I remember the first time I ever had clotted cream…at our College Christmas Dinner in my 1st Year. I t was the last one we had in Formal Dining Hall after that they let the females in and everything went casual and informal.
Some how we ended up with six bowls of clotted cream between ten of us at our table. Don’t look at me like that folks, just because I was the only one who had experience of boarding school and the charm to persuade the waitress that she hadn’t served us a bowl yet…five times in a row!

Magpie - clotted cream! I was avoiding that on purpose, the mere mention sends my cholesterol through the roof, even if I don’t eat dairy products. Are Jersey or Guernsey cows farmed across the pond?

I suggest that you find yourself a Channel Island cow (Jersey or Guernsey) milk it and let the milk settle and skim off the best cream in the world!
We used to try and get the top of the milk to pour onto our cereal….before my mother did!

And Gm you forgot la creme de la creme …. clotted cream…
I once watched lady M eat the folowing:
Chocolate mouse and vanilla ice cream topped with a spoon full of clotted cream and double cream poured over it all! She denies it all but I know as I was there and Aunty Edna was the one who served it up!

The irony is that I’m the one with the high cholesterol…….

Our cream usually comes in three varieties single or pouring, whipping and double. These are essentially categorized by the amount of fat they contain, ranging from 18% at the low end of light cream to 48% for double cream. I have only come across 1 variety of Carnation condensed milk. We would use it to make toffee as in Banoffee pie. I doubt the suitability as a cream substitute.

Caster sugar is mid way between granulated and confectioner’s sugar. I think you call it ‘Superfine’. This side of the pond caster sugar is available in white and golden varieties.