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