2 Tbsp butter
1 packet of Cripps Crumpet Splits
Half a cup of sweet Orange Marmalade
2 eggs
Quarter cup of caster sugar
200ml milk
200ml cream
1 tsp vanilla
1 Tbsp orange zest
2 Tbsp raw sugar

250g smooth ricotta
250g mascarpone
2 tablespoons vanilla bean paste
2 tablespoons caster sugar


  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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