It's not difficult to make your own. The recipie below is even in American...


    You need full cream milk, fresh from the cow. Pour it into a shallow pan, and leave it to stand for about 12 hours for the cream to rise to the surface. Now heat the milk very slowly, until the surface begins to wrinkle: on no account allow the milk to boil- the more slowly the heating is done, the better the result. About one hours gentle heating is what is required. Transfer the pan to a cool place and leave overnight. In the morning the clotted cream can be spooned off the surface. (if you cannot get creamy enough milk, you can experiment by adding extra runny cream to the milk to beef up its cream content)