Maple-pecan crumpet bread & butter pudding

Maple-pecan crumpet bread and butter pudding

Name: Maple-pecan crumpet bread and butter pudding
Total time: 1 h 15 min
Yield: serves 8
Ingredients: 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

1 hour 15 minutes plus soaking
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!

June 8, 2017 at 1:41 pm

Ingredients

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

Method

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.