Cheesy Marmite Crumpet Pudding Recipes

Steps:

• Bring a small pan of water to a simmer, add the egg and cook for 5 mins. Meanwhile, combine the cheddar and mozzarella in a bowl. Toast the crumpets, spread with butter and yeast extract. Top the crumpets with the cheese mix and grill for 30 seconds or until golden and bubbling. Cut into soldiers and serve with the egg.

Steps:

• Heat the grill. Beat the eggs and milk together in a wide dish. Submerge the crumpets in the egg mixture, turning them once, then set aside for a few minutes.
• Arrange the tomatoes cut-side up on a baking tray and grill for a few minutes, then cover the tray with foil to keep the tomatoes warm.
• Heat the oil in a frying pan and cook the crumpets for a few minutes on each side until the egg has set - you may have to do this in batches. Transfer them to a baking tray as you go. Once all the crumpets are cooked, top with the cheese and grill for 1-2 mins until the cheese is bubbling and golden. Serve with the tomatoes and avocado slices.

Steps:

• Tear up the two slices of bread and blend into soft breadcrumbs.
• Add the breadcrumbs, grated potato, grated cheddar cheese, spring onions, egg and salt and pepper to a large bowl and mix until properly combined.
• Add the marmite and a splash of water to a small bowl and microwave until slightly runny. Set aside.
• Dust the surface with plan flour and roll out 500g (2 cups) of shortcrust pastry into a rectangular shape the thickness of a pound coin.
• Use a 15-16cm (6 in) diameter bowl to cut out circles of the pastry.
• Brush the marmite in a circle in the middle of the circle, leaving a 2-3cm (1 in) border around the edge. Add 2-3 tbsp of the potato filling on top.
• Brush the border with egg wash and fold over into a semi circle shape, making sure it is sealed.
• Crimp the sealed edges so that the filling is extra secure. Brush with more egg wash.
• Re-roll any leftover pastry to make more!
• Bake for around 50 mins at 150°C (300°F) until golden brown.
• Enjoy!