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Caramel crumpet and butter pudding
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Prep Time:
65 minutes
Cook Time:
65 minutes
Total Time:
130 minutes
A delicious twist on a classic recipe that will become your new favorite!
Ingredients:
  • 90.00 gm brown sugar
  • 300ml thickened cream
  • 120g butter
  • 515.00 gm milk
  • 620g crumpet toast, crusts removed, or fresh crumpets
  • Mixed berries, to serve
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced and lightly grease a 6cm-deep, 18cm oval ovenproof dish with a 6 cup capacity.
  • In a saucepan over low heat, combine brown sugar, cream, and half of the butter. Stir constantly for 10 minutes until melted and smooth. Allow it to cool completely before using.
  • Mix the milk and eggs into the sugar mixture. Spread one side of each crumpet slice with the remaining butter, then cut them in half diagonally. Arrange the slices in the dish, overlapping them. Pour the milk mixture over the crumpets and let it sit for 15 minutes to absorb.
  • Place the small dish in a large baking dish and carefully pour boiling water into the baking dish until it reaches halfway up the side of the smaller dish. Bake it for 50 minutes or until it turns golden and sets nicely. Allow it to cool for 10 minutes before serving.
  • 1. Heat caster sugar in a non-stick frying pan over medium heat until golden and melted, shaking pan occasionally for 4 to 5 minutes. Quickly drizzle over pudding, let it stand for 5 minutes, then serve with berries.

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