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This healthy, fast and easy to make baked scone cake recipe makes a great breakfast, lunch or dinner side dish, desert, or main course for all ages. This recipe serves 4 and is a thirty minute meal.
INGREDIENTS:
1 large and thick round unsweetened scone
1/4 tsp. mace
1/2 cup dried fruit (apricots and pitted prunes), chopped
seasoning
1 cup roast pork leftovers, diced
1 cup thick cream
1/2 cup concentrated pork stock
1 tsp. rosemary
1 cup cooked red cabbage, diced
1 cup cream cheese, crumbled
METHOD:
Preheat oven to 400 F (200 C). Using a food processor, blend pork leftovers, cream, pork stock, rosemary, red cabbage and cream cheese until smooth. In a separate bowl, toss dried apricots and prunes in mace.
Cut scone in half horizontally and half again. Spoon sandwich fruit mixture onto top of bottom scone layer and bottom of top scone, sandwiching them together with the other scone layers. There should be two scone sandwiches now.
Spoon on pork mixture on top of bottom scone sandwich. Spread across evenly like filling a cake. Press on top scone layer lid, firmly, but gently. Wrap in foil and bake for 20 minutes until hot. Serve hot or cold with a light salad and soft rolls for a quick dinner.
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