Maple-pecan crumpet bread & butter pudding
2 Maple-pecan crumpet bread & butter pudding 1 HOUR 15 MINUTES + SOAKING SERVES 8 | EASY eggs 3 egg yolk 1 caster sugar 100g whole milk 400ml double cream 400ml vanilla extract 1 tsp maple syrup 100ml, plus extra for drizzling square toaster crumpets 10 butter 50g, soft, plus a knob extra sultanas 125g pecans 150g, broken a little
• 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. • 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. • 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. PER SERVING 819 KCALS | FAT 51.5G SATURATES 23.5G | CARBS 74.1G | SUGARS 36.9G FIBRE 3.9G | PROTEIN 13.5G | SALT 1.3G
3 Cheese & onion giant crumpet toastie 25 MINUTES | SERVES 3 | EASY shallot 1, grated mature cheddar 75g, grated emmental 50g, grated wholegrain mustard 2 tsp onion chutney or onion marmalade 1 tbsp giant crumpets 4 soft butter 1 tbsp
• In a bowl, mix the shallot, grated cheeses, mustard, chutney, some freshly ground pepper and the tiniest pinch of salt, and mash everything together. • Pile the cheese mix on the holey sides of two of the crumpets and sandwich the other two crumpets on top. Spread some butter over the crumpet tops, flip and spread the butter over the bottoms too. • Heat a wide, non-stick, ovenproof frying pan over a medium heat and heat the oven to 200C/fan 180C/gas 6. Put the two sandwiches into the pan and fry until the underside is golden brown and crisp. Flip the sandwiches, and sit a heavy, smaller pan on top of the crumpets with a can of something to weigh it down and squish the sandwiches. Once golden and crisp, remove the weighing pan, flip the crumpets and cook in the oven for 5 minutes. • When the cheese is melted, quarter and eat straight away. PER SERVING 466 KCALS | FAT 19.6G SATURATES 11.6G | CARBS 50.6G | SUGARS 7.3G FIBRE 3.9G | PROTEIN 19.8G | SALT 3.5G