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The Taste of Corn Wall

The Taste of Corn Wall

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Published by Alistair Goldie

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Published by: Alistair Goldie on Oct 05, 2010
Copyright:Attribution Non-commercial


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Cream makers since1 8 9 0
t hetas t eCor nwal
recipeswitha puretasteof luxury
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:w w w .ro d d a s .c o .u k
Rodda’sClottedCream addsa tasteof pure luxury
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.
Summer Puddings
Prep time: 20 minutes
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

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