This week’s Tuesday with Dorie recipe is Scone Pudding, made using leftover Buttermilk Scones.
The scones are sliced horizontally into thirds and layered into a baking dish, brushed with curd (I used orange curd), topped with spiced custard (I used cardamom), left to soak up the custard, then topped with sliced apple, sprinkled with sugar and baked.
This pudding is meant to be served warm, but I liked it cold as well. It made a nice change to bread and butter pudding.
To see what everyone else thought of their TWD recipe this week, visit the LYL section of the TWD website.
Interesting - it does look like it cuts like a cake! It's been so long since I made bread pudding that I couldn't remember how much the custard soaked in. I guess if I ever have a leftover scone again I might remember this (or, you know, toast the scone to bring it back to life a bit and eat it like that!).
ReplyDeleteLOL, the latter for me probably.
DeleteLove this idea for using up old scones - sounds delicious - I try to keep my scone batches quite small these days but I have a few in the freezer from my last batch.
ReplyDeleteOooh yes, this would be a perfect way to use up frozen scones.
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