Scone and marmalade butter pudding

Martin Blunos demonstrates a variation on the classic British bread and butter pudding
By Martin Blunos
Scone and marmalade butter pudding
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 250 ml milk
  • 250 ml double cream
  • pinches salt
  • 1 vanilla pod
  • 3 eggs
  • 125 g sugar
  • 4 scones
  • 30 g unsalted butter
  • 10 g sultanas, soaked in Grand Marnier
  • 20 g marmalade, melted


1. Preheat the oven to 180C/gas 4.

2. In a saucepan, bring the milk, cream, salt and vanilla pod to simmering point. Mix the eggs and sugar together in a bowl and pour over the milk and cream, then pass the mixture through a sieve.

3. Cut the scones into thin slices and butter them, then arrange in a buttered oven-proof dish. Sprinkle with the soaked raisins, pour over the milk mixture, cover and leave to soak for 10 minutes.

4. Put the oven-proof dish in a roasting tin half-filled with water and cook in the oven for 35-40 minutes.

5. Remove from the oven, brush with the melted marmalade and serve.

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