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:)
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.
ReplyDeleteWhy thank ye kind sir!
DeleteNow that sounds delicious. A great way to use older scones. Have a great week.
ReplyDeleteThank you. It is and we will.
DeleteYUM! 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
ReplyDeleteLike I said though, you could do this with any stewed fruit.
DeleteThat looks and sounds great. What gave you the idea to do that? I reckon I really ought to experiment more with food!
ReplyDeleteI 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!
DeleteFlippin' '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!
ReplyDeleteThank 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!
DeleteThis 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
ReplyDeleteI love bread and butter pudding and often reheat the left overs. This is similar but more sturdy, if you know what I mean.
DeleteThis 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!
ReplyDeleteA 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
DeleteMy 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......
ReplyDeletePatricia x