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

  • 15 mins preparation
  • 50 mins cooking
  • Serves 6
  • Print
This recipe first appeared in Woman's Day.
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  • 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


  • 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.