SWEET SENSATIONS

Snuggle up with these delicious custard-based desserts!

BAKED CRUMPET BREAD & BUTTER PUDDING

SERVES 6 PREP 15 MINS COOK 50 MINS

• 50g butter, softened

• 1 lemon, grated zest

• 1 vanilla bean

• 2 cups cream

• 1½ cups milk

• 4 eggs

• ½ cup honey

• 12 crumpets

• 1 cup frozen blueberries

• icing sugar, to serve

1 Preheat oven to 160°C. Lightly grease a 4-litre ovenproof casserole dish.

2 Combine butter and zest. Set aside.

3 Split vanilla bean. Remove seeds. Heat combined cream, milk, vanilla bean and seeds on medium until almost boiling. Remove. Set aside 5 mins. Remove vanilla pod.

4 In a bowl, whisk eggs and half the honey together. Gradually whisk in milk mixture until combined.

5 Spread reserved butter mixture and remaining honey on crumpets. Sandwich together and cut into quarters. Arrange in dish, slightly overlapping. Scatter blueberries.

6 Pour egg mixure over crumpets. Set aside 15 mins. Place in baking dish. Add enough just-boiled water to come up to the sides of the dish.

7 Bake 40-45 mins until just set. Serve warm, drizzled with extra honey and a dusting of icing sugar.

CHOCOLATE CUSTARD SLICE