Monday, 17 February 2014

Trialling a new but un-expected...

Pudding!

We had to nip to town the other day to do a food top up and treated ourselves to a coffee and cake. Next to the payment area were bags of yesterday's scones - £2 for 4 and they were huge, the photograph below doesn't really show how large they were but they measured 4" across:

We microwaved one the next day and shared it with a cup of tea. Two more went into a new pudding, which I hoped would be somewhere between a crumble, sponge and bread and butter pudding.

I melted in the microwave, a good knob of margarine, and once mushy, beat in an egg and a mug of milk:

Then 2 of the scones were roughly cut up:
Stirred into the liquid and left to soak it up for about half an hour:
Oh, sorry, I should have said that the night before doing this, I thawed a 1lb bag of raw gooseberries, stirred in 3 tablespoons of sugar to coat them and added them to a dish, you could do this pudding using any fruit you like of course:
Once the scones mixture was as soaked as it was going to be, it was added to the gooseberries:
As I was making some jacket potato, it went in once they were finished, into a 180C oven for 30 minutes. A light sprinkling of sugar was added and it was returned to the oven for another 10 - 15 minutes:
It is lovely. The top is crunchy and sugary like a crumble and bread and butter pudding. The base is soft like a sponge and the gooseberries were just acidic enough to not be mouth puckering!

We shall eat it over 3 nights with some custard:)






15 comments:

  1. Bloody hell, I didn't know that this baking ma-larky was so easy, so much for me thinking that it involves pagen rites and dark magic! Oh looks lovely by the way.

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  2. Now that sounds delicious. A great way to use older scones. Have a great week.

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  3. YUM! That sounds wonderful - my other half hates gooseberries with a passion - but to me it sounds divine! What a good way of using up scones too - they tend to go a little dry don't they if left too long. x

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    1. Like I said though, you could do this with any stewed fruit.

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  4. That looks and sounds great. What gave you the idea to do that? I reckon I really ought to experiment more with food!

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    1. I couldn't think of anything else to do with stale scones so thought I would give it a try and it worked. No way were they going in the bin!

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  5. Flippin' 'eck! Now that IS an idea and a half! I bet the consistency was wonderful, and yes, goose-gogs would be just the right fruit to have with it. Well done on another cracker!

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    1. Thank you! Consistency on the first day, hot from the oven was lovely and soft. 2nd and 3rd days a lot more solid, similar in consistency to the lard based 'cold' bread and butter pudding seen in the Midlands. Still lovely with custard though!

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  6. This sounds sooo good, will definitely give it a go. My mum has to make me a bread and butter pudding every year for my birthday. Although I do make it myself, hers always tastes better. Perhaps I can outdo her with this recipe! xxx

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    1. I love bread and butter pudding and often reheat the left overs. This is similar but more sturdy, if you know what I mean.

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  7. This sounds perfect, we love bread and butter pudding and crumble, how brilliant to sort of combine both dishes and use up some scones at the same time. Love it!

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    1. A quick tip that I have just thought about, leave a little of the crumbled scone to put on top, halfway through baking, that way, it should be nice and crispy

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  8. My oh my DC this does sound intriguing and I'd never have thought of doing that. Excellent idea which proved to work really well - the proof of the pudding etc......
    Patricia x

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