Brûléed crumpets, blackberries & cream

Serve these beauties for pudding, brunch or breakfast - there's no judgement here.

Ingreadient

• 2 British Blacktail Free Range Eggs
• 50ml milk
• 1 tsp vanilla bean paste
• 4 tbsp icing sugar
• 2 sourdough crumpets
• 150g frozen blackberries
• 1 tbsp unsalted butter
• 1 tbsp demerara sugar
• 100ml whipped cream, crème fraîche or yogurt, to serve

Step by step

1. Preheat the grill to high. Whisk the eggs, milk, vanilla bean paste and 2 tbsp icing sugar together in a shallow bowl. Add the crumpets and soak for 4 minutes, turning halfway. Meanwhile, put the remaining 2 tbsp icing sugar and the blackberries in a small saucepan, stir and cook over a medium heat until heated through and syrupy (about 5 minutes).
2. Melt the butter in a non-stick frying pan and fry the crumpets for 2 minutes on each side over a medium heat, then transfer to a baking tray. Sprinkle ½ the demerara sugar on each crumpet and spread out in an even layer. Grill on the highest shelf of the oven for 1-2 minutes until the sugar is melted and bubbling. Leave to stand for 1 minute to let the sugar harden into a crispy crust, then serve with the blackberries and cream.