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Yields: 4 serves
INGREDIENTS
- 3 large eggs
- 600ml skim milk
- 40g caster sugar
- 1 tsp vanilla bean paste
- ½ tsp ground cinnamon
- 6 round crumpets, cut in half
- 15g butter, softened to room temperature
- 1 tbsp (12g) demerara sugar
- 60g Nutella®, to serve
- Fresh raspberries, to serve
Pancakes / Waffles / Crepes
Dinner
Lunch
Mid-afternoon
All year round
Medium
1 h
PREPARATION
- Preheat a fan forced oven to 180ºc.
- Combine eggs, milk, caster sugar, vanilla bean paste and ground cinnamon in a large bowl. Whisk vigorously to combine.
- Spread the holey side of the crumpets with butter then pop into the custard mixture, pressing down to submerge. Soak for 30 mins.
- Arrange 3 crumpet halves into each ramekin and pour remaining custard evenly between the ramekins.
- Scatter demerara sugar over pudding then place ramekins on a baking tray and bake for 25-30 mins or until golden and the custard is firm.
- Serve each pudding topped with Nutella and a couple of fresh raspberries.
NUTELLA® is a registered trade mark of Ferrero SpA. Any use of the NUTELLA® trade mark must be authorized by the trade mark owner. Please refer to Ferrero Food Service team and the brand guidelines published on this website for further information on any intended commercial use.
