Cornish clotted cream bread sauce

Cornish clotted cream bread sauce

A delicious addition to your festive roast, and a sure hit on any dinner table, why not try our twist on the traditional bread sauce which includes a hearty spoonful of Rodda’s Cornish clotted cream.


1 onion, leave whole

6 cloves

2 bay leaves

5 black peppercorns

600ml whole milk

8 slices white bread (fresh or stale is fine)

2 Tbsp Rodda’s Cornish clotted cream

A pinch of nutmeg

Step 1: In a pan place the onion, cloves, bay leaves, peppercorns and milk. Bring to a simmer on a medium heat then as soon as it’s simmering take the pan off the heat and 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)  then stir though the breadcrumbs and 1 Tbsp of clotted cream.

Step 4: Spoon into a serving dish and sprinkle over the nutmeg and dollop with the remaining Tbsp of clotted cream. (Please note – If you prefer bread sauce hot then microwave for a couple of minutes before adding the clotted cream on top).

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One comment

  1. Patrick Shorten says:

    Thank you for your suggestion – I make the Breadsauce in our house and very much do the same recipe as yours BUT never thought of the Clotted cream so will add it this year. Also I add a good pinch of mixed herbs – this means you must sieve the milk when you take the onion out before you add the breadcrumbs – so I look forward to the real Cornish version this year. Sorry – not pc but you MUST add salt!

Time: 45min

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