Name: Crumpet Bread and Butter Pudding with Nutella®
Prep time: 35 min
Cook time: 25 min
Ingredients: 3 large eggs; 600ml skim milk; 40g caster sugar; 1 tsp vanilla bean paste; 1⁄2 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

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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.

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.

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.

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