Go Back
Print

CHEESE & MARMITE CRUMPET PUDDING

For mornings when toast simply won’t cut it. Cheesy, salty, and gloriously stodgy.

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 2 people

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

  1. Grease a medium baking dish (mine is 18cm x 26cm, but you’ll be fine with a slightly smaller or larger one, too).

  2. 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.

  3. 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.

  4. Preheat the oven to 160°c (fan-assisted).

  5. 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.