Christmas pudding scones

MAKES 6- 8

If you have any pudding leftovers, then this wonderful recipe puts what’s left to good use.

2¼ cups flour, plus extra for dusting

3½ tsp baking powder

1 tsp mixed spice

1 heaped tbsp raw sugar

80g cold butter

70g Christmas pudding or cake

½ cup dried fruit – I used

chopped cranberries

Zest from 1 orange 1-1¼ cup milk

Butter, lemon curd and jam, to serve 1 Preheat oven to 200°C. Line a baking sheet with baking paper, then dust with flour.

2 Sift the flour, baking powder and mixed spice into a large mixing bowl. Stir in the sugar. Grate in the cold butter and mix with your fingertips until the mixture resembles fine breadcrumbs. Crumble in the leftover pudding, then add the dried fruit and orange zest. Stir 1 cup of milk into the dry ingredients and mix with a butter knife until it forms a soft, sticky dough. Add more milk or flour, if needed.

3 Turn out onto the prepared tray and pat or roll into a 3cm-thick circle. Cut into wedges and separate slightly to allow for expansion. Brush with milk.

4 Bake in the oven for 15 minutes or until risen and golden.

5 Serve warm with plenty of butter, lemon curd and jam.