Maple-pecan crumpet bread & butter pudding

Maple-pecan crumpet bread and butter pudding

  • serves 8
  • Easy

Try our take on the British classic, bread and butter pudding. We’ve jazzed the recipe up by using crumpets, pecans and gooey maple syrup... rich, indulgent and perfect for a crowd!



  • eggs 3
  • egg yolk 1
  • caster sugar 100g
  • whole milk 400ml
  • double cream 400ml
  • vanilla extract 1 tsp
  • maple syrup 100ml, plus extra of drizzling
  • square toaster crumpets 10
  • butter 50g, soft, plus a knob extra
  • sultanas 125g
  • pecans 150g, broken a little


  • Step 1

    Put the eggs, yolk and caster sugar in a bowl and whisk.

  • Step 2

    Add the milk, cream, vanilla and maple syrup and whisk until smooth, then sieve the mixture into a jug.

  • Step 3

    Lay out the crumpets and spread the butter over the holey sides, then halve them diagonally to get 20 pieces.

  • Step 4

    Butter a 2-litre baking dish, then arrange the crumpets haphazardly, scattering over the sultanas and pecans as you go.

  • Step 5

    Pour over the custard and leave to soak for 30 minutes while you heat the oven to 170C/fan 150C/gas 3.

  • Step 6

    Bake for 50-55 minutes, or until the top is golden and the custard is gently set.

  • Step 7

    Drizzle over some more maple syrup to serve.

Nutritional Information

  • Kcals 819
  • Fat 51.5g
  • Saturates 23.5g
  • Carbs 74.1g
  • Sugars 36.9g
  • Fibre 3.9g
  • Protein 13.5g
  • Salt 1.3g