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This show-stopping stack fuses the cosy British crumpet with Middle Eastern flavours. Orange flower water gives the dish a floral lift, while blossom honey and pistachio cream bring luxurious layers. It’s indulgent, fragrant, and totally unexpected – like a brunch treat dreamed up during a holiday you never quite took.
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
For the crumpet toast
6 crumpets
2 medium eggs
150ml whole milk
1 tbsp golden caster sugar
1 tsp orange flower water
1 tsp ground cardamom
Pinch of salt
Butter, for frying
For the pistachio cream
120ml double cream
2 tbsp pistachio paste or finely ground pistachios
1 tbsp icing sugar
1 tsp orange flower water
For the honey
3 tbsp blossom honey
A few strands of saffron
1 tsp lemon juice
To serve
Chopped roasted pistachios
Fresh orange zest
Prepare the honey: In a small pan, warm the honey gently. Add the saffron and lemon juice. Leave to infuse while everything else is cooking.
Whisk the custard: In a wide bowl, beat the eggs with the milk, sugar, cardamom, orange flower water and a pinch of salt.
Soak the crumpets: Dip each crumpet into the custard mixture for 30 seconds per side. Let them sit briefly to absorb, but don’t let them go soggy.
Fry the crumpets: In a non-stick pan, melt a knob of butter over medium heat. Fry the crumpets in batches until golden on both sides, about 2–3 minutes each.
Whip the pistachio cream: In a chilled bowl, whisk the cream with the pistachio paste, icing sugar, and orange flower water until softly whipped.
Assemble: Stack the warm crumpets with generous dollops of pistachio cream between layers. Drizzle with the saffron honey and scatter over pistachios and orange zest.
Calories: approx. 450 kcal
Fat: 28g
Carbs: 38g
Protein: 9g
Sugar: 17g
This is the most gorgeous brunch I’ve ever made – it tastes like orange blossom perfume turned into a dessert!
The ingredients used in this recipe could also be used to create…
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