There are hangovers where you want something fresh and virtuous, and there are hangovers where only carbs will do. This is very much for the latter. I made it after a wedding with a rather generous free bar – where my body needed something salty, cheesy and substantial.
I love crumpets in almost every form, but here they get the bread pudding treatment. Toast them lightly, butter them generously and spread with as much Marmite as you like. Cut them up, pile them into a dish and pour over a mixture of eggs, cream, milk and cheese.
The crumpets sit in the cheesy custard for a while before they go into the oven, giving all those little holes time to drink it up. Parmesan and extra-mature cheddar make it properly savoury, while the Marmite brings that deep, salty, slightly bitter thing that works so well with cheese.
The hardest bit is waiting for the cheese & Marmite crumpet pudding to come out of the oven. Half an hour feels like a torturously long time when you’re hungover. But it is worth it! Leave it for five minutes, scatter over the chives and eat it while the edges are still crisp and the middle is soft and stodgy.
CHEESE & MARMITE CRUMPET PUDDING
For mornings when toast simply won’t cut it. Cheesy, salty, and gloriously stodgy.
Ingredients
- unsalted butter
- marmite (however much you like)
- 6 crumpets
- 50 ml double cream
- 150 ml whole milk
- 3 medium eggs
- 25 g Parmesan finely grated
- 110 g extra mature cheddar grated
- small handful chives finely chopped
- salt
Instructions
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Grease a medium baking dish (mine is 18cm x 26cm, but you’ll be fine with a slightly smaller or larger one, too).
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Start by lightly toasting the crumpets – you want them to be just turning golden. Butter each one, then spread them generously with marmite. About a heaped tsp on each – but you can go more or less depending on how much you like it. Chop each crumpet into quarters and arrange in your buttered baking dish.
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Next, combine the double cream, milk, eggs, Parmesan, cheddar, and a pinch of salt in a jug. Whisk to combine, then pour evenly all over the crumpets. Let it stand for 15 minutes.
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Preheat the oven to 160°c (fan-assisted).
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Bake for 30-35 minutes, or until the middle has set, and the top is golden and crunchy. Let it sit for 5 minutes, before sprinkling with the chives, and digging in.
If this Cheese & Marmite Crumpet Pudding doesn’t cure your hangover, then these Bloody Mary Eggs might. There is more inspiration on my Instagram, too!
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