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Scone and Marmalade Butter Pudding

This is a great way to use up stale scones. The marmalade and vanilla and booze-soaked sultanas make it extra special. Serve hot with ice crea,, double cream or just dig in.



  • 1.

    Bring the milk, cream, salt and vanilla pod to simmering point. Mix the eggs and sugar together, add the milk and cream and pass the mix through a sieve.

  • 2.

    Cut the scones into thin slices and butter them, then arrange into a buttered oven proof dish. Add the soaked raisins and the milk, mix and cover well and leave to soak for 10 minutes. Cook in a bain marie for 35-40 mins. When it's ready, glaze with the melted marmalade.

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» Top Wine Matches For This Recipe

Andrew Graham

Moscato, Sparkling Whites and Rose are the best wines to pair with Scone and Marmalade Butter Pudding.


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