Step 1: In a pan place the onion, cloves, bay leaves, peppercorns and milk. Bring to a simmer then take the pan off the heat to let the milk infuse for 30 minutes.
Step 2: Whilst the milk is infusing, place the bread in a food processor and pulse until you get fine breadcrumbs. Set aside
Step 3: Strain the milk into a bowl (discarding the onion, cloves, bay leaves and peppercorns). Stir though the breadcrumbs and 1 tbsp of Rodda’s clotted cream.
Step 4: Spoon into a serving dish and sprinkle over grated nutmeg and dollop with the other tsb of clotted cream.