Here’s some simple recipes from Rodda’s which I’ll be using over Christmas.
Luxurious bread sauce with Rodda’s clotted cream
Perfect with turkey, chicken and game birds.
Serves 6-8 Prep time 5 minutes plus 2-24 hours steeping time Cooking time 10 minutes
1 onion, peeled and cut into half 10 cloves 300ml whole milk 113g tub Roddas clotted cream 10 peppercorns
2 bay leaves sea salt to taste 75g white bread, crusts removed
1. Press the cloves into the onion and place in a saucepan with the milk, cream, peppercorns, bay and a generous pinch of salt. Place over a low heat and bring up to boiling point then simmer for 2-3 minutes. Remove the pan from heat and leave to infuse for as long as you can to impart the flavour of the clove into the milk and cream.
2. When you are ready to use the sauce bring the milk back up boiling point. Tear the bread into small pieces and add to the pan. Mix well and bubble gently for 2 minutes.
3. Spoon into a bowl and serve with roast turkey or chicken.
You can freeze bread sauce really successfully. Cool the sauce down after step 2 then place in an airtight tub and freeze. Defrost in the fridge over night then add a couple of spoonfuls of milk to it when warming just to loosen it a little.
Not just for Christmas pud, this brandy butter goes perfectly with mince pies or spread over toasted panettone.
Serves 6-8 Prep time 10 minutes
100g butter, very soft 125g icing sugar 2 tbsp brandy 113g tub Roddas clotted cream
1. Place the butter in a large bowl and carefully mix in the icing sugar and brandy. You can use an electric hand whisk at this stage but icing sugar really puffs up so go carefully! Carry on mixing until smooth and pale.
2. Beat in the clotted cream until the mixture looks silky. Don’t over-mix though, just enough to evenly combine everything.
3. Serve with Christmas pudding or mince pies.
For a twist on this classic recipe, use light brown muscovado sugar instead of the icing sugar. The end result will have a gorgeous toffee colour and a granular crunchy texture.