Thursday, 7 June 2012
...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!