[h4z1XBI7]

Kyp... I found the answer for you on the double cream. It's not the same as heavy cream here.

"Double cream weighs in at 48% butterfat, or at least 6% higher than the highest-fat cream available in the United States — heavy cream or heavy whipping cream, which is at least 36% to 40% fat (the wonderful New England dairy from which we buy our cream produces a 42%-fat cream, although it doesn't brag about it). British recipes call for double cream because they can — it's available and adds lots of richness to your dish."

Here's a neat list of dairy products, what they are and how much fat they have:

http://www.idfa.org/facts/milk/define.cfm

Tril