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French toast crumpets with honey butter recipe

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French toast meets buttered crumpets in this fab fusion recipe that makes a lovely breakfast, brunch or afternoon tea. Top with whipped honey butter for a luxe sweet treat. See method

Serves 4
Takes 35 mins
533 calories / serving
Vegetarian

Ingredients

8 cardamom pods, seeds removed and crushed
100ml milk
2 eggs
3 tbsp icing sugar
8 crumpets
20g butter
4 tbsp Tesco Finest blackcurrant conserve or blueberry jam

For the honey butter

50g clear honey, plus extra (optional)
75g butter, softened

Each serving contains

Energy
2230kj
533kcal 27%
Fat
24g 34%
Saturates
14g 68%
Sugars
19g 21%
Salt
1.3g 22%

of the reference intake
Carbohydrate 67g Protein 11.5g Fibre 2.9g

Method

To make the honey butter, whip the honey with an electric hand whisk on the slowest setting until it starts to lighten in colour, then increase the speed and whip for 5 mins until light and fluffy. Whip the butter in a separate bowl for 3-4 mins until pale and fluffy. Fold the honey into the butter until well combined; set aside.
Preheat the oven to gas 2, 150°C, fan 130°C. Whisk the cardamom with the milk, eggs and icing sugar until combined. Soak 4 crumpets in the mixture for 3 mins, turning halfway. Melt half the butter in a frying pan over a medium heat, then fry the crumpets for 2-3 mins each side until golden. Transfer the cooked crumpets to the oven to keep warm while you soak and cook the remaining crumpets. Repeat to cook the remaining crumpets.
To serve, spread the crumpets with the honey butter and conserve, adding a drizzle of extra honey, if you like.

Tip: The whipped honey butter can be made up to 2 days in advance and stored in the fridge, then brought to room temperature.

See more Ways with crumpets