This recipe first appeared in Woman’s Day.
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Ingredients
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.
