Fruit Scone and Butter Pudding
Serves: 4
Ready in: 60 mins +
Know your nutrients
Calories
676 -Fat
28.9g -Saturates
13.1g -Sugars
54.6g -Salt
1.47g -Protein
16.7g -Carbs
92.5g -Fibre
2.5g -Powered by Nutracheck
We love creative zero-waste recipes that save food from being thrown away. In the unlikely scenario that you have leftover scones, you could freeze them to stop them from going off. When you're ready to bake, take them out and whip up these delicious take on the classic bread and butter pudding. Add custard or cream to create the perfect after-dinner pudding. Image copyright National Trust Images, Willam Shaw.
Ingredients:
5 fruit scones50g butter
3 free-range eggs
50g caster sugar
250g milk
20ml vanilla flavouring
custard or fresh cream, to serve
method:
- Slice the scones across the middle into two or three slices, depending on the thickness. Spread each piece with a little butter, then layer them on their edges in your baking tin (cut them into halves to layer them if needed).
- Place the eggs, sugar and milk in a bowl and whisk until combined into a smooth custard. Pour over the scones and then leave for at least an hour to soak.
- Place into the oven at 180C/350F/Gas 4 and bake for around 35-45 minutes, or until the custard is set and the top is crispy. Remove from the oven.
- Place a portion of the dessert into your serving bowl and top with the custard or cream.
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