Go Back

Lemon & Blackberry Crumpet Pudding

A twist on a classic that is as comforting as it is special
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Soaking Time 30 minutes
Total Time 1 hour 40 minutes
Course Baking, Dessert
Cuisine British
Servings 8
Calories 388 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

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
Keyword Baked, Blackberries, Blackberry, Bread, Bread and Butter Pudding, Bread Pudding, Cream, Crumpet, Crumpet Pudding, Curd, Custard, Dessert, Dinner Party, Easy Entertaining, Entertaining, Lemon, Lemon Curd, Pudding