We were left with a lot of food after my 30th Birthday, so we had to be a little inventive with recipes to use everything up. Cue sponges being used up in trifles, lots of sandwich’s being consumed and a load of pre-made scones destined for the bin. Not if I had anything to do with it though! I immediately jumped online and looked up a bread and butter pudding recipe, convinced I could make it work for the scones. Lo and behold, we created the Jam & Clotted Cream Scone and Butter Pudding! It does require a little more soaking than a bread and butter pudding, but it’s definitely worth it. The recipe is also perfect for using up all those left over scones over the Platinum Jubilee weekend! My scones were pre-creamed and jammed, but you can adapt the recipe as you see fit.
Ingredients
20 small scones (or 10 standard size) with clotted cream and jam on
6 eggs
600ml milk
150ml cream
2tbsp caster sugar
1tbsp cinnamon
1tbsp nutmeg
Handful sultanas
Method
- Arrange the scones in your oven-proof dish, jam side up
- In a separate bowl, whisk together the eggs, sugar, milk, cream, cinnamon and nutmeg
- Pour the liquid mixture over the scones, then sprinkle the sultanas over the top across the whole dish
- Cover and leave in the fridge overnight until the scones have soaked up the custard
- Pre-heat the oven to 180 degrees celcius and cook the Pudding for 45 minutes or until the top is crispy and golden
- Serve as you like with custard or ice cream
This recipe is delicious hot or cold and can be adapted however you like. I’ve been restrained on the amounts in the recipe for cinnamon and nutmeg, but I know I probably used a lot more. If you have more or less scones, just halve/double the custard recipe as needed. The custard should cover the scones with just the very tops poking out. This helps the scones soak up as much as possible! Even if you don’t have leftover scones, it’s worth making them to make the Jam & Clotted Cream Scone and Butter Pudding!
