- Scone & Butter Pudding.jpg (40.95 KiB) Viewed 434 times
Takes: 50 minutes plus standing time
Serves: 4
No nutritional information available.
Ingredients
- 25g butter, softened, plus extra for greasing
- 6 fruit scones, split
- 2 tbsp honey
- 150g frozen mixed berries
- 250g tub ricotta
- 250ml milk
- 150ml double cream
- 3 eggs, plus 3 yolks
- 110g caster sugar
- Finely grated zest of 1 orange
- Icing sugar, for dusting
Method
1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Lightly greas a shallow 1½l baking dish.
2. Combine the butter and honey in a small bowl, then spread onto the scones. Arrange the scones in the prepared dish, overlapping them slightly and inserting berries and dollops of the ricotta in between each row.
3. Heat the milk and cream in a small saucepan over a medium heat, stirring constantly, until almost boiling. Do not allow to come to the boil. Whisk the eggs, eggs yolks and caster sugar together in a large, heatproof bowl. Gradually whisk in the hot milk mixture until combined, followed by the orange zest.
4. Pour the orange custard mixture over the scones and leave to stand for 5 minutes. Cover with foil and bake for 20 minutes. Remove the foil and return to the oven for a further 15 minutes or until firm.
5. Serve hot, dusted with icing sugar, and with extra cream if liked.
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