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By The English Kitchen
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Cream Tea Trifle Pots

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One of the most popular traditions here in the UK is the Cream Tea.   A Cream Tea, also known as a Devon Tea, Devonshire Tea or a Cornish Tea, consists of a light repast of  hot pots of tea accompanied by fresh butter scones, butter for spreading, red fruit preserves, and clotted cream. 
  I had my very first Cream Tea one year while we were down in Devon visiting Todd’s late Aunt Doris.  We enjoyed it sat in a lovely tea room, looking out over the Bristol Channel, opening out  into the Irish Sea.  We had rain the whole time we were down there, but that day the sun was shining brightly. Although we don’t drink tea or coffee for religious reasons that has never hampered us from enjoying a Cream Tea as they  always offer herbal infusions as well.  I fell in love with the tradition of Cream Teas on that day and with clotted cream!
The scones used are more often than not fruited scones.  You can find my recipe for them here.  You wouldn’t think that scones with raisins, sultanas or currants in them would taste that good topped with jam and cream, but surprise!  They are fabulous!  This recipe I am showcasing here today, Cream Tea Trifle Pots is loosely based on the idea of the Cream tea, or at least the scone, jam and clotted cream aspect of it! 
Fresh scones are crumbled into the bottom of pretty glasses.  Pick your prettiest ones because this dessert surely deserves to be shown off in the best way!  You drizzle a bit of  sherry mixed with honey over them.  I have used apple juice because we also don’t do alcohol for religious reasons. The juice and honey work beautifully.
Over that you spoon a mixture of sliced fresh berries which you have stirred together with strawberry preserves.  If you have never mixed your fresh berries with a bit of jam, you are really missing out on something special.  The jam really enhances the flavour of the fresh berries.  Over that goes a layer of fresh custard.  I bought mine ready made from the chiller cabinet at the shops the other day, but you can also find my recipe to make your own here.  Failing that you could just use vanilla pudding. It will be sweeter than custard though as custard is not really overly sweet.
 Finally you top each pot off with a dollop of lovely clotted cream and a fresh berry.  I know that finding clotted cream is very difficult outside the UK.  In America all dairy products need to be pasteurised, which is why its hard to find it there. You can just use plain whipped cream, or you can try to make your own. You could also substitute creme fraiche or mascarpone cheese. Although mascarpone would work on its own as a substitute for clotted cream, you can make a more convincing faux clotted cream with the addition of heavy whipping cream. Combine 1 part heavy cream with 2 parts mascarpone cheese and beat until the mixture resembles whipped cream with soft peaks. If you wish, you can flavor the mixture with vanilla extract, lemon extract or sugar to taste. For this purpose I would leave it plain.
*Cream Tea Trifle Pots*
Serves 6
Easy to make and even easier to eat! Inspired by the flavours of the traditional British Cream Tea. 
400g sliced fresh strawberries (2 cups)
4 TBS strawberry preserves
4 currant or sultana scones
3 TBS apple juice or sherry mixed with 1 TBS liquid honey
500ml prepared custard (2 cups)
227g tub of clotted cream (about 1/2 cup)
fresh berries to garnish 
Put your sliced berries into a bowl. Stir together with the strawberry preserves and set aside.  Crumble the scones into 6 dessert glasses.  Whisk together the apple juice/sherry and honey. Drizzle over the crumbled scones in the glasses. Divide the fruit mixture between the glasses.  Top each with an equal amount of custard.  Spoon a dollop of clotted cream over top of each and garnish with a fresh berry.  Refrigerate if not serving right away.
Whether you choose to make this really simple by using ready made products like the scones, custard and cream, or you choose to do it all from scratch, your family is bound to enjoy this lovely cream tea dessert in a glass!   Bon Appetit! 
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen




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    • Anonymous

      I usually LOVE all of your recipes, but the brownish color of that cream makes me naseaus. Is there anything w/ a lemony hint instead?




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