Caramel crumpet and butter pudding

Method

• 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.