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Caramel crumpet and butter pudding

  • 1:05 Prep
  • 1:05 Cook
  • 6 Servings


  • 1/2 cup brown sugar
  • 300ml thickened cream
  • 120g butter
  • 2 cups milk
  • 4 eggs
  • 620g crumpet toast, crusts removed, or fresh crumpets
  • 1/2 cup caster sugar
  • Mixed berries, to serve


  • 1
    Preheat oven to 180°C/160°C fan-forced. Lightly grease a 6cm-deep, 18cm (base), 6 cup-capacity oval ovenproof dish.
  • 2
    Place brown sugar, cream and half the butter in a saucepan over low heat. Cook, stirring, for 10 minutes or until melted and smooth. Set aside to cool completely.
  • 3
    Whisk milk and eggs into sugar mixture. Spread 1 side of each crumpet slice with remaining butter. Cut in half diagonally. Arrange, overlapping, in prepared dish. Pour over milk mixture. Set aside for 15 minutes to absorb.
  • 4
    Place dish in a large baking dish. Pour boiling water into baking dish until halfway up side of smaller dish. Bake for 50 minutes or until golden and just set. Cool for 10 minutes.
  • 5
    Place caster sugar in a non-stick frying pan over medium heat. Cook, shaking pan occasionally, for 4 to 5 minutes or until sugar is golden and melted. Quickly drizzle over pudding. Stand for 5 minutes. Serve with berries.

Source: taste.com.au


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