Rodda’s — Cornish Clotted Cream Our Story Our Cornwall Our history our family tree Our Farmers Protected Designation of Origin Fun facts from the Creamery Things We Make Classic Cornish Clotted Cream Farmhouse Butter Custard Crème Fraîche Milk Pouring Cream Gifts cream teas The perfect equation for cream tea Rodda’s Cream Tea Etiquette history of the cream tea Crowning glories Crowning your puds Instagram competition Crowning good deeds 101 excuses Recipes Top Chefs Recipes video recipes tips for a perfect pudding Shop News tips for a perfect pudding The very best tip we could give you is to remember that clotted cream isn’t just for crowning scones and jam. A delicious dollop is just the thing to turn a pudding into something fit for a queen. It’s always nice to have a trick or two up your sleeve when preparing sweet treats, so here are some more below… click here to suggest your own our top tips for perfect puds search vanilla sugar Store spent vanilla pods in a jar of caster sugar; they will infuse the sugar with the flavor of vanilla. Perfect for sprinkling over fruits, roasting, and serving with clotted cream! www.strictlyforthebyrdes.wordpress.com/ by Johnny Drain Tweet no more curdling cake mixture Add a spoonful of flour to your cake mixture each time you add an egg to help prevent curdling. by Michelle www.utterlyscrummy.blogspot.co.uk Tweet instant crumble For instant crumble topping, flavour some porridge oats with cinnamon and crunchy demerera sugar before stirring in a few spoonfuls of butter. Sprinkle over fruit and bake in the oven until browned. by Cheryl Pasquier madhousefamilyreviews.blogspot.co.uk Tweet melted chocolate Add melted chocolate to soft cheese, to use as frosting for cakes, filling for cheesecakes or just spread on a digestive biscuit. by Andy Hunting andyskitchen.co.uk Tweet easy lining When lining a cake tin with baking parchment, first rinse it under water and squeeze out the excess. It will more easily take on the shape of your cake tin. by Regula Ysewijn www.missfoodwise.com Tweet extra flavour For extra flavour in a recipe that uses melted butter, cook the butter a little longer than usual until the milk solids caramelize and it is browned and nutty. by Kate Webster www.thelittleloaf.wordpress.com Tweet sinking fruit Dust dried fruit with flour before stirring in to cake mix to stop the fruit sinking while baking. by Jules www.butcherbakerblog.com Tweet overcrowded cupboard? If cupboard space is tight you can make self raising flour by adding 1tsp of baking powder to 110g (4oz) plain flour. by Helen Best-Shaw www.fussfreeflavours.com Tweet fool proof sponge For a fail-safe sponge recipe simply weigh 3 eggs (in their shells) then use the same amount of butter, flour and sugar. Simple! by Dominic Franks www.belleaukitchen.com Tweet Perfect pastry When blind baking pastry, put a tray in the oven whilst the oven warms up and then place your pastry in it’s tin onto the preheated tray – preventing a soggy bottom. by Stephanie M www.riversidebaking.com Tweet make your own caster sugar To make caster sugar grind granulated for a few seconds in a (clean) spice grinder. by Helen www.fussfreeflavours.com Tweet folding egg whites When folding in egg whites, try spinning the bowl at the same time. This allows you to fold gently while ensuring every part of the mixture is reached. by Nelly Ritchie www.nellyscupcakes.co.uk Tweet rescue eggshells If eggshell falls into your dish you should fish it out is with another larger piece. by Anna Fielding Tweet cheat’s fondant Struggle making the perfect chocolate fondant? Cheat! make a simple chocolate sponge and push a lindor in the top before putting in the oven, melting middles everytime. by Stephanie M www.riversidebaking.com Tweet fudgier brownies For a fudgier brownie, replace up to half the flour with ground almonds by Kate Webster www.thelittleloaf.wordpress.com Tweet Well risen cakes Baking powder goes off, if your cakes are lacking oomph and your baking power has been open some months then try with a new pot. by Helen Best-Shaw www.fussfreeflavours.com Tweet baking is chemistry Measure everything accurately. Baking is chemistry and measurements really do matter. by Michelle www.utterlyscrummy.blogspot.co.uk Tweet fresh eggs Always use the freshest possible eggs at room temperature by Kate www.whatkatebaked.com Tweet rising scones Never twist your scone cutter as you cut scones out, it stops them from rising, just push down in one smooth action. by Karen www.lavenderandlovage.com Tweet egg replacement You can use banana to replace egg in a lot of recipes – around 1/4 cup banana puree per egg by Kate Webster www.thelittleloaf.wordpress.com Tweet stick to the recipe With cakes you always need stick closely to the recipe, get creative with the icing and cream toppings but stick with the recipe and you can’t fail! by Dominic Franks www.belleaukitchen.com Tweet load more tips send us your top tip and you could be published on our website If you have a top pudding tip, we’d love to hear it, just pop your details into the form below. * = required Your name* Title of your tip* Your county* Tick if you don't mind us contacting you again (we never share your details). * Tick this box to accept t&cs.* Your email* Your tip* max 500 char CONTACT US JOBS HOW TO FIND US FAQs TRADE & EXPORT PRIVACY POLICY & TERMS SITE MAP FOLLOW US ON TWITTER FIND US ON FACEBOOK FOLLOW US ON GOOGLE + FOLLOW US PINTEREST A.E. 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