This delicious Mary Berry St Clements Creams recipe is a quick and creamy dessert perfect for citrus lovers. Made with zesty lemons, juicy oranges, and simple ingredients you likely have at home, it’s a refreshing treat for any occasion. Plus, it’s easy to prepare ahead, so you can enjoy stress-free entertaining!

This St Clements Creams Is From Makes It Easy Cookbook by Mary Berry

Ingredients Needed

3 oranges, segmented
300ml / ½ pint pouring double cream
75g / 3oz caster sugar
Finely grated zest and juice of 2 lemons
Finely grated zest of ½ orange

How To Make St Clements Creams

Prepare the base: Divide half of the orange segments evenly into the base of 6 small glass pots.
Heat the cream mixture: Pour the cream into a saucepan, add the caster sugar, lemon zest, and orange zest. Heat over low heat, stirring continuously, until just before it boils. Remove from heat and let it cool slightly.
Thicken the cream: Stir the lemon juice into the warm cream mixture until it thickens slightly.
Assemble the desserts: Spoon the cream mixture over the orange segments in the glass pots. Place the pots in the fridge overnight to set.
Decorate and serve: Remove the pots from the fridge and top each one with the remaining orange segments before serving.

Recipe Tips

Use fresh citrus fruits: Always use fresh oranges and lemons for the best flavour. Bottled juice won’t give the same zing.
Don’t let the cream boil: Heat the cream gently and remove it from the stove just before it boils to keep it smooth.
Stir continuously: While heating the cream, stir non-stop to avoid the sugar sticking or burning.
Let the cream cool slightly before adding lemon juice: Adding lemon juice to very hot cream can make it curdle, so allow it to cool a little.
Set it overnight: To achieve the perfect texture, let the creams chill in the fridge for at least 8 hours or overnight.

How To Store Leftovers

Cool leftovers St Clements Creams to room temperature. Cover the pots with cling film and keep them in the fridge for up to 3 days.

Nutrition Facts

Serving Size: 1 slice (1 of 8 servings)

Calories: 385
Total Fat: 19g
Saturated Fat: 11g
Cholesterol: 173mg
Sodium: 100mg
Potassium: 206mg
Total Carbohydrate: 46g
Dietary Fiber: 2g
Sugars: 27g
Protein: 7g

Try More Mary Berry Recipes:

Mary Berry St Clements Creams

Course: DessertsCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hours

minutes

Calories

385

kcal

Ingredients

3 oranges, segmented
300ml / ½ pint pouring double cream
75g / 3oz caster sugar
Finely grated zest and juice of 2 lemons
Finely grated zest of ½ orange

Directions

Prepare the base: Divide half of the orange segments evenly into the base of 6 small glass pots.
Heat the cream mixture: Pour the cream into a saucepan, add the caster sugar, lemon zest, and orange zest. Heat over low heat, stirring continuously, until just before it boils. Remove from heat and let it cool slightly.
Thicken the cream: Stir the lemon juice into the warm cream mixture until it thickens slightly.
Assemble the desserts: Spoon the cream mixture over the orange segments in the glass pots. Place the pots in the fridge overnight to set.
Decorate and serve: Remove the pots from the fridge and top each one with the remaining orange segments before serving.

Notes

Use fresh citrus fruits: Always use fresh oranges and lemons for the best flavour. Bottled juice won’t give the same zing.
Don’t let the cream boil: Heat the cream gently and remove it from the stove just before it boils to keep it smooth.
Stir continuously: While heating the cream, stir non-stop to avoid the sugar sticking or burning.
Let the cream cool slightly before adding lemon juice: Adding lemon juice to very hot cream can make it curdle, so allow it to cool a little.
Set it overnight: To achieve the perfect texture, let the creams chill in the fridge for at least 8 hours or overnight.