Brûléed crumpets, blackberries & cream

Name: Brûléed crumpets, blackberries & cream
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 2 British Blacktail Free Range Eggs; 50 ml milk; 1 tsp vanilla bean paste; 4 tbsp icing sugar; 2 sourdough crumpets; 150 g frozen blackberries; 1 tbsp unsalted butter; 1 tbsp demerara sugar; 100 ml whipped cream, crème fraîche or yogurt, to serve

Serve these beauties for pudding, brunch or breakfast - there's no judgement here.

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Vegetarian

Serves2
CourseBrunch
Prepare5 mins
Cook15 mins
Total time20 mins
Plussoaking + resting

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Ingredients

2 British Blacktail Free Range Eggs
50ml milk
1 tsp vanilla bean paste
4 tbsp icing sugar
2 sourdough crumpets
150g frozen blackberries
1 tbsp unsalted butter
1 tbsp demerara sugar
100ml whipped cream, crème fraîche or yogurt, to serve

Method

Preheat the grill to high. Whisk the eggs, milk, vanilla bean paste and 2 tbsp icing sugar together in a shallow bowl. Add the crumpets and soak for 4 minutes, turning halfway. Meanwhile, put the remaining 2 tbsp icing sugar and the blackberries in a small saucepan, stir and cook over a medium heat until heated through and syrupy (about 5 minutes).
Melt the butter in a non-stick frying pan and fry the crumpets for 2 minutes on each side over a medium heat, then transfer to a baking tray. Sprinkle ½ the demerara sugar on each crumpet and spread out in an even layer. Grill on the highest shelf of the oven for 1-2 minutes until the sugar is melted and bubbling. Leave to stand for 1 minute to let the sugar harden into a crispy crust, then serve with the blackberries and cream.