Ingredients

 

CRUMPET PUDDING

  • 2 tablespoons of butter
  • 6 Cripps Crumpet Splits (1 pack)
  • ½ cup of sweet orange marmalade
  • 2 eggs
  • ¼ cup of caster sugar
  • 200ml of cream
  • 200ml of milk
  • 1 teaspoon of vanilla
  • 1 tablespoon of orange zest
  • 2 tablespoons of raw sugar

 

VANILLA-SPIKED RICOTTA CREAM:

  • 250 grams of smooth ricotta
  • 250 grams of mascarpone
  • 2 teaspoons of vanilla bean paste
  • 2 tablespoons of caster sugar

Instructions

Crumpets with marmalade and cream. It’s the perfect breakfast, right? Wrong. Give it a decadent tweak and make it the perfect dessert with this lush, custardy, citrus-spiked crumpet pudding. It’s breakfast – but better!

Method: 

  1. Grease a shallow baking dish with the butter.
  2. Spread a thick layer of marmalade over the crumpets and then cut them diagonally into triangles.
  3. Lay the triangles in the greased dish in whatever pattern appeals to you.
  4. Place the custard ingredients in a large bowl and whisk to combine.
  5. Pour carefully over the crumpets and then sit aside for 40 minutes, pressing down on the crumpets every now and again.
  6. Preheat your oven to 170°C.
  7. Sprinkle the raw sugar over the top of the dish and bake for 50-55 minutes, until the centre is just set.
  8. Stand for 10 minutes before serving.
  9. While your pudding cooks, add all of the ricotta cream ingredients to a bowl and whisk by hand until thick and creamy.
  10. Serve your crumpet pudding warm, with a dollop of ricotta cream.

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