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Kitchen Queries

Welcome to Kitchen Queries, where the nigella.com team will answer your cooking or food related questions.  We’d love you to submit some of your recipe problems, dilemmas or queries for us to get our teeth into!

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  • What is clotted cream & where can I find it?

    I made the buttermilk scones from Kitchen and they were heavenly. However, I just didn't feel like they were completely the same as the ones in the recipe as I didn't have the clotted cream to put on top. Do you have any ideas where I can find some and what exactly is clotted cream - it looks divine!!

    From the nigella team:

    Clotted cream is made by putting full-fat (whole) milk into shallow trays and then heating and cooling the milk. As the milk cools the the fats in the milk form thick lumps which are then skimmed off and this is the clotted cream. The lumps of cream were originally called "clouts" or "clots", hence the name clotted cream - but it is also known in the US and some other markets as "Devonshire cream". It is extremely thick and luscious and usually has a fat content of around 64%.

    The majority of clotted cream is produced in Cornwall in south-west England and unfortunately very little is exported. You may find Devonshire cream sold in some specialist supermarkets and in the US it can also be bought via the British Delights website. However this exported cream tends to be ultra-heat treated to lengthen its shelf life (needed if it is to be shipped long distance) and doesn't taste quite the same as the clotted cream in British supermarkets. We would suggest mascarpone or whipped double (heavy or whipping) cream as the closest alternatives if you can't get clotted or Devonshire cream.

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