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.
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.
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.
Nutritional analysis per serving (3 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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