Lemon & Blackberry Crumpet Pudding

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

Servings: 8

Author:

Prep Time
10 minutes

Cook Time
1 hour

Soaking Time
30 minutes

Total Time
1 hour, 40 minutes

Course:

Dessert Baking

Cuisine:

British

Keywords:

dessert baked Lemon Bread Entertaining blackberries pudding Easy Entertaining blackberry Custard Dinner Party curd Bread and Butter Pudding lemon curd bread pudding Cream Crumpet Crumpet Pudding

🧂 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

1 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.
2 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.