Baked crumpet bread and butter pudding with blueberries
A Kiwi favourite gets a delicious twist in this crumpet bread and butter pudding recipe. With vanilla-spiked cream, juicy blueberries and honey, this sweet sensation is sure to be a hit for dessert
Aug 13, 2017 10:53pm- Serves 6
- 15 mins preparation
- 50 mins cooking
This recipe first appeared in Woman's Day.
Follow Woman's Day on Facebook, Instagram and sign up to their e-newsletter.
ingredients
- 50 gram butter, softened
- grated zest of 1 lemon
- 1 vanilla bean
- 2 cup cream
- 1 1/2 cup milk
- 4 eggs
- 1/2 cup honey, plus extra
- 12 crumpets
- 1 cup frozen blueberries
- icing sugar to serve
method
- 1
Preheat oven to moderately slow, 160°C. Lightly grease a 4-litre casserole dish.
- 2
Combine butter and zest, then set aside.
- 3
Split vanilla bean and remove seeds. Heat combined cream, milk, vanilla bean and seeds on medium until almost boiling. Remove and set aside for 5 minutes. Remove vanilla pod.
- 4
In a bowl, whisk eggs and half the honey together. Gradually whisk in milk mixture until combined.
- 5
Spread reserved butter mixture and remaining honey on crumpets. Sandwich together and cut into quarters. Arrange in dish, slightly overlapping. Scatter blueberries over.
- 6
Pour egg over crumpets. Set aside for 15 minutes. Place in a baking dish. Add enough just-boiled water to come up the sides of dish.
- 7
Bake for 40-45 minutes until just set. Serve warm, drizzled with extra honey and a dusting of icing sugar. Accompany with cream or ice cream.