Lemon and Blackberry Crumpet Pudding

Written by CUBBin the Kitchen Published on November 5, 2021 in Baking & Desserts, Recipes

I am a huge fan of the traditional bread and butter pudding in fact I requested it at my 18th Birthday Party. It really feels like a treat to me as I save it for the special occasions. This seems at odds with its extremely unpretentious name. I love everything about it but the mix of textures has to be the best bit some squidgy parts with crisp top. Here I use my bread and butter pudding recipe but instead of bread I’m using crumpets and instead of butter, lemon curd. Ive also chosen to go with fresh blackberries over dried fruits. In other words it’s my Lemon and Blackberry Crumpet Pudding.

Why would I use crumpets? I hear you ask. Well I have a wonky bread subscription box from Earth and Wheat. They rescue ‘wonky’ bread from bakeries that would otherwise go to landfill. Not only do they rescue bread but for every box they sell they donate a meal to a UK food bank. In the UK alone 24 million pieces of bread are wasted every single day. I find this quite frankly horrifying. If I can do even a small thing to help a little from being thrown away I will. Some of the bread items are wonky so they aren’t quite perfect looking for example you crumpets may not have enough holes on top or your wraps might be interesting sizes. Others are perfect and have just been over produced. But they all taste absolutely perfect and are all freezable.

You do not know what you will get in each box delivery. Which rather adds to the excitement. One thing I can always guarantee is that there will be crumpets. Apparently crumpets are one of the most wasted breads in the UK. Well this Lemon and Blackberry Crumpet Pudding is the perfect way to use them up and make them the star. The holes in the crumpet allow you to really fill them with lemon curd. I will say do not skimp on the lemon curd really fill those babies. This helps the whole pudding sing with sharp, bright, sweetness. This of course pairs beautifully with blackberries creating a symphony of flavour.

Bread and butter pudding is a long time favourite British pudding. Some of the first recipes for the bread and butter pudding we know appear in books from 1728. It has stuck around for a long time and that is because its fantastic. Personally I don’t think you need to add anything to serve this other than a dusting of icing sugar. However if you wanted custard or cream or even ice cream I fully support your decision.

Now a lot of recipes will tell you to cook your pudding in a Bain-Marie or water bath. That is to say place your pudding inside another bigger tin and pour water around then cook. It is said to be a gentler cooking method. Having experimented with both I’m telling you you can if you wish. I don’t bother. I do cover with foil for the first half of cooking and then remove the foil to get a crispy top. The same is true of sprinkling sugar over the top it is entirely optional, I do it if I remember. I love this recipe as it just feels both comforting and very special.

If you are looking for more dessert recipes I have plenty in my Baking & Desserts section. But here are a few of my favourites.
Red Velvet Cake
Apple Tart with Cinnamon Caramel
Meringue Wreath
Rocky Road Christmas Pudding
No Churn Cookies & Cream Ice Cream

I really hope you love this Lemon and Blackberry Crumpet Pudding, let me know what you think in the comments below. Share your pictures with me on social media use #CUBBintheKitchen to be featured in my stories.

Happy Eating!

Lemon & Blackberry Crumpet Pudding

A twist on a classic that is as comforting as it is special

10 Crumpets
120 g Lemon Curd (approx) (Bought or Homemade)
200 grams Fresh Blackberries
3 Eggs
25 grams Caster Sugar
300 ml Double Cream
200 ml Milk (Semi Skimmed or Whole (not skimmed))
1 tsp Vanilla Extract
2 tsp Demerara Sugar (optional)

Set Up & Soak
Cut the Crumpets in half creating half circles and spread with Lemon Curd. Make sure the lemon curd is pushed deep into all the holes of the crumpet don't skimp.
Now layer into baking dish. I place a layer flat on the bottom then strew with half Blackberries then lay another layer on top and stud with the other half of the Blackberries.
Whisk together the Eggs, Caster Sugar, Cream, Milk & Vanilla Extract then pour over the Crumpets and Blackberries.
Let it soak for 30 minutes.
Heat the Oven to 170°C Fan
Sprinkle the pudding with Demerara Sugar (if using).
Cover with foil and bake for 30 minutes.
Afterthis remove the foil and bake for a further 25-30 minutes until the centre is just set and slightly puffed and the edges are crisp.
Sprinkle with Icing Sugar and serve warm.

Leftovers Tip

This can be frozen perfectly well and then thawed and reheated. Or if you wanted to reinvent it completely. I would get mixed berries and ground almonds and place into a baking dish then top with crumbles of the leftover crumpet pudding. Or cut into cubes and bake until crisp for sweet croutons to add to ice cream

Baking, Dessert

British

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