Recipe: Juliet Sear's festive cream tea
Hello! I’m a proud wearer of many hats. Mum, food stylist, TV Presenter, author, cook and of course – baker! I’ve had the honour of making all sorts of cakes and other delicious treats for countless people, including Prince Harry, Kate Moss, Holly Willoughby, McFly and Alexa Chung
(to name drop a few!).
Check out my recipes and food styling in BBC Good Food, Sainsbury’s Magazine, Time Out, Hello, and Vogue. You can also see me in action on This Morning and Sunday Brunch, or head over to my YouTube channel for easy family meals with wow-factor, a whole lotta cake, and some amazing collabs with special guests.
My four books; The Cake Decorating Bible, Cakeology, Botanical Baking and Cute Bakes are bursting with fun themed baking ideas and easy but impressive ways to style your cakes. I promise you, I’ve got something for every occasion, season and skill level. The beauty is anyone can have a go at my recipes and be as imaginative as they like.
Juliet Sear's festive cream tea
For the scones:
350g self-raising flour, plus extra for dusting
1 ½ tsp mixed spice
2 tsp cinnamon
1 tsp ground ginger
Pinch ground cloves
1 tsp baking powder
40g golden caster sugar
90g salted butter, cut into cubes
125ml whole milk
75g Cornish clotted cream
Zest of an orange
2 tbsp juice from the zested orange
40g stem ginger, finely chopped
1 beaten egg, to glaze
Festive jam of your choice (I used plum)
Cornish clotted cream or brandy clotted cream
Two baking trays
Rolling pin (optional)
Food processor (optional)
Small round cutter (approx. 5-6cm)
Line two baking trays with parchment paper and preheat the oven to 180c fan.
Add the milk and clotted cream to a small saucepan on a gentle heat jug for about 30 seconds until warm, but not hot.
Add the orange juice, then set aside.
Tip the flour into a large bowl with all the spices and baking powder, then mix to distribute all the powders.
Add the cold cubes of butter and rub in with your fingers until the mix looks like fine crumbs. Alternatively, you can blitz the mixture in a food processor. Then stir in the sugar.
Make a well in the dry mix, and add the clotted cream from the saucepan, orange zest, chopped ginger, and fruit, combining it quickly with a cutlery knife. It will seem wet at first but don’t worry!
Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then knead the dough briefly until it’s a little smoother. Pat or roll the dough gently into a round roughly 2.5cm deep (about an inch).
Use a small round cutter (approx. 5-6 cm) and dip it into some flour. Plunge into the dough, then repeat until you have used up all the space. Bring the scraps lightly together and cut out some more rounds.
Brush the tops of the rounds with beaten egg and bake for around 15-18 mins until risen and golden on the top.
Eat just warm or cold on the day of baking and spread them with festive jam first, then top with Cornish clotted cream or brandy clotted cream. You can toast them the next day if they are a little hard!
If freezing, freeze once cool. Defrost, then put in a low oven at about 160c for a few minutes to refresh.
Rodda’s Cornish clotted cream & mince pie ice cream
1 x 397g can of sweetened condensed milk
227g of Rodda's Cornish clotted cream
300ml double cream
1 tsp of vanilla extract6 mince pies, chopped
Put the condensed milk, the double cream, the clotted cream and vanilla extract into a large bowl.
Beat with an electric whisk until thick and the mixture appears stiff.
Chop the mince pies roughly with a large knife, so they are in small pieces.
Add the chopped mince pie to the creamy mixture and fold in with a spatula until combined.
Spoon the mixture into a into a large container or a large loaf tin, covering with cling film. Freeze until solid.
Rodda’s Cornish clotted cream boxing day turkey curry
2 tablespoons oil
2 white onions roughly chopped
1 tablespoon of ginger paste
2 -3 garlic cloves1 tin of chopped tomatoes
500g leftover cooked turkey, shredded
113g Rodda’s Cornish clotted cream
1 ½ tablespoons brown sugar
Salt, to taste
1 teaspoon garam masala
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon chilli powder4 cardamom pods
(chopped chillies if you like it spicy!)
Heat the oil in a large saucepan over a media heat.
Add the chopped onion andcook for ten minutes until the edges start to turn brown.
Measure all the spices and place in a small bowl. Stir to combine.
Once the onions have browned add the ginger, garlic (chopped chillies if using) and spices to the pan and cook for 1 minute until fragrant.
Add the tin of tomatoes, sugar and a cup of water to the pan. Stir to combine, the onion and spice mix.
Partially cover the pan and simmer for 15 minutes.
Transfer the curry mix to a blender (or take off the heat and use a stick blender) and blend on high until smooth.
Return the curry to the pot and slowly stir through the Rodda’s clotted cream.
Garnish with chopped coriander and serve with rice and naan.