Clotted Cream (the non-dairy version of course)

My Mum makes this by the massive bowl full, and every time she does the family attack it with dessert spoons regardless of whether they’re dairy-eaters or not.

Fluffy and moreish, it’s creamy and delicious with a fulsome mouth feel, but without the greasy after-taste of dairy cream left on the tongue. Once made it will last in the fridge and won’t need re-whipping!

Best served cold, but it tastes like a magical Angel Delight-type dessert when served at room temperature.

Serves 4-6 or approximately 3 in the real world.

3tsp fine cornflour / cornstarch if in the USA
150ml / 5fl oz / 2/3 of a cup unsweetened soya milk
1 vanilla pod
90g / 3.5oz / 7 tbsp soft marge (Vitalite or Pure will do the trick)
2-3 tsp icing sugar
A few drops of vanilla extract (optional)

Part I:

In a small bowl blend the cornflour to a paste with a little of the soya milk.

Put the rest of the milk in a saucepan with the vanilla pod and bring to the boil.

Pour this over the cornflour mixture, stir, and return all together to the pan.

Stir until the mixture thickens, then remove from the heat, and leave until completely cold.

Part II:

In another bowl, beat the margarine until it’s light and creamy, then gradually whisk in the cooled cornflour and milk mixture. (You can remove the vanilla pod and rinse it in fresh hot water, then leave to dry out and be used again.)

It’s important to add the cornflour mixture gradually, whisking well, as if making a custard, whisking well, to produce a beautiful yet light whipped cream.

Add the sugar towards the end, a teaspoon at a time, tasting the mixture till it’s just sweet enough for you.

The light vanilla flavour can be enhanced with an extra drop or two of vanilla essence/extract, or you could add some brandy/rum, depending on what it’s being served with.