Bread Sauce and Clotted Cream

Ingredients:  Serves 6-8 

1 small onion, peeled
6 cloves
500ml full fat milk
1 bay leaf
120g white breadcrumbs, no crusts
50g butter
Sea salt flakes and freshly ground white pepper
4 tbsp clotted cream
½ tsp nutmeg and extra to sprinkle 


Cut the onion in half then stud the onion with the cloves and put in a saucepan with the milk and bay leaf and very gently bring to a simmer. Leave to one side to infuse for at least an hour, longer if possible.

Remove the onion, cloves and bay leaf from the saucepan. Gently heat the milk, stir in the breadcrumbs and butter and season with a little salt and white pepper. Simmer for a couple of minutes, stirring continuously, then leave to one side to allow the breadcrumbs to swell completely. (The sauce can be frozen at this stage).

Heat the sauce gently and stir in the clotted cream and nutmeg. To serve, sprinkle nutmeg on top.

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