the taste oƒ Cornwall

recipes with a pure taste of luxury

Cream makers since 1890

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 the taste oƒ Cornwall
Part of our food heritage for generations, the versatility of Rodda’s Cornish
Clotted Cream allows you to add a touch of pure luxury to even the simplest
of recipes, both sweet and savoury.

From scones to strawberries, tarts to trifles and mince pies to mashed potato,
a spoonful of Rodda’s Clotted Cream is all you need for that indulgent touch.
Perhaps known most widely for its traditional association with the cream tea,
Rodda’s Clotted Cream is also perfect with recipes such as poached pears
in Cornish scrumpy and as a luxurious addition to rich chocolate brownies.
In this booklet you will find recipes and ideas for lots of ways to enjoy this
luscious Cornish delight, sometimes known as ‘Cornish Gold’.

Rodda’s Clotted Cream is a true product of Cornwall. The Cornish climate,

ocean breezes and lush pastures help to produce a really rich and creamy milk,
which in turn is used to make Rodda’s Clotted Cream. But most important of
all is the unique expertise and pride of five generations of the Rodda family
that makes this ‘Cornish Gold’ so special – always.

So why not indulge yourself or give the gift of Cornish luxury

to someone else by sending cream by post.
To order online or to find more irresistible recipes and serving suggestions
please visit our website: www.roddas.co.uk

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 Prep time: 20 minutes Summer Puddings
plus chilling time
Cook time: 3-4 minutes
Serves 4

700g mixed fresh or frozen

berries (strawberries,
raspberries, blackberries etc)
1 tbsp sugar
12 medium slices white bread

Place the fruit, sugar and 1 tbsp water in a large saucepan and cook for 3-4
minutes until slightly softened. Drain and reserve the juice. Allow to cool.

Grease 4 x 200ml ramekin dishes. Using 8 slices of bread, cut 8 rounds slightly
smaller than the base of the ramekins and immerse in the reserved juice. Place
in the bottom of the ramekins. Remove the crusts from the remaining 4 bread
slices and cut in half. Dip in juice to coat and arrange around the sides of the
ramekins to line.

Spoon in the fruit and press down well, dip the remaining rounds of bread into
the juice and place on top. Spoon over any excess juice, cover well with cling film
and place a weight on top. Place in a fridge overnight to chill before removing
from the ramekins. Serve with a generous dollop of Cornish clotted cream.

Rodda’s Clotted Cream adds a taste of pure luxury

to desserts from strawberries to Christmas Pudding.

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Chocolate Orange Pots Prep time: 15 minutes
plus setting time
Serves 4

200g plain chocolate,

broken into small pieces
Zest of 1 orange + 2 tbsp juice
227g tub Rodda’s
Clotted Cream
25g butter

Place all the ingredients in a large bowl and place over a pan of simmering water,
then allow to melt gently.

When melted, stir well and transfer to 4 x 150ml ramekin dishes or glasses and
allow to set in the fridge for a couple of hours or overnight.

Just before serving top with a spoonful of Cornish clotted cream.

The delicious flavour and velvety texture of Rodda’s Clotted

Cream is the perfect match for so many sweet and savoury dishes.

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 Prep time: 5 minutes Poached Cornish Scrumpy Pears
Cook time:
30-35 minutes
Serves 4

150g dark brown soft sugar

568ml bottle
Cornish scrumpy cider
1 cinnamon stick
4 medium ripe pears

Place the sugar, cider and cinnamon in a large saucepan. Bring to the boil then
reduce to a simmer for 2 minutes.

Meanwhile, peel the pears leaving in the stalk. Using the pointed end of a
vegetable peeler, scoop out the core from the base of each pear. Place the pears
in the syrup and simmer, covered, for 20-25 minutes turning occasionally until
softened.

Remove the pears and set aside, then boil the liquid for 5-8 minutes until syrupy.
Allow to cool slightly before pouring over the pears and serving with a dollop of
Cornish clotted cream.

Add Rodda’s Clotted Cream to the simplest of recipes

for a truly indulgent result.

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 Serving suggestions

Chocolate brownies with Cornish Clotted Cream

For grown ups only! A chocolate brownie, a generous spoonful of Rodda’s
Clotted Cream and your favourite DVD. Nothing to beat it!

Strawberries and Cornish Clotted Cream

For the ultimate taste of summer just add Rodda’s Clotted Cream to a
bowl of English strawberries.

A royal treat: generations of royalty have regularly

enjoyed Rodda’s Clotted Cream.

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 Afternoon tea
A traditional afternoon tea, with Rodda’s Clotted Cream is perfect for
entertaining friends or family – for any occasion.
What could be more delicious than freshly cut cucumber sandwiches, warm
scones or Cornish splits topped with strawberry jam and Rodda’s Clotted
Cream and a slice of home-made sponge? Served with tea or even a glass of
sparkling wine – it is a meal for any occasion and for any number of guests.
Whether you make your own scones and cake or buy from a local bakery,
Rodda’s Clotted Cream will give you a taste of luxury, you can afford and your
guests will love!

Apple tart with Cornish Clotted Cream

Apple tart never tasted so good. Apples and warm spices wrapped in rich
pastry and served warm with a spoonful of melting Rodda’s Clotted Cream.
Mouth-watering!

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Cornish Rum Nicky’s Prep time: 15 minutes
Cook time: 30-35
minutes
Makes 10

375g pack ready prepared

sweet dessert pastry
200g dates, chopped
100g preserved ginger
in syrup, chopped
100g butter, softened
50g caster sugar
4 tbsp dark rum

Preheat the oven to 200ºC, gas mark 6.

Roll out two thirds of the pastry and cut into ten 8cm rounds, press into 10
holes of a muffin tin. Add the chopped dates and ginger.

Cream the butter and sugar until pale and fluffy, whisk in the rum and spoon this
mixture over the dates and ginger.

Roll out the remaining pastry and cut into 10 x 6cm rounds, place on top and
seal the edges. Make a slit in the centre and bake for 10 minutes. Turn the heat
down to 180ºC, gas mark 4 and cook for a further 10-15 minutes until golden.

Cool slightly before removing from the tin, dust with icing sugar and serve warm
with Cornish clotted cream.

Rodda’s Clotted Cream is made only with the richest and

creamiest milk from our specially selected Cornish farms.

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 Prep time: 10 minutes
plus soaking time
Mrs Rodda’s Christmas Puddings
Cook time: 2 hours
Makes 6 individual
puddings
175g raisins
175g sultanas
50ml brandy
50g plain flour
Large pinch ground ginger
¼ tsp mixed spice
Large pinch ground nutmeg
150g suet
100g fresh brown breadcrumbs
100g demerara sugar
25g blanched almonds, chopped
¼ grated eating apple
¼ grated carrot
1 tsp orange marmalade
2 large eggs, beaten
¼ tsp almond essence
50ml milk

Grease 6 x 175g dariole or pudding moulds and line the base with a circle of
baking parchment.
Mix the dried fruit together and pour over the brandy. Cover and soak overnight.
Mix all the dry ingredients together along with the mixed fruit, grated carrot,
apple and marmalade. Beat in the egg, almond essence and milk and mix well.
Transfer to the dariole or pudding moulds and cover each with a circle of baking
parchment. Cover with foil.
Put the moulds in a large pan of boiling water and cover, steam for 2 hours
topping up with water during the cooking time.
Serve with a generous dollop of Rodda’s Clotted Cream.
Alternatively, make one large pudding by using a 1.2 litre pudding basin and
steaming for 5-6 hours.

The Rodda family have been making Cornish Clotted Cream

for 5 generations.

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Chocolate and Banana Pancakes Prep time: 10 minutes +
30 minutes standing
Cook time: 15 minutes
Makes 8

100g plain flour

Pinch salt
Zest of 1 lemon
1 medium egg
300ml semi skimmed milk
100g plain chocolate,
broken into small pieces
Oil for frying
2 bananas, quartered and sliced

Sift flour and salt into a large bowl and stir in the lemon zest. Make a well in
the centre and break in the egg. Beat well, adding the milk gradually to form a
smooth batter. Leave to stand for 30 minutes.

Meanwhile, place the chocolate in a bowl over a pan of simmering water to melt.

Heat a little oil in a 24cm pancake pan and pour a tablespoon of the batter in the
bottom and tip the pan until it covers the whole base. Cook for 1 minute each
side until golden. Turn onto baking parchment. Repeat to make 8 pancakes.

Spread melted chocolate over a pancake, scatter over ¼ sliced banana

and fold up. Repeat with the remaining pancakes. Serve with a dollop of
Cornish clotted cream.

Rodda’s Clotted Cream is uniquely made using a

closely guarded family recipe.

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 Cream makers since 1890

A.E. Rodda & Son

The Creamery, Scorrier, Redruth, Cornwall TR16 5BU
t: 01209 823 300 e: enquiries@roddas.co.uk
w: www.roddas.co.uk

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