Maple-pecan crumpet bread and butter pudding
- Preparation and cooking time
- Total time
- + soaking
- Easy
- Serves 8
Ingredients
- 3 eggs
- 1 egg yolk
- 100g caster sugar
- 400ml whole milk
- 400ml double cream
- 1 tsp vanilla extract
- 100ml maple syrup, plus extra of drizzling
- 10 square toaster crumpets
- 50g butter, soft, plus a knob extra
- 125g sultanas
- 150g pecans, 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.
