It's a really common cake over here - everywhere from dainty tea shops to supermarkets sell it.

And custard is the common compliment for cake over here, the norm. I mean, yeah, powdered custard is used because it's cheaper, but genuine egg custard is still common as muck, nothing fancy.

And double cream isn't the same as clotted cream. Clotted is thicker, denser. Double cream is the same as regular cream - like for cooking - but with a deeper/richer taste that goes well with cakes but maybe better with pies.

Cake education is fun.