350g leftover scones, banana bread, fruit cake, sponge cake, carrot cake, etc.
225g light brown sugar
100g plain flour
50g butter, softened, plus extra for greasing
1 tsp baking powder
180g sultanas or raisins
1 egg
150ml milk
350g shop-bought shortcrust pastry, thawed if frozen
Icing sugar, for dusting
Method:
Preheat the oven to 200°C (180°C fan). Grease a baking tray (approx. 25cm x 30cm) with some butter and line with non-stick baking paper.
Put all the leftover scones, cakes, etc. in a large mixing bowl. Using an electric mixer, gently mix on a low speed until it all becomes like coarse breadcrumbs. Add the sugar, flour, butter and baking powder and mix until well combined. Add the raisins or sultanas and mix again, then still on a low speed, add the egg, cold tea and milk.
Divide the pastry in half. Roll out one half to fit your tray and put it on the bottom. Spoon in the filling and gently press it down so it’s even. Roll out the other half of the pastry and put it on top. Using a fork, prick holes on top of the pastry all over.
Bake in the preheated oven for 50 minutes, until the filling is set and the pastry is golden. Remove from the oven and let the cake cool in the tray, then sprinkle with icing sugar and cut it into squares.
