Egyptian and Levantine dessert, consisting of syrup-soaked breadcrumbs topped with clotted cream and pistachios. It contains neither eggs nor butter. It is popular in Lebanon and the Arab world.

Bastani sonnati (), or simply bastani (), is an Iranian ice cream made from milk, eggs, sugar, rose water, saffron, vanilla, and pistachios. It is known widely as Persian ice cream. Bastani often contains flakes of frozen clotted cream. Sometimes, salep is included as an ingredient.

Ekmek kadayıfı is a bread pudding that was historically part of Ottoman cuisine and in modern times remains part of the cuisines of the former Ottoman Empire. It is usually served with kaymak, a kind of clotted cream. In Turkey it is considered a regional specialty of Afyonkarahisar.

Fudge-making evolved a variety of flavors and additives. The favored flavors vary by place. In the US, peanut butter and maple are popular alternatives to chocolate; in the UK, rum and raisin, clotted cream and toffee are popular. When it is made from brown sugar, it is called penuche.

It is essentially the same as dulce de leche. A similar product is called kajmak in Central Asia (although the original kaymak is a product similar to clotted cream). In Russia its called varionaya sguschyonka (translates as "boiled condensed milk"). The Soviet tradition and kaymak are also known in Poland.

A. E. Rodda & Son, the principal maker of clotted cream is based here. The village is in the Gwennap Mining District of the Cornwall and West Devon Mining Landscape World Heritage Site. The name "Scorrier" is first attested as Scoria in 1330. It means "mining waste", deriving from the Latin word scoria.

Scones (with clotted cream and jam) may also be served (as they are for cream tea). The sandwiches are usually crustless, cut into small segments, either as triangles or fingers, and pressed thin. Biscuits are not usually served. The English afternoon tea blend is medium body and lighter than English breakfast tea.

Clotted Cream is oftern used in the Westcountry. A specific type of rice is available and widely used for rice pudding called "pudding rice". Similar to Arborio rice, its grain is round and short, and when cooked produces a creamier consistency than savoury rice. However, other short grained rice can be used as a substitute.

Cornish clotted cream has Protected Geographical Status under EU law, and cannot be made anywhere else. Its principal manufacturer is A. E. Rodda & Son of Scorrier. Local cakes and desserts include Saffron cake, Cornish heavy (hevva) cake, Cornish fairings biscuits, figgy 'obbin, Cream tea and whortleberry pie.Mason, Laura; Brown, Catherine (1999) From Bath Chaps to Bara Brith.

In the 19th and 20th centuries. Devon has experienced great changes, including the rise of the tourist industry on the so-called English Riviera, decline of farming and fishing, urbanisation, and also proliferation of holiday homes in for example Salcombe. Devon has become famous for its clotted cream and cider. Dartmoor has become a National Park, as has Exmoor.

It is fried together with butter and fillings or toppings such as nuts, sweetened cheese, or clotted cream, and mixed with rosewater and sugar. The pastry spread from the Arab lands to neighboring countries including Iran and Greece, and to Turkey where the string pastry itself is known as tel kadayıf ("string crêpes"), also used in related pastries such as dolma kadayif.

Traditional cafes have declined with the rise of fast-food chains, but remain numerous all over the UK. A tea shop is a small restaurant that serves soft drinks and light meals, often in a sedate atmosphere. Customers may eat a cream tea in Cornish or Devonshire style, served from a china set, and a scone with jam and clotted cream.

Tea is consumed both at home and outside the home, often in cafés or tea rooms. Afternoon tea with cakes on fine porcelain is a cultural stereotype. In southwest England, many cafés serve a cream tea, consisting of scones, clotted cream, and jam alongside a pot of tea. In some parts of Britain and India, 'tea' may also refer to the evening meal.

Smetana is a heavy cream derived (15–40% milk fat) Central and Eastern European sweet or sour cream. Rjome or rømme is Norwegian sour cream containing 35% milk fat, similar to Icelandic sýrður rjómi. Clotted cream, common in the United Kingdom, is made through a process that starts by slowly heating whole milk to produce a very high-fat (55%) product. This is similar to Indian malai.

In New Zealand, the doughnut is a popular food snack available in corner dairies. They are in the form of a long sweet bread roll with a deep cut down its long axis. In this cut is placed a long dollop of sweetened clotted cream and on top of this is a spot of strawberry jam. Doughnuts are of two varieties: fresh cream or mock cream.

Dairy dishes, usually served as part of the spread of appetizers in a Tajik meal and scooped with pieces of flatbread, include chaka (a sour milk preparation), thick yogurt, and kaymak (high-fat clotted cream). Qurut balls may be served as a snack or an accompaniment to cold beverages. Although not a traditional Tajik drink, kefir, a drinking yogurt, is often served with breakfast.

Serbian specialties include kajmak (a dairy product similar to clotted cream), proja (cornbread), kačamak (corn-flour porridge), and gibanica (cheese and kajmak pie). Ćevapčići, caseless grilled and seasoned sausages made of minced meat, is the national dish of Serbia. Šljivovica (Slivovitz) is the national drink of Serbia in domestic production for centuries, and plum is the national fruit. The international name Slivovitz is derived from Serbian.

For baked štrukli, the pieces are then placed into a baking tray, generously covered in clotted cream, and baked for roughly 45 minutes, until slightly brown on top. For boiled štrukli, the pieces are placed into a pot of boiling water. Onion and parsley are fried separately until slightly brown, and then added into the pot. The štrukli are then cooked for roughly 20 minutes.

It is then deep-fried or, less commonly, baked and served with a hot sweet syrup or sometimes honey. Another way of serving qatayef is by filling it with whipped cream or qishta (قشطة) clotted cream, folded half way and served with scented syrup without any frying or baking. This way of serving is called assafiri qatayef (قطايف عصافيري). Katayef (Ramadan pancakes) This Week in Palestine, Turbo Computers & Software Co. Ltd.

Kaimakli derives from the Turkish kaymak whose basic meaning is cream, especially clotted cream, and, by extension, the best of something. The term also applies to the froth on top of a cup of Turkish coffee. Rupert Gunnis states that the suburb took its name from a farm that produced clotted cream.Gunnis, R. (1936) 'Historic Cyprus: A Guide to its Towns and Villages, Monasteries and Castles' (Nicosia, K Rustem & Bro), p.

A less formal alternative is a cream tea, particularly popular in the West Country: a scone with jam and clotted cream. Another possibility is the high tea, hot savoury food as the day's final (but relatively early) meal. There are plenty of regional variations: in Scotland, teas are usually served with a scones, pancakes, crumpets and other cakes. Tea rooms can be found in most towns and many villages.

Ras malai consists of flattened balls of chhana soaked in malai (clotted cream) flavoured with cardamom. Milk is boiled and a bit of vinegar or lime juice is added to split it. The whey is discarded and the milk solids are drained, cooled and kneaded into a dough. The dough is divided into small balls and the balls are cooked in hot water with a bit of rose water added.

It is prepared using shortcrust pastry, with a thick filling made of golden syrup (also known as light treacle), breadcrumbs, and lemon juice or zest. A modern alternative recipe uses ground almonds in place of the breadcrumbs. The tart is normally served hot or warm with a scoop of clotted cream, ordinary cream, ice cream, or custard. Some modern recipes add cream, eggs, or broth in order to create a softer filling.

Historically, pasties were also often made with sweet fillings such as jam, apple and blackberry, plums or cherries. The wet climate and relatively poor soil of Cornwall make it unsuitable for growing many arable crops. However, it is ideal for growing the rich grass required for dairying, leading to the production of Cornwall's other famous export, clotted cream. This forms the basis for many local specialities including Cornish fudge and Cornish ice cream.

Cream tea, comprising tea taken with scones, clotted cream and jam, in Boscastle The English cafe is a small, inexpensive eating place. A working men's cafe serves mainly fried or grilled food, such as fried eggs, bacon, bangers and mash‚ black pudding, bubble and squeak, burgers, sausages, mushrooms and chips. These may be accompanied by baked beans, cooked tomatoes, and fried bread. These are referred to as "breakfast" even if they are available all day.

Caboc is a Scottish cream cheese, made with double cream or cream-enriched milk. This rennet-free cheese is formed into a log shape and rolled in toasted pinhead oatmeal, to be served with oatcakes or dry toast. The texture is smooth, slightly thicker and grainier than clotted cream, while the colour is a pale primrose yellow. The fat content is typically 67-69%, which is comparable with rich continental cream cheeses such as mascarpone.

The county has given its name to a number of culinary specialities. The Devonshire cream tea, involving scones, jam and clotted cream, is thought to have originated in Devon (though claims have also been made for neighbouring counties); in other countries, such as Australia and New Zealand, it is known as a "Devonshire tea".Mason, Laura; Brown, Catherine (1999) From Bath Chaps to Bara Brith. Totnes: Prospect BooksPettigrew, Jane (2004) Afternoon Tea.

Rankin moved in 1994 to work at Longueville Manor. After eight years at Longueville – and the hotel’s sister restaurant, Sumas – he was asked to head up the opening of Bohemia in St Helier, the capital of Jersey. The restaurant was awarded a Michelin star in 2005. In 2009 Rankin represented the southwest in the fourth series of BBC Two's Great British Menu, winning the show with a dish of "Treacle Tart with Jersey clotted cream and raspberry ripple coulis".

The county has given its name to a number of culinary specialities. The Devonshire cream tea, involving scones or rather Devonshire Splits, jam and clotted cream is considered to have originated in Devon (though claims have also been made for neighbouring counties); in other countries however, such as Australia and New Zealand, it is known as a "Devonshire tea".Mason, Laura; Brown, Catherine (1999) From Bath Chaps to Bara Brith. Totnes: Prospect BooksPettigrew, Jane (2004) Afternoon Tea.

Andover: JarroldFitzgibbon, Theodora (1972) A Taste of England: the West Country. London: J. M. Dent Ice cream is also made by many Devon creameries and is known for its luxurious rich full cream taste. Typical flavours may include summer berries such as brambles or blackcurrant and a local favourite is 'thunder and lightning' made with sugar honeycomb and golden syrup. Ice cream is also often served with additional Devon clotted cream which changes texture when frozen.

Within the UK, the most common variation is to use lamb instead of mutton. Gloucester Squab pie did not require lamb and suggests any leftover meat could be used. Other ingredients can be included, for example Agatha Christie produced a variant which included hard-boiled eggs and another recipe took the concept of serving with clotted cream and adds cream to thicken. Outside of England, the concept of squab pie does exist, but in a more literal form actually containing squab.

A woman eating a Cornish ice cream cone Cornish ice cream is a form of ice cream first made in Cornwall in the southwest of Great Britain. It is made with Cornish clotted cream, and may be made with sorbet. Today, it is still produced using milk from many farms in Cornwall, although Cornish ice cream (and brands of Cornish ice cream) are sold in supermarkets all over the United Kingdom. It may be made with regular ice cream and vanilla essence.

Malai is a type of clotted cream, originating from the Indian subcontinent, used in the cuisine of the Indian subcontinent, especially, in regards to sweets from the Indian subcontinent. It is made by heating non-homogenized whole milk to about 80 °C (180 °F) for about one hour and then allowing it to cool. A thick yellowish layer of fat and coagulated proteins forms on the surface, which is skimmed off. The process is usually repeated to remove most of the fat.

In the book The Bible cyclopædia (et al.) published in 1843, it was documented that Egyptians were early risers that sometimes had a first meal consisting of coffee along with the smoking of a pipe, and did not eat breakfast until noon.Goodhugh; Cooke Taylor 1843, p. 843. At this time, it was documented that Egyptian breakfast foods included bread, cheese, eggs, butter, curds, clotted cream and stewed beans. In addition, fava beans (Ful Madamas) are an established national breakfast dish.

Dairy Crest have their main cheese creamery in Davidstow making Cathedral City Cheddar and Davidstow Cheddar on the former RAF Davidstow Moor, and important wartime RAF Coastal Command airfield bought by Cow & Gate in the 1950s Major companies in Cornwall include Imerys who are major producers of kaolin. Rodda's make clotted cream near Scorrier, off the A30 east of Redruth. Fugro Seacore in Mongleath near Falmouth are leading offshore drilling contractors; Pendennis makes luxury yachts at Falmouth Docks. Kensa Heat Pumps are west of Truro.

The food served can range from a cream tea (also known as Devonshire tea), i.e. a scone with jam and clotted cream; to an elaborate afternoon tea featuring tea sandwiches and small cakes; to a high tea, a savoury meal. In Scotland teas are usually served with a variety of scones, pancakes, crumpets and other cakes. There is a long tradition of tea rooms within London hotels, for example, at Brown's Hotel at 33 Albemarle Street, which has been serving tea in its tea room for over 170 years.

Squab is described as tender with a mild berry flavour, and so it is possible that the combination of mutton and apples created a similar flavour. There is also a theory that the name squab pie is short for "squabble pie", as it stems from a disagreement over whether to have a meat or apple pie. There are many variations to the squab pie in England, although it traditionally includes mutton, it has come to mean a pie with many ingredients or a "scraps pie". Squab pie in Devon can be served with clotted cream.

Markets in the steppe region had a limited range of foodstuffs available—mostly grains, dried fruits, spices, and tea. Turks mostly herded sheep, goats and horses. Dairy was a staple of the nomadic diet and there are many Turkic words for various dairy products such as süt (milk), yagh (butter), ayran, qaymaq (similar to clotted cream), qi̅mi̅z (fermented mare's milk) and qurut (dried yoghurt). During the Middle Ages Kazakh, Kyrgyz and Tatars, who were historically part of the Turkic nomadic group known as the Golden Horde, continued to develop new variations of dairy products.

Variations of cream buns exist all around the world. Typically they are made with an enriched dough bread roll that is split after baking and cooling and filled with cream. Among the numerous international variations are the splits of Devon and Cornwall in southwest England, which are yeasted buns filled with clotted cream, and the maritozzi of the Lazio region of Italy, which are enriched buns, made with dried fruit and filled with whipped cream. In Europe there is the Semla (from Sweden), which is a cream bun made with wheat and cardamom.

The Promenade The choice of tea offered to the guests is diverse, and includes the hotel's own Dorchester Blend. The service includes a first course consisting of finger sandwiches with sliced cucumber, cream cheese, and smoked salmon, all served in silver trays, a second course consisting of scones with clotted cream and jam, followed by a pastry tray with a selection of freshly made patisseries. China Tang is owned by the businessman David Tang and was opened in 2005. The restaurant is luxuriously designed, with an art deco lounge bar reminiscent of 1930s Shanghai.

Originally moving to Devon, Geoff started making Clotted Cream and became very successful to the point where the Milk Marketing Board offered to buy him out. Geoff refused only to be met with the response, 'if he did not sell the MMB would cease to supply his business with milk' Geoff Ginster having no choice moved to Cornwall and started his Cornish Pasty business. They started the business in a near-derelict egg-packing station, with a staff of four.The Grocery Trader, Ginsters Marketing Controller talks to The Grocery Trader.

Kaymak is a creamy dairy product similar to clotted cream, made from the milk of water buffalo, cows, sheep, or goats in Central Asia, some Balkan countries, some Caucasus countries, Turkic regions, Iran and Iraq. The traditional method of making kaymak is to boil the milk slowly, then simmer it for two hours over a very low heat. After the heat source is shut off, the cream is skimmed and left to chill (and mildly ferment) for several hours or days. Kaymak has a high percentage of milk fat, typically about 60%.

Kanafeh (, , Levantine: ) (also numerous alternative spellings) is a traditional Middle Eastern dessert made with shredded filo pastry, or alternatively fine semolina dough, soaked in sweet, sugar-based syrup, and typically layered with cheese, or with other ingredients such as clotted cream or nuts, depending on the region. It is popular in the Arab world, particularly the Levant and Egypt, and especially among Palestinians. In addition, variants are found in Turkey, Greece, and the Balkans, as well as in the South Caucasus. In Arabic, kunāfa may refer to the string pastry itself, or to the entire dessert dish.

Van Zetten agreed to design and build the work, so Davidson turned to the local Rotary Club for support, who then organised a successful community fundraising campaign. Located on Gawler Road to the south of the town, the statue took three months to build and was opened during Australia's Bicentenary celebrations by the South Australian Minister for Mines and Energy, Ron Payne. The ceremony included a speech by the Cornish Association's Ron Daw, and Trelawny was played while participants "partied on saffron cake and clotted cream". The original statue stood until 1 June 2006 when it was destroyed.

The group cycle through the fields and stop by a river next to an apple orchard. They decide to open the hamper and eat despite the time being 11am and find scones covered in clotted cream, sardine sandwiches, a tin of spam, ginger beer and Uncle Herbert's tomatoes, along with the other families' donations. After finishing the picnic, the hot sun makes the children drowsy and they fall asleep. The sun had disappeared behind a cloud when they wake up and Algie is disappointed that Sam (the noted logical member of the gang) suggests leaving for home despite only eaten lunch.

Breakfast in Iran generally consists of different kinds of flatbread – such as barbari, tafton, sangak, or lavash – eaten with white cheese, butter, jam, marmalade (morabba), honey, clotted cream (sar sheer), or nuts and fresh/dried fruits, and accompanied by black tea or coffee. Frequently breakfast can be as simple as butter and jam on bread with tea. Iranians prefer to drink their hot black tea with sugar. Traditional cooked dishes for breakfast include haleem (wheat and chicken/lamb/turkey porridge eaten with cinnamon) or kale pache (sheep's feet, stomach, and other offal), adasi (green lentil soup), fried/boiled/soft-boiled eggs, omlet (eggs cooked in tomato sauce).

Ma'amoul are crumbly cookies filled with pistachios, walnuts or dates. Lebanese Christians serve ma'amoul with atar syrup for Easter, as well as a cake flavored with anise and mahlab.Sfouf is a popular sweet anise infused cake decorated with almonds Pastry shops in Tripoli offer baklava along with other local specialty pastries like halawet el jibn, filled with sweetened cheese and topped with atar, pistachios, clotted cream (ashta) and rose jam. Baklava is made of a layered pastry filled with nuts and steeped in attar syrup (orange or rose water and sugar), usually cut into a triangular or diamond shape when served, which is the particular style that originated in Lebanon.

Turkish künefe and Turkish tea In the Hatay region of Turkey, which was formerly part of Syria and has a large Arab population, the pastry is called künefe and the wiry shreds are called tel kadayıf. A semi-soft cheese such as Urfa peyniri (cheese of Urfa) or Hatay peyniri (cheese of Hatay), made of raw milk, is used in the filling. In making the künefe, the kadayıf is not rolled around the cheese; instead, cheese is put in between two layers of wiry kadayıf. It is cooked in small copper plates, and then served very hot in syrup with clotted cream (kaymak) and topped with pistachios or walnuts.

In the West Country, cream teas are a speciality: scones, clotted cream and jam accompany the drink. Afternoon tea, in contemporary British usage, usually indicates a special occasion, perhaps in a hotel dining room, with savoury snacks (tea sandwiches) as well as small sweet pastries. Queen Victoria was known to enjoy sponge cake with her afternoon tea – after the invention of baking powder by Alfred Bird in 1843 which allowed the sponge to rise higher in cakes, a patriotic cake, Victoria sponge, was created, named after the Queen. A social event to enjoy tea together, usually in a private home, is a tea party.

Gorditas de azúcar (sugar gorditas) The fast food restaurant chain Taco Bell offers a wheat flour gordita that has limited similarity to gorditas as served in Mexico and is more akin to a pita bread taco. In eastern and central Mexico "gorditas de nata" (cream gorditas) are consumed often as a breakfast dish or snack. It is a sweet cake similar to a tiny but extremely thick pancake made with milk cream or clotted cream, called nata in Mexico, cinnamon, sugar, and white wheat flour. They are named "gordita" too, due to their appearance, similar to the original fried gordita, but their taste is sweet, not salty.

Hot Cross Buns are traditionally eaten on Good Friday. Yorkshire Parkin is traditionally eaten on Guy Fawkes Night. Traditionally, High Tea would be had as a full evening meal, whereas Afternoon Tea was a lighter meal taken earlier in the afternoon only by the upper and middle classes of society, the idea being popularized by Anna Russell, Duchess of Bedford in the 1840s. A cream tea includes a pot of tea and scones (or buns called splits) served with jam and clotted cream from Devon or Cornwall,Rodda's website sometimes accompanied by dainty finger sandwiches, with fillings such as cucumber and smoked salmon,Cucumber Tea Sandwiches All About Afternoon Tea cake, small pastries and fruit tarts.

Müller produces some the United Kingdom’s fresh milk brands including the country’s first semi skimmed milk, Fresh’n’Lo, Puriti (with its extended shelf life) and The One (a 1% fat milk). The most recognised brand is the Black and White brand milk and there are six regional labels currently in the portfolio: Grampian, Milk from Scotland, West Country, Cornish, Milk from Wales and more recently milk from the Northern Dairy. Milk is not the only product in their portfolio; they process and distribute double, whipping, single and clotted cream along with spreadable butter. Since December 2015, Müller now produce Frijj Milkshakes. Müller also owns the United Kingdom’s largest butter plant, in Market Drayton.

Condensed milk boiled for several hours to become homemade dulce de leche is a Spanish variation of coffee prepared with condensed milk Condensed milk is used in recipes for the Brazilian candy brigadeiro (where condensed milk is the main ingredient), key lime pie, caramel candies, and other desserts. Condensed milk and sweetened condensed milk is also sometimes used in combination with clotted cream to make fudge in certain countries such as the United Kingdom. In parts of Asia and Europe, sweetened condensed milk is the preferred milk to be added to coffee or tea. Many countries in Southeast Asia, such as Vietnam and Cambodia, use condensed milk to flavor their hot or iced coffee.

From 28 July to 6 August 2012, Noma decamped to London for a 10-day pop-up restaurant hosted by Claridge's hotel in Mayfair, while the restaurant in Copenhagen was closed from 22 July to 13 August for refurbishment. Redzepi, along with head chef Matt Orlando and staff from the restaurant, served up a £195-per-head nine-course menu that included their versions of scones and clotted cream, Lancashire hotpot with British ingredients, as well as live ants foraged in Denmark and flown to London. On 29 March 2014, Noma announced that the restaurant would be relocating to Japan for two months in the beginning of 2015. On 24 July 2015, Noma announced that the restaurant would be relocating to Australia for 10 weeks in the beginning of 2016.

Bottle kilns at "The Old Pottery" Bovey Tracey, 2005 In 1827 both The Indeo Pottery and The Folly Pottery were "in a state of insolvency due to bad management" and in 1835 the Honeychurch family were declared bankrupt. The premises were saved from a state of dereliction and revived in 1843 by Buller, Divett and Company. Their landlord, the Earl of Devon, rented it under the condition that "not less than £400" be spent on erecting new buildings and a kiln, and by 1851 there were 300 employees, who were said to be producing "earthenware equal in quality and design to the best Staffordshire wares". The pottery was well known for Mess Ware commissioned for use on Naval Ships, as well as presentation mugs and clotted cream jars.

But such a society also grew by alliances and the expansion of different groups, normally through marriages. The shelter of the Oghuz tribes was a tent-like dwelling, erected on wooden poles and covered with skin, felt, or hand-woven textiles, which is called a yurt. Their cuisine included yahni (stew), kebabs, Toyga soup (meaning "wedding soup"), Kımız (a traditional drink of the Turks, made from fermented horse milk), Pekmez (a syrup made of boiled grape juice) and helva made with wheat starch or rice flour, tutmac (noodle soup), yufka (flattened bread), katmer (layered pastry), chorek (ring- shaped buns), bread, clotted cream, cheese, milk and ayran (diluted yogurt beverage), as well as wine. Social order was maintained by emphasizing "correctness in conduct as well as ritual and ceremony".

Compiled by Simon Harvey who had worked with Nick on the production of his final play Laughing Gas in 2006, the production provided fresh insight into the remarkable range and diversity of Nick's catalogue of work. Nick Darke's literary voice is very distinctive and although many of his characters, plots and settings are rooted in the Cornish past, his themes are often of relevance to the Cornwall of today. As one of his earliest reviews, in The Financial Times stated: "Darke gives shape to a Cornish idenitity that feels vital and real and has nothing to do with clay pipes and clotted cream". Although he made a vital contribution to the culture of Cornwall in the last quarter of the 20th century, he himself claimed only that his greatest achievement (and that of his wife Jane) was convincing North Cornwall District Council not to mechanically rake the beaches in their area that was damaging the natural eco-structure.