Cosy up with our twist on the British classic. Our Scone & Butter Pudding is the perfect bake to warm up those crisp days and bring a little indulgence this season.
Overview
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Prep Time: 1 hour 20 minutes
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Cooking Time: 1 hour
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Serves: 6
Ingredients
8 Sultana Scones
80g Butter
200ml Marmalade
50g Sultanas
4 Free Range Eggs
2 Egg Yolks
50g Caster Sugar
400ml Whole Milk
200ml Double Cream
1/4 tsp Nutmeg
1/4 tsp Cinnamon
40g Demerera Sugar
Method
1. Cut each scone in half. Spread one side of each scone slice with the butter and marmalade.
2. Arrange the scones in an ovenproof dish, overlapping and layering.
3. Sprinkle the sultanas over the full dish.
4. Mix the eggs and yolks, sugar, milk, cream, nutmeg and cinnamon in a jug, then pour evenly over the scones.
5. Wrap the dish in cling film, then chill for at least an hour.
6. Heat the oven to 170°C.
7. Sprinkle the demerera sugar over the top of the pudding, then bake for 1 hour or until the custard is set and the top is golden.
8. Serve with extra thick cream or ice cream (or both!)
