It may not be healthy and it may not be slimming – but it is utterly delicious! I’m talking about a Devon cream tea and, with this spell of glorious weather, l’ve spotted lots of lucky people sitting outside cafés and in pub gardens all tucking into this simple yet scrummy treat. But is it that simple…?
I always think of Devon as the home of the clotted cream tea… but is it? It’s a debate that has been rumbling on for years between the Devonians and the Cornish. Devon has a pretty strong claim to it as, apparently, there is evidence of people eating bread with cream and jam at Tavistock Abbey in Devon as far back as the 11th century!
In Devon, we start by halving a freshly baked scone, where as in Cornwall, the cream tea was traditionally served with a ‘Cornish split’, a type of slightly sweet white bread roll. But it seems that nowadays, the Cornish have seen sense and have moved over to scones too.
Then there’s the really crucial question: which is correct – do you put the jam or the cream on first? I’m a fan of jam first, it gives you a firm base to then dollop on – I mean delicately spread – the cream. Put the cream on first and it can all get a bit slippery and the jam slides off. But there are plenty of people who insist cream first is right. What do you think?
And is it jam, then cream in Devon, and cream then jam in Cornwall…? Or the other way around? I can tell you, it is a regular topic of heated debate in this part of the world! Feelings run so high that a couple of years ago, the organisers of a Devon food festival had to commission a new publicity poster after the first one featured a cream tea made the Cornish way. Trouble is, what they said was the Cornish way, is what I call the Devon was – jam first. Oh dear!
It’s all so complicated… and we haven’t even considered the jam itself. For me, it has to be strawberry. I’m told raspberry is very good too, while some racy people even opt for damson. Surely not!
All I know is that my Mother, Diana, makes the most perfect cream tea. She’s of a generation that can turn out two dozen scones at the drop of a hat and always seems to have clotted cream to hand. She makes her own jam, of course and, with the addition of a few slices of fresh strawberry as an added treat, can produce the most delicious cream tea you’ll find anywhere. Lucky me!