Ingredients to serve 4-6:

2 pints/1.1 litre milk
2 tablespoons sugar
2 tablespoons brandy
2 teaspoons essence of rennet

Method:

Heat the milk in a saucepan to blood heat. Stir in the sugar until dissolved. Pour the milk and sugar into the serving bowl and add the brandy. The rennet is added last of all. Cover and leave to stand at room temperature until set, normally about 2-3 hours, then chill in the refrigerator. 

Serve spread with clotted cream, sprinkled with cinnamon or nutmeg.