…one of the many delights of throwing a tea party are the left-overs… well, part delight.. part danger-zone because as anyone knows, having an excess of cake in the house can be risky business waist-line wise….
… we threw a very impromptu Jubilee tea party on Monday with a heck of a lot of cake, tea and of course, champagne and I asked friends to bring stuff too… lovely Elaine brought her ‘award-winning’ scones and you can read all about our little corner of sunshine and cake here on her brilliant blog… there are even a couple of clandestine pictures of my kitchen… well worth the visit…
… now back to Elaine’s scones… award winning they may be but she did make a few dozen too many and whilst we endeavoured bravely to scoff the lot my mind started to form a plan before anyone managed to ask for some to take home… you see, two day-old scones make the most wonderful bread substitute for a bread and butter pudding… a super-quick egg custard whisk later and you have a rather marvellous and a little naughty pudding…
scone and butter pudding
as many old scones as you fancy – I had 6 small scones
50ml single cream
1 teaspoon ground cinnamon
2 tablespoons caster sugar
a handful of sultanas
– pre-heat the oven to 180C
– take your scones, slice them in half or thirds, depending on depth and generously butter each side
– place them into an oven-dish and sprinkle with sultanas
– make the custard by combining the milk, cream, sugar and egg and whisking it into submission
– pour it all over the scones and bake for 20-30 mins
eat and of course, enjoy!