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Smoked salmon and crumpet bread and butter pudding recipe

Smoked salmon and crumpet bread and butter pudding recipe

4 ratings

Stretch a pack of smoked salmon to feed 6 with our budget-friendly breakfast. This crumpet bread and butter pudding is the perfect way to kick off your Christmas Day morning. See method

  • Serves 6
  • 10 mins to prepare and 35 mins to cook
  • 324 calories / serving


  • 30g butter, plus extra for greasing
  • 6 crumpets, lightly toasted
  • 100g cream cheese
  • 2 large eggs
  • 250ml whole milk
  • 30g Parmesan, finely grated
  • 1 red onion, very finely sliced
  • 1 lemon, juiced
  • 120g pack smoked salmon slices
  • 2 tbsp capers
  • 2 tbsp fresh chives, finely snipped
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    18g 25%
  • Saturates

    10g 48%
  • Sugars

    6g 6%
  • Salt

    1.9g 32%

of the reference intake
Carbohydrate 24.8g Protein 15.3g Fibre 2.6g


1. Lightly grease a baking dish, about 20 x 25cm, with butter. Cut the toasted crumpets in half and arrange in the dish.

2. In a jug, beat 70g of the cream cheese until softened. Gradually whisk in the eggs, followed by the milk, until smooth. Stir through the Parmesan and season to taste. Pour the mixture over the crumpets and leave to stand for 15 mins. Preheat the oven to gas, 4, 180°C, fan 160°C.

3. Bake the pudding for 30-35 mins until the crumpets are golden and the custard is lightly set. Remove from the oven and leave to stand for 10 mins.

4. While the pudding is baking, put the onion in a bowl and pour over the lemon juice. Add a pinch of salt and set aside to pickle slightly.

5. To serve, dollop over the remaining 30g cream cheese, drape over the salmon slices and top with the onion, capers and chives.

See more Christmas breakfast recipes

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