Scottish scones pudding with butter and egg cream

It is a traditional Scottish pudding with scones, dried fruit and egg cream. It is very good, easy to make and it is eaten in the blink of an eye!

Scottish scones pudding with butter and egg cream

Ingredients:

For 4 servings:

  • 14-16 pieces of scones
  • 3 eggs
  • 400 ml of milk
  • 4-5 tablespoons sugar
  • 1 sachet of vanilla sugar
  • 2 teaspoons with food starch tip
  • 2 tablespoons raisins or other dried fruit
  • 50 g butter
  • powdered sugar for powdering on top

Preparation:

Put the raisins soaked in warm milk or brandy or rum, or anything else you prefer.
Grease a large ceramic tray or two smaller ones with butter (I had 2 this time). Cut the biscuits in half, grease them generously with butter and glue them back, then place them in trays until they are almost full.
Sprinkle the drained raisins on top.
Scottish scones pudding with butter and egg cream
Mix eggs with sugar and vanilla, then add 300 ml of milk. Mix the rest of the milk with the starch, then pour it over the rest and mix well.
Scottish scones pudding with butter and egg cream
We pour the obtained mixture into shapes enough to cover the biscuits – they will rise to the surface, being light.
Scottish scones pudding with butter and egg cream
In the preheated oven at 200 degrees, place a large tray, put the ceramic molds in it, then fill it with boiled water. Bake the pudding approx. 40 minutes until it starts to brown and the cream comes off the edges of the form.
Scottish scones pudding with butter and egg cream
After it has cooled a little, sprinkle with powdered sugar and serve.
Scottish scones pudding with butter and egg cream
Good appetite!
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