Pour the cream into a mixing bowl and using an electric whisk, start beating. Keep beating until the cream starts to look like its curdling it will turn slightly yellow.
Continue beating and you’ll start to see it separating and liquid coming out of the mix. Pour this liquid off and keep. You should get about 255ml which you can always use to make scones with.
As you continue to beat, the mixture will start to resemble butter. The liquid will continue to come out and you need to keep pouring it off.
Stop beating with the whisk now and finish off with a wooden spoon. You need to keep pushing it about to remove any remaining liquid.
Now take the butter in your hands and run it under the cold tap. Place the butter in a clean bowl and then beat in the orange zest, ground cinnamon and sugar. Finally, beat in the maple syrup.
Take a piece of greaseproof paper and spoon the butter on to it. Using the paper, shape the butter into a rectangle, wrap and then tie with some string. Store in the fridge for up to 1 week.
When the butter has set up, scoop a large spoonful on top of your fluffy pancakes.
Recipes taken from 'Lotte's Country Kitchen' by Lotte Duncan, priced £20, published by Absolute Press.