Chocolate crumpet pudding recipe
Try this luxurious twist on a classic. We've chosen milk chocolate here, but this will work just as well with dark if preferred. Serve with a drizzle of cream for a decadent dessert.
See method- Serves 6
- 45 mins to prepare and 30 mins to cook and 10 mins to cool
- 636 calories / serving
- Freezable
- Vegetarian
Ingredients
- 2 large eggs, plus 1 egg yolk
- 150ml whipping cream, plus extra to serve (optional)
- 250ml semi skimmed milk
- 125g milk chocolate, broken up
- 1 tsp vanilla extract
- 80g caster sugar
- 6 Tesco crumpets
- 50g hazelnuts
Each serving contains
- Energy
- 2650kJ 636.0kcal
- Fat
- 45g
- Saturates
- 23g
- Salt
- 0.8g
- Sugars
- 29g
of the Reference intake
Carbohydrate 47.8gProtein 11.1gFibre 2.3g
Method
- In a bowl, beat together the eggs and egg yolk. In a small saucepan, heat the cream and milk together until just below boiling point. Add the vanilla, caster sugar and broken chocolate. Stir well until the chocolate has completely melted. Pour the cream mixture over the eggs, whisking continuously until mixed through.
- Grease a 1ltr ovenproof pudding dish with a little butter.
- Cut the crumpets in half, then lay them in the pudding dish leaning on each other. Pour over the custard and set aside to soak for 30 mins.
- Preheat the oven to gas 3, 170°C, fan 150°C. Toast the hazelnuts on a baking sheet for 8 mins until just golden. Remove and when cool enough to handle, roughly chop and sprinkle over the pudding.
- Bake the pudding for 25-30 mins until the custard is set with a slight wobble.
- Remove and allow to cool for 10 mins before serving.
- Serve with extra cream, if you like.
- See more Dessert recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
