Clotted, Soured & Aerosol Cream

Whether it’s tempering a chilli’s heat or adding sweetness to a sponge pudding, our clotted, soured and aerosol cream delivers rich flavour. Clotted varieties are baked using a traditional technique for thickness and a distinctive crust, while cultures give sour cream its tang. Add a flourish to pies and tarts with squirty UHT cream and Chantilly cream in a can