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Maple-pecan crumpet bread and butter pudding

Name: Maple-pecan crumpet bread and butter pudding
Total time: 1 h 15 min
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 + 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!

Published: 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. Add the milk, cream, vanilla and maple syrup and whisk until smooth, then sieve the mixture into a jug.
Step 2

Lay out the crumpets and spread the butter over the holey sides, then halve them diagonally to get 20 pieces. Butter a 2-litre baking dish, then arrange the crumpets haphazardly, scattering over the sultanas and pecans as you go. Pour over the custard and leave to soak for 30 minutes while you heat the oven to 170C/fan 150C/gas 3.
Step 3

Bake for 50-55 minutes, or until the top is golden and the custard is gently set. Drizzle over some more maple syrup to serve.