Put all ingredients into SC and cook on low,lid off. It took approx. 4 hours on LOW to cook (I have a morphy Richards 3.5l slow cooker - cooking time may vary with others)

Stir it every 10 minutes - if you drop a small amount in a bowl of water it should become a soft ball - youtube has a video on what it should look like in soft ball form

Once cooked (I transferred it to another bowl) it should be thin and shiny. Give it a good beat and it will become thick, grainy & matt in appearance.

Ideally you need a 20cm square pan greased (although I couldn't find one and had to use a 7" round tin)

I left it to cool on the side and then put it in the fridge to set a bit quicker.

Score into chunks when set & and when fully set transfer to airtight container.

**Please bare in mind this is a british recipe using clotted cream - unsure of the availability in other countries - although there is a recipe for clotted cream on pinterest.**