I’ve always had a thing about clotted cream, ever since I went down to the South West coast when I was very small. We used to go to a caravan on the beach quite a lot. Obviously it was a long drive and until I had my own children, I didn’t truly appreciate how hard that must have been.
When I was pregnant with Buddy (5 years ago, I can’t believe it was that long ago) I had a real thing about a scone, clotted cream and jam. I went to Dobbies Garden Centre often as they had them there and it was a great place to meet up with other almost mums too.
We got an amazing hamper from Rodda’s in order that we could review their products and I have to say, I’ve been blown away by them. The clotted cream fudge was melt in your mouth gorgeous. My Mother In Law asked if I had made the shortbread and of course I said no, but I’m not sure she heard me She said it was lovely.
In order to test out the products to their advantage, we followed one of the recipes developed specifically for Rodda’s by Neil Haydock.
I can’t believe that I could improve on my beef stroganoff. The recipe is pretty similar to any other stroganoff recipe but using Rodda’s Clotted Cream. Wow, I was absolutely melt in your mouth gorgeous. I’m just sad my picture didn’t do it justice. I can’t wait to make it again. I have the recipe here that I can send out. Just leave a comment below requesting it and I’ll email it over.
I make smoked mackerel pate lots for my lunch at work, like the stroganoff, I didn’t realise how much the clotted cream would add an indulgent twist, but I was really impressed with my smoked mackerel pate too. My colleague tried it too and agreed it was a wonderful smoked mackerel pate.
Thank you to Rodda’s for sending us the hamper, we had fun testing it and we are off to make some scones later today to see if I can introduce my children to the best cake occasion in the world.
Disclaimer: We were sent a hamper from Rodda’s in return for our review. All opinions are our own.