Name: Bread and butter pudding is better when you make it with crumpets
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6
Ingredients: 10 round crumpets; 25g butter, softened, plus extra for greasing; 1 cup lemon curd; 5 eggs; 400ml can coconut cream; 1 cup thickened cream; 2/3 cup caster sugar; 1 teaspoon vanilla bean paste; Icing sugar, vanilla ice cream and toasted shredded coconut, to serve

Everyone loves a comforting bread and butter pudding as an after-dinner treat, but what if we told you that there’s another way to make it? This custard crumpet pudding is just like bread and butter pudding, but all the delicious sauce oozes through crumpets instead! With a lemon and coconut flavour base, it’s the ideal dessert for a light and bright sweet snack.

Ingredients

10 round crumpets

25g butter, softened, plus extra for greasing

1 cup lemon curd

5 eggs

400ml can coconut cream

1 cup thickened cream

2/3 cup caster sugar

1 teaspoon vanilla bean paste

Icing sugar, vanilla ice cream and toasted shredded coconut, to serve

Method

Step 1

Preheat oven to 160°C/140°C fan-forced. Grease a 30cm x 20cm (10-cup capacity) baking dish with a little butter.

Step 2

Cut crumpets in half so you have semi-circles. Spread tops with butter, then 1/3 cup lemon curd. Arrange crumpets standing upright in the prepared dish.

Step 3

Whisk eggs, coconut cream, thickened cream, sugar and vanilla in a large jug or bowl. Pour over the crumpets and leave for 20 minutes for the liquid to soak in.

Step 4

Bake for 40–45 minutes or until the pudding is golden and just set (it may wobble slightly in the centre). Leave for 15 minutes. Dust with icing sugar. Serve with ice cream, coconut and extra lemon curd.

*(Photography: Tim Roberts, Styling: Michele Cranston)*

Senior food editor Sarah Murphy Senior food editor

Sarah Murphy is a Senior Food Editor who has worked across leading Australian food magazines since 2010. She holds a Bachelor of Communications (Advertising and Public Relations) and has contributed to magazines including delicious., The Australian Women’s Weekly Food, Super Food Ideas and Woman’s Day. Sarah has also worked across multiple cookbooks for delicious. magazine and The Australian Women’s Weekly Cookbooks. Currently, Sarah is the Senior Food Editor for Better Homes and Gardens Magazine and oversees all food content, creating and developing achievable recipes for readers that still excite and impress.

Recipe Developer Kim Coverdale Recipe Developer

Kim Coverdale is a recipe developer and food writer with more than 25 years of experience in Australian food publishing. Trained at the Australian Women's Weekly Test Kitchen — one of Australia's most trusted homes of recipe development — Kim has spent her career creating, testing, and perfecting recipes for some of the country's leading food titles. Every recipe she develops is rigorously tested to ensure it works reliably in home kitchens, not just professional ones.

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