Waitrose and Partners
Brûléed crumpets, blackberries & cream

Brûléed crumpets, blackberries & cream

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

5 out of 5 stars(1) Rate this recipe
Vegetarian
  • Serves2
  • CourseBrunch
  • Prepare5 mins
  • Cook15 mins
  • Total time20 mins
  • Plussoaking + resting

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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

  1. 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).

  2. 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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