It all started with a tweet… “You can’t beat a bean and cheese toastie” and then a reply from @lazydaisyglass would lead us on to “have you tried Rodda’s Cream?” eh, no I haven’t more to the point I haven’t even heard of it. This cream apparently is the best and I should try it especially on scones as I am partial to scones (cherry’s my favourite btw).
Thanks to the power of twitter and a few tweets later @roddas_cream offered to send me some cream to try. As someone who loves freebies I was quick to say yes!
The Cream arrived within days and I was just expecting a small tub but Rodda’s sent up two blocks of butter, two tubs of clotted cream and a mini cool bag. This is great customer service and a brilliant way to promote their other products to me.
Always one for a challenge I decided to make a Victoria sponge and you can tell by my pictures below this was my first attempt at making one. Surprisingly though it tasted fine but maybe more on the edge of an Eve’s pudding than a soft, light Victoria sponge.
The cream however was amazing, because of all the many people I have asked “have you tried Rodda’s Cream?” have come back saying it was the best cream ever. The cream itself is thick, unctuous and thoroughly dollopable but yet has a silky, buttery and creamy taste. You have to give the cream a try.
As I said earlier on I’m quite partial to a scone or two so with my leftover butter I whipped it up together with some plain flour to make some scones. I did get this recipe from Rodda’s website, really easy to follow and within no time at all these bad boy scones where just waiting to be smothered with jam and a large dollop of Rodda’s Cream on top. (That is the proper way).
All I can say is give Rodda’s Cream a try, I am positive you’ll find their products utterly fantastic which is why they have been awarded Protected Designation of Origin Status.
Go on Crown your puds with Rodda’s Cream.