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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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,202kJ/ 528kcals
Fat
30g
Saturated Fat
18g
Carbohydrates
52g
Sugars
34g
Fibre
5.1g
Protein
9.5g
Salt
0.8g
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