Scone and Butter Pudding is a traditional Scottish recipe for a classic pudding of scones and dried fruit in a milk and cream custard base that is a cognate of bread and butter pudding. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Scone and Butter Pudding.
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This is a Scottish take on the traditional bread and butter pudding. It's a way of using-up left-over scones, whilst making them into an elegant dessert.
Combine the dried fruit and whisky in a bowl. Cover and set aside to soak and plump up for 2 hours.
After this time, whisk together the milk, cream, egg yolks, sugar and vanilla extract. Slice off the tops of the scones and then slice each one into three rounds. Butter each slice of scone then layer with the whisky-infused fruit in individual buttered ramekins. Pour in the egg and cream mix then cover and set aside for 1 hour.
Arrange the ramekins in a deep baking tin, then pour in enough boiling water to come half way up the sides of the ramekins. Transfer to an oven pre-heated to 200°C (400°F, Gas Mark 6) and bake for 40 minutes, or until slightly risen and golden brown on top.
Remove from the oven and brush with the warmed apricot jam. Serve immediately, directly in the ramekins.
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