hi sounds very nice but fails to tell me just how much this makes is it enough for just one helping ?one person per mixtue..

Good spotting. The batter goes into the ramekins before the sauce.

This recipe omits to say at which point the batter goes into the ramekins Before or after the sauce?

i simply use a tablespoon and put dollops of the scone mixture on the Jena. tray.No sticky fingers or floury hands.They always turn out just fine.

delicious baked chicken is my favorite.thanks for posting this recipe.keep it up.

good blog.

I would like to receive regular recipes please.

The pie looks great!!!
Thank you for the recipe.

Off to the shop now for ingredients :) YUMMO!

Turn your mixture onto a liberally floured baking tray then shape out, cos transfering from board or bench is pretty difficult as the mix is so wet - absolutely delicious

Appreciate the recommendation. Will try it out.

if i put this pudding into small cermatic moulds can i tip them up side down and the sauce will fall on top?

It may work, but it will be easier to serve the individual puddings in the ceramic moulds, especially of there is room for a scoop of ice cream. The pudding has an attractive crust on the top that you will lose by turning them upside down.

Thanks, I’ve removed the incorrect reference to baking powder.

Hi there, you have baking powder in the method but not in the ingredients - I’m assuming 1 teaspoon.

Finally i made some scones yay thank you:)

hey what temp do you cook it at?

A moderate oven is about 180°C. See oven temperatures

I made some with ginger beer, chopped crystalized ginger and dates. Yum!

Made these today (not for the first time) and replaced one cup of flour with wholemeal…waiting till they cook!

they are great, such a versatile recipe.

I find 200c is hot enough for my oven. I also basted them with dribble of leftover cream and a little caster sugar - didn’t make a LOT of difference. :-)

Great for afternoon tea for our guests.

Yum can’t wait to try it it. Verena, chocolate is made from cocoa beans

hey, first time trying this recipe. I also find that its super sticky. is there any secrets?? Should it be this sticky?? i just kept trying to add flour to make it more doughy. does it matter what brand lemonade u use or anything? i have a scone making competition coming up so was testing diff recipes out. please help!

It’s a bit sticky. I liberally dust flour on my hands and the kitchen bench when making them. I usually use baking paper too, so stickiness is not a problem there.

I usually use Sprite but 7-up should work without a problem.