1) British cake 2) British pastry 3) British confection 4) British dessert 5) British pudding 6) British sweet 7) British sweet course 8) Cake from Britain 9) Cake from Europe 10) Cornish cuisine 11) Confection from Britain 12) Confection from Europe 13) Dessert from Europe 14) Dessert from Britain 
Clotted cream (sometimes called scalded, clouted, Devonshire or Cornish cream) is a thick cream made by indirectly heating full-cream cow`s milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms `clots` or `clouts`. It forms an essential part of a...
Traditionally served with tea and scones in England; it is a 55% minimum milk fat product made by heating unpasturized milk to about 82 degrees C, holding them at this temperature for about an hour and then skimming off the yellow wrinkled cream crust that forms (until the cream separates and floats to the surface). It is also known as Devonshir......
Clotted cream is the cream which rises inc clots to the surface of milk when it is allowed to warm.
[n] - (Britain) thick cream made from scalded milk
Devonshire cream noun thick cream made from scalded milk
cream that has been clotted by cooking. Also called,