I am pretty good at “reading” recipes. Meaning I can usually tell by looking at the ingredients and the proportions if the recipe will work out or not. Last week however, I made a recipe for Southern biscuits that didn’t turn out that well. They were too flat and not fluffy enough, so while I am still looking for a good biscuit recipe I decided to hunt around for something to do with the leftovers. I found a recipe for “Afternoon Tea Pudding” which is basically bread pudding made with jam and scones. While biscuits aren’t scones, they’re fairly close so I decided to make it.
Leftover biscuits.
I cut them in half in order to make more layers.
I buttered a dish and spread strawberry jam on each of them and stacked them with the jam side facing up.
For the custard I started off with 3 whole eggs and 1/3 cup of sugar.
Vanilla extract.
Whisked together.
To that I added 1 and 1/4 cup of heavy cream and 3/4 cup of regular milk mixed together and heated up in the microwave.
I added it gradually to the eggs while whisking to make sure that I didn’t end up with scrambled eggs.
I slowly added the milk/egg mixture to the biscuits and let them soak for 10 minutes to allow them to soak up some liquid.
To cook the pudding I put it in my largest lasagne pan and added in boiling water around it. It went into the oven for 35-40 minutes at 350 (or it might have been 375, sorry, I can’t remember).
When the top was golden and the custard was cooked thoroughly I took it out of the oven and let it cool down.
This was really good. The custard was sweet but not overly so and the biscuits were soft but not mushy. The jam was a nice touch as well, adding and extra layer of flavour and texture. I had some Devonshire cream so I added a dollop on the side. Surprisingly enough this tasted even better the next day and it was even good cold. This is a really great way to use up leftover scones or biscuits which are going stale that you might have laying around the kitchen.
