This is the BEST wartime mock cream recipe I have made to date and it’s very simple to make too! Even better used nice and cool from the fridge
I dolloped it on scones yesterday and just now (topped with summer berry jam) for a late morning nibble with a nice cup of tea!
Mock cream 3
- 1 tablespoon (English tablespoon) of cornflour
- 1 oz margarine
- 1 oz sugar (fine)
- 1/4 pint milk
Slowly blend the cornflour and milk together and add to saucepan and stir over a low heat until thickened. Remove and allow to cool completely.
Cream margarine and sugar together until light and soft and then gradually add in the cold cornflour/milk mixture a teaspoon at a time until all of it is mixed together to make a smooth, thick cream which stiffens further when stored in the fridge.